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Lunch-box meals become more exciting with these tasty chicken pasties.
60g unsalted butter
1 onion, chopped
1 tsp curry powder
1 carrot, peeled, grated
2 sticks celery, chopped
10 button mushrooms, chopped
2 cups shredded, barbecued chicken
270g can corn kernels, drained
1 tbs plain flour
375ml (1 1/2 cups) chicken stock
6 sheets puff pastry, defrosted
Milk or egg yolk, to brush pastry
Preheat oven to 180°C. Melt butter in a pan over medium heat. Add onion and curry and fry until onions are soft but not brown. Add carrot and celery and cook for 1-2 minutes.
Add mushrooms and cook for 2 minutes. Add chicken and corn and stir until combined. Stir in flour, then gradually start adding stock, stirring, until mixture thickens. Set aside to cool.
Cut each pastry sheet into 4. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.
Repeat with remaining pastry and mixture. Place on a lined baking tray and bake for 20-25 minutes or until golden.
delicious. - February 2003, Page 96
Recipe by Artarmon Public School
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