It's a long time since we had Southern Style Chicken. Clearly in the tent a deep fat fryer wasn't an option. In the hostel we weren't allowed to use one and I killed our old one by accident but that's another story!
OK this is clearly a fusion job! Our first attempt was an on-line Gluten Free recipe which simply didn’t work. We both had a pop at it and both failed. Sometimes recipes just don’t work.
So this was a real fusion dish made from various leftovers!
Ingredients:-
Left over filling from the Nasi Goreing Recipe
Left over filling from the Rellenong Pusit Recipe
2 Tsp of mild Curry Powder
1 Tsp of Chinese 5 Spice
2 Eggs, beaten
1 Tsp of Turmeric
2 rolls of Just Roll Gluten Free Puff Pastry ( Yes I actually bought Pastry! )
Method:-
(1) Mix the leftover filling with the Curry Powder and Chinese 5 Spice in a bowl.
(2) Mix the beaten Eggs and Turmeric in a dish.
(3) Pre-heat the over to 180c.
(4) Use an inverted bowl to cut circles out of the pastry.
(5) Add filling so they will be well packed, but you will be able to close the edges.
(6) Crimp the pastry to seal the fillings in.
(7) Brush with the Egg wash to add colour during cooking.
(8) Place in the oven for 45 minutes.
(9) Remove and place on a rack to cool.
(10) Freeze if required.
I work with a Vegetarian and a Vegan neither of who will appreciate these. But Clay, Jason, Dillan and I will….. We got 10 ‘Pasties’ on of left-overs and pastry. So the total cost including the Eggs etc. is about 22p each!
