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Preheat oven to 180 degreesShortcrust Pastry from the EDC

350g Chicken Breast
2 Potatoes
2 Carrots
1 onion
2 Garlic Gloves
Couple of stalks of Continental parsley
20g Olive Oil
120 Grams Peas and Corn
1 tablespoon Vege or Chicken Stock
2 Tablespoons Tomato Paste
1 Tablespoons Tamari Sauce
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
Put aside
Thoroughly wash , rinse and dry bowl and lid (or use second bowl)
Cut up 2 carrots, 2 potatoes and mince for a second or two on speed 6 to how small or large you want the mix Set aside
Place onion , garlic and parsley in bowl and chop for 3-4 secs on speed 6
Add 20g oil and cook 2mins on 100 degrees speed 1
Add Chicken Mince Reverse Speed Soft 100 degrees for 3mins ( keep and eye and make sure all off top of blades)
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 coolProceed to make up pasties as per the photos above.

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 Red Kidney beans even