Chicken and Mushroom Pasty
Ingredients
- 8 oz All-purpose flour
- 2 1/2 oz Butter unsalted
- 2 oz Shortening (Crisco or similar) – Cold
- 1/2 oz All-purpose flour
- 4 oz Whole milk
- 4 oz Chicken, cooked, cubed
- 6 oz Mushrooms – thick sliced
- 1 oz Cashew nuts
- Salt and Pepper to taste
- 1 ea Eggs – large beaten
- Sesame seeds
Instructions
- Cut the chicken into small cubes and rough chop the cashew nuts
- Sift the flour into a bowl and rub in 2 oz of the butter and the shortening (Crisco). Bring the pastry together with a little ice cold water.
- On a lightly floured surface, roll out the pastry into 6 to 8 circles about the size of a saucer. Chill in the refrigerator covered in cling film until you are ready to use them.
- In a saucepan melt the remaining butter and stir in the flour. Cook for 1 minute, then slowly add in the milk as you continue stirring. Cook until thick and smooth.
- Add the chicken , mushrooms, cashew nuts and season to taste. Mix well
- Preheat the oven to 375ºF while you assemble the pasty's.
- Divide the mixture equally between the round. Moisten the edges of the pastry with a little cold water. Fold in half enclosing the filling and seal with a fork.
- Place the pasty's on a lightly greased baking tray. Make a couple of small slits in the top for steam to escape. Brush with beaten egg and sprinkle with sesame seeds.
- Bake for 20 minutes until nicely golden. Can be served hot or cold.