Pasties

Cullumpster · 7 July 2005 at 10:15AM

Hello all,
Well i've just got back from a week away in Turkey, and to be honest the weather here is rubbish to say the least :mad:

Anyway, obviously we've spent all of our money away so we've come back to empy cupboards and only had enough this week to do a really basic shop

So i got a nice chicken for Sunday dinner as we were both craving a nice roast, after dinner i decided to chop up the chicken and make some sandwiches for lunches for the week, so i literally pulled the chicken to pieces (Which i haven't done before) and there was absolutely LOADS of chicken :j

I'm quite ashamed to say that this means that i may have wasted a LOT of chicken in the past

Anyway back to the question in hand.

With my masses of chicken i thought i'd make a nice curry and probably a pie, and maybe some nice chickenm pasties for lunches.

Here's the question

1) what pastry should i use for a pie ? ( is it shortcrust)
2) Same for Pasties, i think it may be flaky but i'm not 100%

If i make the pasties and put some of that condenced campbells chicken soup with it would it be too 'chickeny' i like the chicken pasties that you can buy from Gregs but obviously it would be better to make my own.

Thanks and sorry for rambling on

We_Laugh_Indoors · 7 July 2005 at 10:19AM

you can use short crust, or possbily puff pastry if you only need to make a lid.

must have been a mammoth chicken!

Cullumpster · 7 July 2005 at 10:26AM

it was a large one as we had the kids for dinner as well, but my b/f is a fussy eater (as you may of read in my earlier posts) so he will onkly eat breast meat, the kids aren't too bad but i usually just carve the bird up of the breast and add some of the leg meat and then throw away the carcass (Don't shout at me

) but i was a good girl and boiled the bones up as well so now i have some lovely chicken stock as well.

Pooky · 7 July 2005 at 11:00AM

Lidl have been selling plastic pastie moulds....I used mine this week and they're great - I used shortcrust pastry and a savoury mince filling, they came out really well - so easy to use and nice neat results.

We_Laugh_Indoors · 7 July 2005 at 11:07AM

pasty moulds!? ace thanks for that, i love pasties and now have an excuse to make them.

Cullumpster · 7 July 2005 at 11:11AM

Ooh thanks pooky, i'll have to have a look out for them :j

Bogof_Babe · 7 July 2005 at 8:42PM

You could use condensed mushroom soup instead of chicken, unless of course you can't stand mushrooms!

Cullumpster · 8 July 2005 at 1:36PM

I personally love the things but my B/f's a fussy booger

Does it taste really 'mushroomy' ? or do you think i'd get away with it

badgermonkey · 8 July 2005 at 3:15PM

I have made chicken and mushroom pasties before with frozen puff pastry (OK, not that OS but I draw the line at puff pastry.)

I made a white sauce - quite a thick one - and stirred sauted mushrooms into it, added the chicken and seasoned well. Then just dollopped it on some pastry and folded it over. :drool:

Must say I'm not a fan of using tinned soup in cooking, if you look at the label you will find they have a high salt/sodium content. A white sauce isn't too hard and at least you know what's in it!

Cullumpster · 8 July 2005 at 3:58PM

That's true,
I have already got some soup though, i brough some in my last shop cause i was gonna make a chicken pie, didn't get round to that either

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Pasties

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