More leftovers from my chicken last week. It’s so economical to buy a whole chicken – we’ve already had 6 servings of it, here are servings 7 and 8, there are another two pasties in the freezer and I have 2 litres of chicken stock to make some soup like this celeriac soup over the weekend. I was going to make a chicken pie, but these seemed to fit the bill on a cold Friday night.
The quantities can be varied depending on what you’ve got left over. I took most of the leftover meat and veggies from a big roast dinner and chopped it all up. We had leeks and broccoli, so that’s what went in. Easy easy easy 🙂
I’m linking up again with the Credit Crunch Munch food challenge this month, developed by Fuss Free Flavours and Fab Food 4 All. This month, head over to Elizabeth’s Kitchen Diary, as she’s hosting it in February on her beautiful blog, full of atmospheric photos of the stunning Shetland.
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Leftover Roast Chicken Pasties
a sprinkling of flour
2 sheets jusrol ready rolled puff pastry
leftover meat from the legs of a 1.8kg chicken, chopped
4 left over cooked leeks, chopped
1/2 head left over broccoli, chopped
250ml gravy (either left over, or make some up with bisto granules)
1 egg, beaten
1. Preheat oven to 180 degrees.
2. Flour a large area of kitchen surface
3. Flatten out the pastry, and cut in half lengthways. I rolled it out a little bit more too to make it bigger.
4. Mix all of the meat, vegetables and gravy together in a bowl, then spoon onto the top half of each of the 4 pieces of pastry, leaving an inch gap around the outsides.
5. Brush the beaten egg around the inch border on the 4 pieces of pastry.
6. Fold the pastry from bottom to top and press down firmly to seal. Use the back of a fork to press along the seal to completely seal it – and make a nice ridge pattern.
7. Make two incisions in the tops of the pasties to let the steam out when they cook, and brush them all over with beaten egg.
8. Put on a baking tray in the oven for 30 minutes at 180 degrees.