These pasties are excellent served hot or cold. Ideal for packed lunches.
Serves: 12 person(s)
Preparation Time: 45 mins
1 bell pepper, finely chopped
2 large celery stalks (5 oz), finely chopped
1 carrot, finely chopped
100 g mushrooms, finely chopped
300 g cooked skinless chicken, finely chopped (1-3/4 cups)
2 tsp fresh tarragon
2 Tbsp parsley, finely chopped
1 tsp fresh sage
1 tsp curry powder
1 tsp table salt
1 tsp freshly ground black pepper
1/2 cup rice, uncooked
Pre-heat oven to 350ºF.
To prepare the filling, in a large bowl, combine together bell pepper, celery, carrot, mushrooms, chicken, herbs and spices, and rice. Set aside.
Roll out pastry and cut into 12 circles with a 7-inch plate.
Place 1/3 cup of filling on each half, moisten outer edge with water, fold over and seal. Cut 2 small slits in each for steam.
Place pasties on baking trays. Bake in preheated oven for 30 to 40 minutes or until lightly brown.
Serving suggestion is not included in the nutritional analysis.
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