CHICKEN& VEGIEPASTRIES
PREP+ COOKTIME 40 MINUTESMAKES 12
1½cups(240g)shreddedbarbecuedchicken
1½cups(120g)frozenpeas,cornand
carrotmix
1 cup(120g)coarselygratedcheddar
3 sheetsshortcrustpastry
1 Preheatovento200°C/180°Cfan.
2 Combineshreddedbarbecuedchicken,vegetable
mixandgratedcheddarina largebowl.Cuteach
sheetofshortcrustpastryintofoursquareseach.
3 Dividechickenmixturebetweenpastrysquares;fold
pastryovertomaketrianglesandtoenclose filling,
sealedgesofpastrybypressingwitha fork.
4 Placepastriesonoventraylinedwithbakingpaper.
Bakeforabout 25 minutesoruntilbrowned.Sprinkle
pastrieswithsesameseedsbeforebaking,if youlike.
PESTO CHICKEN TURNOVERS
PREP + COOK TIME 45 MINUTES MAKES 66 sheets shortcrust pastry
½ cup (130g) basil pesto
1½ cups (150g) pizza cheese
1½ cups (240g) shredded barbecued chicken
Pepitas and green leafy salad, to serve1 Preheat oven to 220°C/200°C fan. Line 2 oven trays
with baking paper.
2 Cut a 20cm round from each sheet of shortcrust pastry.
Divide pesto evenly onto centre of pastry rounds; top
with pizza cheese and shredded barbecued chicken.
3 Brush edges with water; fold rounds in half to enclose
filling and seal edges with fork.
4 Place on trays; brush with a little water. Sprinkle with pepitas,
if you like, and bake for about 20 minutes until browned.
5 Serve with a green leafy salad and extra pesto.AWW FOOD • ISSUE FIFTY EIGHT 79