Chicken Pasties

• Preheat your oven to 200°c. (students-this will be done for you by us)

Pastry

• SIft the flour into your bowl.
• Add the cold butter pieces and rub into the flour.

  Scoop, Lift, Rub, Drop
• Add the water slowly.
• Bring the dough togther and make a ball.
• Cover and rest in the refrigerator for 30 mins. In the meantime complete your filling.

Filling

• Peel and dice the potato and turnip.
• Slice the chicken into strips.
• Slice the onion thinly.
• Dice the chicken liver.
• Put the filling in a bowl and add the chicken stock, herbs and season well.
• Cover and set the filling aside in the fridge.

Shaping & Filling

• Divide your dough into 4 equal parts by using the scales to weigh the dough ball, then divide your measurement by 4.
• Sprinkle flour on your bench and take 1 piece of dough and roll it into a circle about 5' or 12 cm across.

  Keep the other pieces covered to stop the douhg from drying out.
• Take your filling from the fridge and divide into 4.
• Spoon ¼ of the filling into the centre of your first pastry circle.
• Spread water around the edge of the pastry circle to help it stick.
• Fold the pastry over to form a moon shape.
• Gently press the edge together to seal the pastry with your fingers.
• Flute the edge of the pasties with your forefingers and thumbs. (see the video)
• Repeat this method until you have made all 4 pasties.
• Place the pasties onto the baking paper
• Brush the pasties with the beaten egg

Baking

• Bake the pasties for 20 mins in the centre of the oven at 200°c
• Lower the oven temperature to 160°c
• Continue baking for 30 mins more.
• Take out of the oven and enjoy.
• Be careful when eating them as the filling is piping hot.