Teriyaki Chicken Pasties

Use lots of spring onions to give this a lovely flavour.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)
Serves 2 Prep: 15 min Cook: 15 min

Ingredients

Puff pastry:
4mm thick 15cm diameter rounds 2
Chicken thigh (chopped) 1 (130g)
Spring onions 40g
Cheddar cheese (grated) 25g
Beaten egg as required
Teriyaki sauce:
Soy sauce 1 tbsp
Sugar 1/2 tbsp
Sake 1 tbsp

Method

1
Preheat the oven 220C.
2
Heat up a frying pan on medium heat and fry the chicken until brown then for a further 2 minutes (no oil).
3
Dab the excess oil from the pan with kitchen paper.
4
Add the teriyaki sauce ingredients into the pan and turn off the heat. Add the chopped spring onions and cook on residual heat. Mix with the chicken and allow to cool.
5
Cut the puff pastry to 4mm thick and 15cm diameter rounds x 2.
6
Put half of Step 4 and some grated cheese onto the pie and fold over. Seal the edges firmly with a fork. Repeat with the other pastry round.
7
Put a baking sheet on an oven tray and put the pasties on. Brush with beaten egg.
8
Bake in the oven for 15 minutes.

Tips & Note

●Don't fry the chicken in oil, it has its own, enough to fry in
●Mix all the teriyaki sauce ingredients separately in a bowl and dissolve the sugar before adding to the frying pan

Teriyaki Chicken Pasties

Use lots of spring onions to give this a lovely flavour.

Recipe By: Yukari Elliott (https://cookbuzz.com/kitchen/31)

Serves 2

Prep: 15 min

Cook: 15 min

Ingredients

Puff pastry:
4mm thick 15cm diameter rounds 2
Chicken thigh (chopped) 1 (130g)
Spring onions 40g
Cheddar cheese (grated) 25g
Beaten egg as required
Teriyaki sauce:
Soy sauce 1 tbsp
Sugar 1/2 tbsp
Sake 1 tbsp

Teriyaki Chicken Pasties

Recipe ID :1486 Posted on 21 DEC 2015

Serves 2

Prep 15min
Cook 15min
views 3,602
printed 96

saved 4

Use lots of spring onions to give this a lovely flavour.

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Ingredients

Print Ingredients Email Ingredients
2
1 (130g)
40g
25g
as required
1 tbsp
1/2 tbsp
1 tbsp

Method

Prep
15min
Cook
15min
1
Preheat the oven 220C.
2
Heat up a frying pan on medium heat and fry the chicken until brown then for a further 2 minutes (no oil).
3
Dab the excess oil from the pan with kitchen paper.
4
Add the teriyaki sauce ingredients into the pan and turn off the heat. Add the chopped spring onions and cook on residual heat. Mix with the chicken and allow to cool.
5
Cut the puff pastry to 4mm thick and 15cm diameter rounds x 2.
6
Put half of Step 4 and some grated cheese onto the pie and fold over. Seal the edges firmly with a fork. Repeat with the other pastry round.
7
Put a baking sheet on an oven tray and put the pasties on. Brush with beaten egg.
8
Bake in the oven for 15 minutes.

Tips & Note

●Don't fry the chicken in oil, it has its own, enough to fry in
●Mix all the teriyaki sauce ingredients separately in a bowl and dissolve the sugar before adding to the frying pan

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Yukari Elliott
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