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Lombard Chicken Pasties - 1395

400g Puff Pastry

2 eggs beaten

2 tablespoons of lemon or lime juice

500g  cooked chicken breast, coarsely cut up- (I use both breasts of a cooked roast chicken)

1/8 tsp ground black pepper - freshly ground is best

1/2 tsp ground ginger

A pinch of good quality salt

5 Rashers of bacon - cut finely

 

Heat the oven to 220oC

Roll out the pastry and cut it into large circles - I use

Add the lime juice, pepper, salt and ginger to the beaten egg

Put the chicken into the eggy mixture, stir and then remove, leaving behind a small portion of the mixture

 

Brush the edge of the pastry with the remaining egg mixture

Place a large dessertspoonful of the chicken and spice mixture onto the half-round of the pastry and top with some bacon pieces

Fold the empty/bare part of the pastry over and pinch the edges together by pressing with a fork or fluting by pinching the pastry together with your fingers

Make a couple of air holes in the pastry with the tip of a sharp knife

Bake on baking paper for 15 minutes or until the pastry is fully cooked

These absolutely delicious pasties can be eaten hot or cold.  They are an excellent easy to freeze lunch or snack.