Cut the chicken into small bite-sized chunks then add all the marinade ingredients and mix until well combined before setting aside for at least 30 minutes to marinate
Once marinated, then add the chicken mixture into a hot pan and cook on high heat for 2-3 minutes
Add the canned tomatoes and bring to a gentle simmer before reducing heat to medium then cover and cook for 10 minutes
Add the finely chopped green bell pepper then cook for 5 minutes then set aside to cool for at least 30 minutes
Take the puff pastry sheet and unroll it. Proceed to cut it into 4 rectangles.
On one half of each rectangle, spoon the cheese and potato mixture, making sure to leave some space around the edges.
Brush the edges with some beaten egg, then fold the other half of the pastry over the filling, ensuring that the edges are sealed by pressing them together with a fork.
Line a baking tray with parchment paper and place the pasties on it.
Brush the pasties with the remaining beaten egg.
Put the pasties into the preheated oven and bake 220°C (425°F) gas mark 7 for 10-12 minutes, or until they become golden brown and crispy then flip and bake for a further 10 minutes
Once they’re ready, take the pasties out of the oven and let them cool for a few minutes before serving.
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