Fried Chicken Pasties

Press, Volume CII, Issue 30287, 13 November 1963, Page 3

Fried Chicken Pasties

A roast fowl dinner is apt to leave little on the bones and a wistful wish on the part of the housekeeper that it might have done another meal. But a sharp kn ife and a; hopeful heart can often! achieve a surprising amount | of small pieces. Here is a i way of turniing even these to! wonderful account; eke tlhemj ou’. with any of the stuffing | left over or a few fine bread-1 crumbs and make these delightful Fried. Chicken | Pasties. Ingredients: Cold chicken 1 onion 1 tablespoon chopped ; parsley Pinch mixed herbs Stuffing or fine white breadcrumos Salt Pepper Pinch cayenne or a dash of Worcester sauce Puff pastry Deep fat for frying Method: Mince one onion | and cold chicken as available.; Combine with left over stut-l fing. chopped parsley, a good! seasoning of salt, pepper and! a dash of Worcester sauce or a pinch of cayenne. If using breadcrumbs in place of stuffing, add a pinch of mixed herbs. Combine to a good savoury forcemeat. Roll,! pastry thinly and stamp out! iwo rounds with a large! pastry cutter. Run a wet finger round half the circle, place a good spoonful of the; filling on one side, fold the other side over and seal well,' along. Heat clear deep fat to j smoking heal and drop the; packers in a few at a time.; Fry until golden brown, lift! out and keep hot on absor-j bent paper

Method: Cook 24 cups savoury mince with diced mixed vegetables, well flavoured with salt, pepper and sauces, and thickened to make a fairly stiff consistency. Allow to become cold. Roll pastry out to a thin rectangle and spread the meait and vegetables over. Roll in carefully. Moisten the edge and seal along. With a sharp knife cut into one inch slices and place flat side down into a lightly greased baking dish, neatly in pattern and allowing just a little room between each for expansion. Bake at 475 degrees until golden brown. In a saucepan melt one ounce of butter and in it saute one finely chopped onion until golden and limp but do not brown. Add one grated apple and a teaspoon of sugar, then tomato puree, waiter, salt and pepper. Simmer gently until both apple and onion are tender. Mix cornflour with a little water and stir in. Cook for five minutes. Spoon just a little of the sauce over the pinwheels here and there and serve the rest separately Garnish with small sprays of parsley.