Tar­ragon chicken and ham pasties

Sunday Tasmanian - Tassie Living - - TASTE -

1 cup ( 160g) shred­ded cooked chicken ½ cup ( 70g) thinly sliced ham 1 cup ( 120g) grated gruyère+ ½ cup ( 120g) sour cream ¼ cup tar­ragon leaves 2 sheets store- bought short­crust pastry, thawed 1 egg, lightly beaten

Pre­heat oven to 200° C. Place the chicken, ham, cheese, sour cream and tar­ragon leaves in a bowl and mix well to com­bine. Cut each pastry sheet into four squares. Place ¼ cup of the mix­ture into the cen­tre of each square and brush the edges with egg. Gather the cor­ners into the cen­tre and press to­gether to seal the edges. Place on a bak­ing tray lined with non- stick bak­ing paper and brush with egg. Bake for 20– 25 min­utes or un­til golden. Makes 8.

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