Chicken And Vegetable Pasty Roll

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 cups cooked barbecued chicken, shredded
• 1 cup tasty cheese, grated
• 1 egg, beaten
• 2 tablespoons fresh chives, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic salt
• fresh ground pepper, to taste
• 1 (420 g) can mixed vegetables, drained or 1 (420 g) the equivalent quantity of leftover vegetables
• 2 sheets shortcrust pastry
• 2 tablespoons milk

Recipe

• 1 in a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the mixed vegetables.
• 2 lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
• 3 spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
• 4 place the pastie log onto a greased baking tray, with the seal side down.
• 5 brush the pastry with milk and bake in a preheated oven at 190c for 25-30 minutes or until the pastry is golden brown.
• 6 serve hot or cold.
• 7 making individual pasties: this filling is also suitable for making smaller individual pasties. use 4 sheets of pastry cut each into 4. place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. seal the edges with milk and press with a fork. repeat with the remaining ingredients and bake as per chicken roll.