Traditional Cornish Chicken Pasty
A twist on the classic Cornish pasty, filled with chicken and vegetables.
Ingredients
- ●500g Chicken breast
- ●1 medium Spring onion
- ●2 medium Piquant potato
- ●250ml British beef broth
Instructions
- 1
1. Preheat the oven to 200°C (400°F).
- 2
2. Peel and chop the potatoes, then boil in salted water until tender.
- 3
3. Chop the spring onion and mix with the cooked potatoes.
- 4
4. Season the chicken breast with salt and pepper, then grill until cooked through.
- 5
5. In a large bowl, combine the cooked chicken, potato mixture, and beef broth.
- 6
6. Roll out the pastry on a floured surface, about 3mm thick.
- 7
7. Spoon the filling onto one half of the pastry, leaving a 1cm border.
- 8
8. Brush the edges with a little water, then fold the pastry over the filling.
- 9
9. Press the edges to seal, then use a knife to cut a few slits in the top.
- 10
10. Brush the pastry with a little milk or beaten egg, then bake for 25-30 minutes.