Sussex Chicken and Leek Pasty

Submitted by: Ken Rippengale

This Pasty recipe is suitable for exhibition work under Yapton Show rules.

Pre-heat oven to gas mark 4 or 180c

• 450g/1lb chicken breast, roughly chopped.
• 50g/2oz Butter.
• 4 Leeks finely chopped.
• 2 Sprigs fresh parsley.
• 3 tbsp redcurrant jelly.
• 225g/8oz potatoes, cooked and diced seasoned with salt & ground pepper.
• 450g 1lb shortcrust pastry.
• Egg beaten with a little milk.

Put chicken meat into frying pan with the butter, leeks and parsley, cook and cover for 25 minutes, add redcurrant jelly and potatoes, season well and allow to cool..

Roll out pastry to 5mm thick and cut out 6/8 rounds, each 15cm / 6in across. Place the mixture in the centre of each round. Dampen the edges and fold over to make a half moon shape. Pinch and crimp edges.
Glaze with the beaten egg, put pasties on a greased sheet and bake for 35 minutes.