Chicken cornish pasty recipe

Gradually stir in flour and salt until a very soft dough is formed. Mix meat and vegetables together and salt and pepper to taste.

Mix together the turkey potatoes stuffing and vegetables season to taste with the black pepper.

Chicken cornish pasty recipe. Preheat the oven to 400F. Mix together the turkey potatoes stuffing and vegetables season to taste with the black pepper. Add the stock to the mixture it should be moist and not too wet.

Unroll the pastry and roll out further so you can cut out 4. Step 2 Make the Filling. Trim away any fat from the meat and cut tiny pieces about 12 cm cubes.

Peel onions carrot and potatoes and cut these into fine dice. Put the meat and vegetables. 400g chicken breast cut into small dice.

1kg savoury shortcrust pastry. 2 egg yolks lightly beaten with 4 tablespoons milk. Preheat the oven to 200C and lightly oil a baking tray.

Bring a small saucepan of water to the boil. Add the chicken potato carrot and parsnip and return to the boil. Mix meat and vegetables together and salt and pepper to taste.

Cover half of each pasty base with the filling. Moisten pastry edges fold pastry over the filling. Press edges together with a fork.

In a large bowl whisk together the flour and saltCut the fat into small pieces and distribute evenly over the flour. Cut the fat into the flour until the mixture resembles coarse crumbs. In a large bowl stir shortening and water until shortening is melted.

Gradually stir in flour and salt until a very soft dough is formed. Cover and refrigerate for 1-12 hours. Cut potatoes and rutabagas into 18- or 14-inch cubes.

Do not make cubes too large or they will not cook properly. Place the meat and vegetables into a large bowl and toss through the seasoning curry powder garam masala green chillies and tomato sauce then cover. On a lightly floured bench or board roll the pastry out to around 5 mm 18 inch thick.

Cut 6 rounds using a.