Chicken, Leek & Kale Pasties (Woolies)
Makes 6
Ingredients
6 sheets Woolworths ready-rolled puff pastry (just thawed) – or try tofu skins
2 Tab cornflour
3/4 cup milk
1 leek (thinly sliced)
1/2 cup coarsely grated vintage cheddar – or try nutritional yeast
1 1/2 tsp Dijon mustard
75g kale & spinach leaves combined
1 Tab olive oil
1 Tab fresh rosemary
2 garlic cloves (crushed)
1 egg (lightly beaten)
500g chicken thigh fillets (finely chopped)
1/4 cup sesame seeds
capsicum relish or chutney (to serve)
Step 1
Preheat oven to 220°C. Line 2 baking trays with baking paper.
Step 2
Heat oil in a large frying pan over medium-high heat. Add chicken and leek and cook for 5 minutes, stirring often, or until chicken is just cooked. Add rosemary, garlic and kale mix. Cook for 1 minute, stirring, or until kale wilts.
Step 3
Add mustard and milk and bring to a simmer. Combine cornflour with 2T water in a small bowl. Stir into milk mixture and cook for 1 minute, stirring, or until mixture boils and thickens. Add cheese and stir until smooth and combined. Remove from heat. Season. Set aside to cool.
Step 4
Cut an 18cm round from each pastry sheet. Place rounds on trays. Top with one-sixth of the chicken filling on one half of each round, leaving a 2.5cm border. Brush pastry edges with a little egg. Fold pastry over to enclose filling. Crimp edges together, pressing firmly seal. Brush all over with egg and scatter over sesame seeds. Bake for 30 minutes or until golden and crisp. Serve with relish.
