Teriyaki Chicken Pasties

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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

Prep

15min

Cook

15min

Preheat the oven 220C.

Heat up a frying pan on medium heat and fry the chicken until brown then for a further 2 minutes (no oil).

Dab the excess oil from the pan with kitchen paper.

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.

Cut the puff pastry to 4mm thick and 15cm diameter rounds x 2.

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.

Put a baking sheet on an oven tray and put the pasties on. Brush with beaten egg.

Bake in the oven for 15 minutes.

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