Curried Chicken & Bacon Pastie Rolls
24
piecesServes
20
minutesPreparation Time
30
minutes OvenCooking Time
Ingredients
- To Make
- 2 medium potatoes, peeled, grated and excess liquid squeezed out
- 1 onion, finely chopped
- 4 rashers (150g) rind less bacon, finely chopped
- 1 garlic clove, finely chopped
- 250 g chicken mince
- 250 g sausage mince
- ½ cup (64g) frozen peas, defrosted
- 1 tbsp KEEN'S Traditional Curry Powder
- 3 sheets frozen ready- rolled puff pastry, thawed
- 1 egg, lightly beaten
- poppy seeds to sprinkle
- To Serve
- tomato sauce
Directions
- Preheat oven to 220°C (200˚C fan forced). Line 2 baking trays with baking paper. Place potato, onion, bacon, garlic, chicken and sausage mince, peas and KEEN’S Curry Powder in a large bowl. Using hands mix until well combined.
- Cut each sheet of pastry in half. Divide mince mixture along the centre of each piece of pastry, shaping it into a log. Brush edges of pastry with a little beaten egg and roll up tightly to seal.
- Cut each roll into 4 pieces. Arrange, seam side down, 3cm apart on prepared trays. Brush with remaining egg and sprinkle with poppy seeds.
- Bake for 25-30 minutes or until golden. Serve with tomato sauce.
Recipe Tip
Join 2 sheets of puff pastry together and make a single, large pastie log. Serve sliced pastie with a salad as a tasty meal.
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