Baked Chicken Patties
|Shortcrust pastry||1 Pound|
|Chicken stock||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|
|Egg/Milk||1 , beaten|
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.