As the weather warms, there is a definite promise of Spring with a profusion of daffodils popping up all around the Hills and wattles in abundant bloom! It turns our thoughts to entertaining after coming out of Winter hibernation and these delectable savoury morsels are perfect.
It is also a great way of using up those odd pieces of chicken left over from a roasted or barbecued chicken!
1 cup cooked chicken, very finely diced
60gr softened butter or substitute
1 large hard-boiled free-range egg, mashed
125gr sliced button mushrooms, sauteed in butter or substitute
Salt & pepper to taste2 TB very finely chopped parsley
1/2 - 1 teaspoon finely chopped marjoram, (optional)
250gr butter puff pastry sheets
1 egg for glazing
Sesame seeds (optional)
- Mix the finely chopped chicken with the softened butter.
- Add the mashed egg and sauteed mushrooms, seasoning and herbs and mix thoroughly.
- Cut the pastry into 10cm rounds.
- Place about 2 teaspoons of filling on one edge of each pastry circle, fold over like a miniature pasty and firmly
- seal edges together.
- Glaze top and edges with the beaten, sprinkle on sesame seeds if using.
- Chill until ready to cook.*
- To bake, prick the tops with a fork, cook on a lightly buttered tray in a preheated 200°C oven for 8-10 minutes. (If preferred, larger pasties may be made to serve as a light meal with salad.)
* May be made up to 24 hours in advance and chilled until ready to bake.
Ann Creber (The Good Life on 3MDR 97.1 FM, streaming on www.3mdr.com - Live to air Monday 3.00-5.00 P.M.)