Name: Picnic pasties
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12 servings
Cuisine: Bake
Ingredients: 1 Tbs vegetable oil; 1 leeks cleaned, finely chopped; 2 garlic cloves, minced; 1 carrots grated; 1 celery stalks finely chopped; sea salt and freshly ground black pepper; 250 g chicken mince; 15 g fresh sage chopped; 6 eggs hard-boiled, halved; 1X 400 g shortcrust pastry; 2 eggs beaten; tomato sauce to serve

Recipe Disclaimer

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Ingredients (12)

FILLING:

1 Tbs	vegetable oil
1	leeks — cleaned, finely chopped
2	garlic — cloves, minced
1	carrots — grated
1	celery stalks — finely chopped
	sea salt and freshly ground black pepper
250 g	chicken mince
15 g	fresh sage — chopped
6	eggs — hard-boiled, halved
1X 400 g	shortcrust pastry
2	eggs — beaten
	tomato sauce — to serve

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Method:

Heat oil in a large pan and sauté leeks, garlic, carrot and celery. Season well. Add chicken mince and cook, stirring, for 5 minutes. Stir through chopped sage. Allow to cool.

Unroll the pastry on a floured surface. Cut out 12 x 12cm discs, using a plate or saucer as a template. Place half an egg on one side of each disc and cover with a spoon of mince. Fold over pastry to cover filling and pinch the edges together. Transfer to a lined baking tray.

Place filled baking trays in the fridge for 10 minutes to rest. Cut a cross in the top of each pie to allow steam to release. Brush with egg wash. Bake for 20 minutes or until the pastry is cooked through and golden brown.

To Serve:
Serve with a fresh tomato sauce.

Words and image: Fairlady

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