This spicy chicken dish is an absolute cracker. The chicken is covered in a harissa yoghurt marinade, which keeps it lovely and moist during cooking and adds a real flavour kick. Served alongside a delicious bulgur wheat salad, it’s a taste sensation.
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4
5 min
1h 0 min
Vegetable Pasties
Method
- Preheat the oven to 190°C
- In a food processor, combine the flour, butter and 125g of the cheese. Pulse until a fine, sand like texture is achieved. Add the water and proccess until a soft dough has formed. Wrap and rest the dough in the fridge for at least 30 minutes.
- In a medium sized saucepan, melt the butter and add the diced vegetables, cooking for 4-5 minutes until the vegetables start to soften. Add in the egg and the remainder of the cheese. Season with salt and pepper.
- Roll the pastry out to a 3mm thickness and cut into 10cm rounds. Spoon a tablespoon of the vegetable mixture into the center of the dough and fold the pastry over, crimping the edges to seal the mixture inside.
- Brush the pasties with an egg wash and bake in the oven for 20 minutes, until the pasties turn golden.
Butter and Spreads
Anchor Butter
A traditional Kiwi butter, Anchor’s 100% pure butter is a must-have in the kitchen.
- Cooking and baking
Unit Sizes: 500g
