Half Moon Pasties

Shopping List:

6 Moy Park Chicken Breasts
1 tsp olive oil
1 small onion, chopped
1 carrot, peeled and chopped
1 stick of celery, chopped
100g broccoli, chopped
1 tsp plain flour
150ml chicken stock
3 rashers smoked bacon, chopped
2 x 375g ready rolled shortcrust pastry
1 beaten egg

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Method:

Start by heating the olive oil in a large pan and cook the onion, carrot, celery and broccoli for 4-5 minutes. Stir in the plain flour and chicken stock and cook for a further 3-4 minutes before transferring to a food processor and blending.

Cut the chicken breasts into small cubes. Cook the chicken pieces in a frying pan on a gentle heat with the bacon for 4-5 minutes. Mix with the vegetable purée and transfer to a large plate or tray to cool.

After pre-heating the oven to 200°C, fan 180°C, gas 6, roll out the shortcrust pastry and cut 6x15cm circles of pastry (using a saucer as a template), brushing the edges with beaten egg.

Divide the chicken mixture and place in the centre of each circle. Fold the pastry to make a half moon shape and crimp the edges to seal.

Make a little slit to let out the steam and brush with egg to glaze. Bake for 18-20 minutes. Enjoy them warm for a picnic or cold for a special lunchbox treat. Either way, they’re delicious!