Ingredients 

350g chicken breast
2 potatoes
2 carrots
1 onion
2 garlic gloves
2 stalks leaves only continental parsley
20g olive oil
120g frozen peas and corn
1 tablespoon vege or chicken stock
2 tablespoons tomato paste
1 tablespoons tamari sauce
2 lots of EDC shortcrust pastry

 

 

Method

Make 2-3 lots of the EDC Shortcrust Pastry and pop in the fridge.

-Place 350g chicken breast in to the bowl and use the turbo button 2-3 times to mince it. Set aside
-Put Onion , garlic and parsley and blitz for 3 secs on speed on speed 6
-Dice 2 carrots, 2 potatoes into small pieces and blitz for 3 secs on speed 6 to how small or large you want the mix. Set aside
-Add 20g oil and cook 2mins on 100 degrees speed 1
-Add Chicken Mince Reverse Speed Soft 100 degrees for 3mins
-Add Veges plus 120g frozen peas and corn
-Add 1 tblsp stock vege or chicken
-Add 2 tblspn tomato paste
-Add 1 tblspn tamari for 2 mins reverse speed soft 100 degrees.

Allow to cool

Make up pastries by cutting out circles of the pastry and added a couple of tablespoons of cooled mix down centre and closing up at the edges and crimping with fingers (these were 13cm diameter and I got 24 pasties)

Brush with egg wash, or milk and water or plain water – all optional

Bake for around 20-30minutes or until golden

Want a “no meat” version ? you can easily make no meat pasties just increase the vege content – add mushrooms , potatoes , anything you like – Cannelini beans or even red kidney beans