These creamy chicken and vegetable pasties use frozen vegetables for ease. The sauce is made with soured cream and grated cheddar, making it extra cheesy and rich.
- 4 sheets puff pastry (you can use the off-cuts for canapes or cheese twists)
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 275g cooked chicken, shredded
- 350g frozen veg mix - peas, sweetcorn and carrots is a good one to use
- 2 tsp. Dijon mustard
- 125ml soured cream
- 4 heaped tbsp. grated cheddar cheese
- 1/4 tsp. black pepper
- 2 tsp. oil
- 1 egg, beaten
Heat oil in a large frying pan. Add the onion and garlic and fry gently for 6-8 minutes or until the onion is softened and golden. Stir in the chicken, veg, mustard, soured cream, cheese and pepper. Cook for 2-3 minutes.
Cut a 22cm circle from each pastry sheet. Spoon 1/4 of the filling down the centre of each circle. Brush around the edges with beaten egg, bring up the sides over the filling, then pinch to seal the pastry and enclose the filling.
Put the pasties onto a baking tray, brush with the rest of the egg, and bake at 220C for 30 minutes or until golden and the pastry risen.