Sunday, January 11, 2015

Recipe: Spicy Chicken and Sweetcorn Pasties, with Potato Salad

Nice quick and easy dinner, and a little bit different from the normal meat pie and gravy. These are good hot and cold- and the pies and salad are great items to bring to a barbecue or on a picnic. Mind you, the weather isn't really good enough for either of those yet is it! I use Lloyd Grossman's tomato and chilli pasta sauce for this recipe, but feel free to use any brand you want, or homemade if you prefer.

Spicy Chicken and Sweetcorn Pasties, with new potato salad (serves 4)

2 x rolls puff pastry sheets
Knob of butter
1 large red onion, finely sliced
3 cloves garlic, finely chopped
1 tsp mixed herbs
½ tsp chilli flakes or hot chilli powder
200g tinned sweetcorn
350g tomato and chilli pasta sauce
200g leftover roast chicken, finely diced
50g emmental
Salt and pepper to taste

850g cooked new potatoes, diced
½ red onion, finely chopped
2 generous tsp Dijon mustard
300g mayonnaise
Salt and pepper to taste

1)      Preheat the oven to 200C. In a saucepan, fry the onions, garlic and mixed herbs in the butter for 5 minutes. Add the chilli, sauce, sweetcorn and chicken, and cook for a further 5 minutes. Season to taste, and transfer this mix to a bowl and allow to cool in the fridge for at least half an hour.
2)      Lay the pastry sheets out, and cut into 8 equal rectangles. Spoon the filling evenly onto the pastry, and fold over, crimping the pies at the edges. Prick a little mark in the top of the pies (to allow steam to escape). Place pies on a baking tray lined with greaseproof paper, and bake for 30 minutes.
3)      Mix together the cooked new potatoes, red onion, mustard and mayonnaise. Season this to taste. Serve the pies with the potato salad!

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