Curried Chicken Pasties

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.

Lime-Cilantro marinade

1T Canola oil

2T Lime juice

1 garlic clove crushed

1 T fresh chopped Cilantro

1t salt

1t whole toasted cumin (to toast cumin: place in fry pan over med heat until toasted)

Place all ingredients together and shake vigorously

Place in bag with chicken or fish

chicken Sausage and veggie pasta Sauce

2 Links chicken sausage ( I used a Parmesan/basil one)

1/2 cup onion sliced thinly

1 medium zucchini sliced

1/2 cup sliced red pepper

5-6 mushrooms sliced

1 cup canned tomato sauce

2 garlic cloves

2T Canola Oil

1. remove sausage from casing, crumble and brown in canola oil
2. Add onion, zuchini, mushrooms and peppers
3. Cook until onion and zucchini is translucent
4. Add garlic and tomato sauce – cook until slightly thickened
5. Serve over pasta
6. optional: Top with parmesan cheese

Chicken Stew

1 lb of chicken breast cut into inch pieces

1 med onion cut into large dices

1/2 lb of mushrooms sliced

3 carrots sliced

4-5 medium potatoes

2 cloves garlic crushed

1t salt

2T flour

2T Canola oil + 1 t butter

1 cup veggie broth

1-2 cups chicken broth

cumin

curry powder

1. Sautee the onion, mushroom and carrot slices in the canola oil and butter. Add it to crockpot
2. dredge the chicken in the flour and salt
3. brown it  the fat left in the sautee pan – add a bit of canola if it’s dry.
4. transfer that to the crock pot
5. add the potatoes – cut into large chunks
6. Add garlic . Pour in veggie broth and enough Chicken broth to cover.
7. Add cumin and curry
8. Cook for 4 hours
9. Add cumin and curry powder to taste before serving.