Ingredients
1 packet ready to roll pastry
Choice of vegetables, fresh, tinned or frozen,
One chicken breast
Two rashes of bacon
Garlic, fresh or paste.
Corn flour or gravy granules
Method
Prepare your baking tray and set oven at 180, gas mark 5. (Although a conventional oven gives the best results, you can use a microwave or an air fryer.)
Chop fresh vegetables quite small and cook in a saucepan, adding the garlic to taste. At this stage, you can also add a stock cube, chicken or vegetable, if you wish.
Once vegetables soften, add chopped chicken and bacon. Simmer on a low heat for ten minutes.
Alternatively:
- If you are using tinned vegetables, just cook the chicken and bacon in a stock cube or some oil if you prefer.
- Frozen vegetables can be treated the same.
- If you do not want meat, you could add tofu or your favourite bean.
Once the chicken has cooked through with the vegetables, drain, but do not discard
the water.
Keep all the vegetables and chicken to one side to cool.
Thicken water with cornflour or gravy granules.
Place the ready rolled pastry onto a floury surface. You may want to roll the pastry a little thinner, if you do not have a rolling pin, use a straight edge glass or the straight edge of a bottle. Divide pastry into large rectangles to avoid waste.
Spoon a suitable amount of vegetable mix to the centre of the pastry, spoon, a little of the thickened water on top of the mixture.
Dampen the edge of the pastry with water, milk or a mixed egg. Fold over the pastry. Using a fork, poke the top of the pastry with the fork or cut it slightly with a knife to allow air to escape.
Cook for fifteen to twenty minutes, depending on the size of the pasties.
Or until golden brown provided you can see a little.