Roast Chicken Dinner Pasties

This Sunday we had left over cluck cluck (that's chicken btw) so Sunday night I made a few of my Roast chicken dinner pasties (add whatever you've had for your Sunday roast to make Sunday Roast Pasties.)


Ingredients


about 250 g Left over chicken torn into strips and chunks.

2 rashers of bacon (smoked, unsmoked, streaky, lean whatever you want!)

1 leftover potato peeled and diced.

2 small/1 large left over carrot peeled and sliced

Chicken gravy

1 onion diced

herbs to taste

pre-made puff pastry.


Method

1. Pre heat oven to 180 degrees C/ Gas mark 4.


2. Chop the 2 rashers into small pieces and fry in non-stick pan in olive/vegetable oil.


3. When the bacon changes colour add the potato, onion and carrot.


4. When the onion becomes soft add the chicken and the gravy. Cook for 2 minutes. If the you would like the gravy thicker add cornflour.


5. Unroll the pastry and roll out flat till it is about 2mm thick. Cut into circles about the size of side plates.


6. Spoon mixture onto one side of each pastry piece and fold over.


7. Fold the edges in on themselves and push down firmly.


8. Place on a grease baking tray and shut in the oven for half an hour -45 minutes or until crispy.

Some variations...

• Add different meat to the mixture.


• Add left over stuffing.


• If using pork, try apple instead of potato.


• Cut the pastry into squares and spoon mixture into the centre of 1 and lay another across the top.


• Use the same method but at step 5 put the mixture into a pie dish and put the pastry over the top to make a Chicken Dinner Pie.

The recipe is depending on how much meat you have left over. If you have more, do less mixture, if you have less do more mixture.

Happy cooking!

Catey