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This healthy, fast and easy to make vegetable and meat pasty pastry recipe makes a great side dish, lunch or meal for a family dinner. This recipe serves 4.
INGREDIENTS:
4 oz. boneless and skinless chicken, diced
4 oz. canned chili
8 oz. thawed puff pastry, rolled out thinly and cut into 4 large circles
1 tsp. salt
1 tsp. black pepper
½ tsp. green chilis, finely chopped
1 tbsp. sour cream
1 tsp. cilantro, chopped
1 egg, beaten
METHOD:
Preheat oven to 400 F (200 C). In a bowl, combine chicken and chili. Set aside.
In a separate bowl, thoroughly mix salt, black pepper, chilis, sour cream and cilantro. Add chicken mixture. Mix well.
Using half the beaten egg, brush the edges of each pastry circle. Spoon equal amounts of chicken mixture into centers of circles. Fold circles in half to cover mixture and seal by crimping the edges.
Brush pastries with remaining beaten egg. Bake for 25 –30 minutes in the center of the oven until golden. Serve hot or cold as a snack, kid’s lunch or quick dinner with a salad.
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