Easy And Tasty Chicken Pasties
They are a snap to make, and even taste good cold.
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1 pkg2 crust ready made pie crust
1 cfinely chopped, cooked chicken
1 cpeeled, and finely chopped celery
2 Tbspminced green onions
2 Tbspminced stuffed green olives
1/4 tspsalt (or to taste)
1/4 tspblack pepper (or to taste)
3 Tbspmayonnaise (or enough to bind)
How to Make Easy And Tasty Chicken Pasties
- On lightly floured surface, roll out pie crust to about 1/8-inch thickness, if thicker than that. Cut into six 6-inch circles, using a small plate or bowl as a guide.
- Mix together all other ingredients, and spoon 1/6 of the mixture onto one half of each circle, within 1/2-inch of edges. Fold pastry over and pinch edges to seal. Cut three or four small vents on top of each pastie.
- Bake on ungreased cookie sheet in 425 degree oven for 25 minutes, or until lightly browned. Cool a little and enjoy!
*I always peel my celery before mincing; this not only gets rid of the "strings", the liquid from the celery is more readily released to moisten the chicken.