Recipes

These are a simple pasty which make a nice dinner. The recipe is mild enough that my kids like them and it’s been a good way to get my non-meat eaters eating meat and my carnivores to eat veggies.  They also freeze well.

Filling:

• 1lb ground chicken
• 2 T Canola Oil
• 1 small onion diced
• 1/2 lb of mushrooms sliced
• 2-3 carrots thinly sliced
• 2 large potatoes peeled and cut to small dice
• 1/4 cup frozen peas
• 1 large clove of garlic crushed
• 2t Cumin
• 1t Curry powder
• 1t fresh grated Ginger
• 1t Salt
• chicken broth

1. Cook Potatoes in chicken broth to cover until tender
2.  Heat oil in frying pan, add chicken, onion, mushrooms, carrots, garlic, ginger and salt.
3. cook until chicken is no longer pink and onion is translucent.
4. Add this to potatoes, along with cumin and curry powder.
5. Cook on medium heat until carrots are tender.
6. Using a hand potato masher or fork, mash mixture slightly. 

 Pastry Dough:

• 2 cups flour
• 1 t salt
• 1 cup butter or shortening - chilled and cut into cubes
• 6T ice water

1. Place flour and salt into food processer and pulse to mix
2. add butter and/or shortening - pulse until it resembles course meal.
3. slowly add icewater while pulsing - just until it holds together
4.  Form into ball, cover and let rest 10 minutes in fridge
5. Working in small batches, roll to 1/8 inch thick and cut out 8 inch circles (I used a pan lid as a template)
6. Top each circle with about 1/4 cup of filling
7. Brush edges with beaten egg, fold over and crimp with fork.
8. Pierce top with fork several times and brush top with beaten egg.
9. Cook at 400 until pastry is golden brown.

Serve with yogurt,  chutneys or relishes if desired.

Courtesy of the Seattle and King County Public Health Department

Curry, Carrot and White Bean Spread
(makes 16 servings)