chicken pasty demo video

Chicken and Vegetable Pasty's!

Don’t forget your apron

Make sure you tie your apron at the back, not the front as it can dangle in your food or on your hot plate

Weigh 100 grams of chicken with scales

Weigh 50g of Red Capsicum

Cut one medium zucchini in half, make sure its no more than 50 grams

Collect 2 sheets of puff pastry

Dice your chicken into small squares using your red chopping board

Remember to wash your hands after touching chicken

Make sure you use a clean chopping board when chopping your vegetables as you don’t want to cross contaminate your foods!

Wash each vegetable to remove chemicals and residue

Cut off the side needed

Remove the seeds from the middle

Wash the Zucchini to remove chemicals and residue

Chop it in half, so one side is flat to make the zucchini easier to cut

Neatly chop the zucchini with the flat side facing down. Make sure the pieces aren’t too big

Peel the potato, watching out for fingers!

Wash your potato under cold water to remove remaining dirt

Slice the potato into small squares, cutting length ways first

Cut the potato in half to make it easier to slice

Turn the potato and slice length ways again, you now have cubes!

Cut the onion in half, peel the onion, slice the onion towards the core, slice the onion horizontally, watching for fingers, then slice down!

Lay out pastry and add all ingredients raw, one by one

Combine one cup of cream with one heaped teaspoon of garlic, mix together thoroughly!

Drizzle the cream mixture onto the ingredients, don’t pour it as it will run all over the bench!

Continue to fold your pasties until they form a square!

Line a tray with foil and baking paper. Place your pasties on the tray

Brush your pasty with the premade egg and milk mixture which you’ll find on Miss Turner’s bench!

Place them in the oven for 30 minutes!

Using an oven mitten, pull your pasty out of the oven when ready and cool for 5 minutes!

Enjoy!