Wednesday, 9 November 2016

Chicken, Corn and Sundried Tomato Pastries

250ml self-raising flour 
750ml cake flour 
250g butter, cut into small pieces 
2 egg yolks, lightly beaten 
125ml iced water 
Filling: 20ml cooking oil 
2 medium onions, finely chopped 
500g chicken mince 
60ml sundried tomato-flavoured mustard 
200ml whole kernel corn 
3 green chillies, finely chopped 
30ml tikka spice 10ml garlic paste 
100ml fresh dhania, chopped 
Topping: 1 egg, lightly beaten ground paprika, for sprinkling

Sift flour into a bowl and rub in butter. Stir in egg yolks with enough water to make a firm dough. Bring dough together on lightly floured surface until smooth. Do not handle dough to much. Cover with cling wrap and refrigerate for 30 minutes. Cut pastry in half. Roll out each half on a lightly floured surface to 5mm thickness. Cut into 9cm rounds and top each round with a tablespoon of filling. Lightly brush edges with egg. Fold over and press edges firmly together to seal. Place pastries upright on baking sheet; brush with egg and sprinkle with paprika. Bake for 20 – 25 minutes or until golden brown. Filling: Heat oil and sauté onion till golden. Add chicken and cook for 15 minutes. Add all other ingredients and allow to cook for a further 5 – 8 minutes Allow to cool completely before using. Yields 45 pastries 

By Shanaaz Parker

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