Ingredients:
2 cups cooked barbecued chicken, shredded
1 cup tasty cheese, grated
1 eggs, beaten
2 tablespoons fresh chives, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
fresh ground pepper, to taste
1 (420 g) cans mixed vegetables, drained or 1 (420 g) the equivalent quantity of leftover vegetables
2 sheets shortcrust pastry
2 tablespoons milk
Directions:
In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
Place the pastie log onto a greased baking tray, with the seal side down.
Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
Serve hot or cold.
Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.
Servings: 4
Time preparation: 10 min.
Time total: 35 min.