CHICKEN PASTIES
WITH
LEMON SAUCE
We always buy more than we need no matter we care about the amount . We all have food left over, specially after big dinners or parties. There is a tradition in my family. ... leftover party. If one of us have a party or big dinner , second day we organize family dinner to finish leftover food. I always enjoy my leftover parties. I always find more tasty the food. I am guessing that relax after a tiring day enhances the flavor of foods for me. And also it gives me chance to criticizing my own cooking .
This recipe is a delicious way to use leftover cooked chicken. It is quick and easy.
It can be eaten plain, without sauce.
This recipe is a delicious way to use leftover cooked chicken. It is quick and easy.
It can be eaten plain, without sauce.
INGREDIENTS
250g ready- rolled puff pastry
200g cooked chicken meat
2 tablespoons corn
1 medium carrot, grated
1 red pepper, cubed
1 medium carrot, grated
1 red pepper, cubed
2 cloves garlic, crushed
50g cheddar cheese , grated
50g cheddar cheese , grated
1 egg yolk
2 Tablespoon white wine
3Tablespoons sour cream
2 tablespoon vegetable oil
1 teaspoon ground curry
1 teaspoon salt
1/2 teaspoon black pepper
1 egg yolk, extra
2 teaspoon sesame seeds
FOR LEMON SAUCE
2 Tablespoons lemon juice
2 tablespoons caster sugar
2 tablespoons dry sherry
1 tablespoon corn flour
1/2 cup water
PREPARATION
Heat oil, add garlic, stir, add chicken , carrot, cream and wine. Simmer 5 minutes. Let it cool. Add egg yolk, red pepper, corn and seasoning.
Roll puff pastry sheet on floured surface until 3mm thick. Cut pastry 12cm rounds. Place 2 tablespoons of filling in the center of each round, brush edges with water. Press edges together with thumb and finger to seal, or cut with pizza cutter.Repeat with remaining pastry and filling.
Place parcels on a well greased oven tray. Brush with beaten egg yolk. Sprinkle sesame seeds on top. Bake preheat oven at 220C-400F for 25 minutes or until pastry is puffed and browned.
For sauce: Combine lemon juice, sugar, and wine in a pan. Stir in corn flour and water. boil until mixture is thick.
1 egg yolk, extra
2 teaspoon sesame seeds
FOR LEMON SAUCE
2 Tablespoons lemon juice
2 tablespoons caster sugar
2 tablespoons dry sherry
1 tablespoon corn flour
1/2 cup water
PREPARATION
Heat oil, add garlic, stir, add chicken , carrot, cream and wine. Simmer 5 minutes. Let it cool. Add egg yolk, red pepper, corn and seasoning.
Roll puff pastry sheet on floured surface until 3mm thick. Cut pastry 12cm rounds. Place 2 tablespoons of filling in the center of each round, brush edges with water. Press edges together with thumb and finger to seal, or cut with pizza cutter.Repeat with remaining pastry and filling.
Place parcels on a well greased oven tray. Brush with beaten egg yolk. Sprinkle sesame seeds on top. Bake preheat oven at 220C-400F for 25 minutes or until pastry is puffed and browned.
For sauce: Combine lemon juice, sugar, and wine in a pan. Stir in corn flour and water. boil until mixture is thick.
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