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Baked Chicken Patties

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Ingredients
  Shortcrust pastry 1 Pound
  Butter 1 Ounce
  Flour 1 Ounce
  Chicken stock 1⁄4 Pint
  Milk 1⁄4 Pint
  Onion 1 Small, grated
  Mushrooms 4 Ounce, diced
  Chicken 6 Ounce, cooked and diced
  Peas 2 Ounce (cooked or canned)
  Chopped parsley 1 Tablespoon
  Celery salt To Taste
  Pepper To Taste
  Egg/Milk 1 , beaten
Directions

Roll out the pastry.
Using a saucer, cut 8 rounds about 5 in. diameter, and 8 rounds 1/2 in. larger.
Melt the butter, stir in flour.
Add stock and milk gradually.
Bring to the boil, stirring all the time.
Add onion and mushrooms and simmer for 3 min.
Add chicken, peas and parsley.
Add celery salt and pepper to taste.
Divide the filling and place in heaps on the smaller rounds.
Damp the edges and place the larger rounds on top.
Press and seal well.
Crimp the edges and brush with beaten egg or milk.
Bake for 30 min until the pastry is golden brown.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Dish: 
Pie
Interest: 
Holiday
Ingredient: 
Chicken
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
8

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