CHICKEN & RED PEPPER PASTIES
COOKBOOK: Finger Food - Australian Women’s Weekly
These pasties were a total hit!! I call them empanadas at its best!
Reasonably easy to make and you cannot stop at one, two, three……we ate until the plate was empty!
For this recipe you can use pre-cooked chicken or bake your own.
10 sheets of puff pastry, thawed
1 egg, lightly beaten
2 onions, chopped
500g chicken thigh fillets, chopped
2 tablespoons french mustard
1 large capsicum, finely chopped (red peppers)
180g corn kernels, drained
a handful of fresh parsley
150g of grated cheese
Defrost the puff pastry sheets
You can use pre-cooked chicken for this recipe or bake your own.
Heat butter in a deep frying pan, add onions, cook stirring until soft. Add red peppers, corn, parsley and salt. Stir for 5 mins or until capsicum is just soft.
Add the chopped chicken, parsley, grated cheese and mustard, stir and remove from heat.
Cut each pastry (one at a time) into 4 squares. Add a tablespoon of filling in each centre. Fold pastry for each square to form a triangle. Seal with a fork, pinching into each of the open sides. Brush with egg. Repeat with each sheet of pastry.
Place tray in moderate over for 20-25mins, or until browned.
Can be made one day in advance