My American husband isn’t a great foodie (I know!?) and has not been enthralled by English cooking apart from Sunday Roast, Curry (if that counts?) and the big winner – Pasties.
On a family holiday to Cornwall a few years ago he fell in love with this traditional dish and has been a dedicated follower ever since.
I enjoy pasties because they are obviously delicious, a great way to us up leftover meat and puff pastry is, surprisingly egg and dairy free.
These dairy free chicken pasties are lighter than a good old cornish pasty and the herbs give them a great fresh flavour.
Dairy free chicken pasties
200g Chicken pieces
1 large potato
1tsp chopped herbs (I used Rosemary and Sage)
500g block Jus roll puff pastry
Oil for glazing
Cook chicken and leave to one side. Dice onion, potato and carrot and fry for 5 mins.
Add chicken and flour, pour in stock and stir gently until sauce has thickened. Sprinkle over herbs, season and simmer gently for 5 mins.
Cut pastry block into four and roll each out on a floured surface until approximately the size of an A5 envelope.
Spoon mixture onto each pastry, leaving 3cm gap around the edge. Brush oil around the edges and fold pastry over so mixture is enclosed. Turn edges back in towards the centre so they are sealed.
Brush with oil and bake in the oven on 180c for 15 mins.