Chicken and Sweet Potato Pasties with Outback Tomato Chutney
Serves 4
2 tablespoon olive oil
1 brown onion, finely chopped
600 g chicken mince
300g golden sweet potato, peeled and diced and part -cooked to just barely tender
1 large green capsicum, deseeded and diced
1 large red capsicum, deseeded and finely diced
½ jar Outback Spirit Outback Tomato Chutney
Cracked black pepper and Wild Herb Salt to taste
½ cup sharp vintage cheddar, finely grated
A little fresh (or dried) thyme
4 sheets frozen puff pastry (Careme brandis recommended)
Egg wash (1 egg mixed with 1 tablespoon milk)
Outback Tomato Chutney for serving
Heat the oil in a non-stick pan on a medium heat. Add the onion and cook until tender. Increase the heat to high and add the mince, stirring until brown. Add the sweet potato and diced capsicum and stir and cook for a further 10 minutes.
Add the Outback Tomato Chutney and season with Wild herb Salt and cracked black pepper. Remove from heat and fold the grated cheese through the mix.
Let the mix cool to ambient temperature.
Preheat oven to 180C.
Line a baking tray with non-stick baking paper.
Defrost the puff pastry. Cut a round approximately 18cm diameter from each sheet of pastry. Place approximately a ¼ cup of the mince mix into just off- centre of each round.
Using a pastry brush lightly “paint” the edges of the pastry with the egg wash. Fold the side of the pastry over to join the base. Pinch the together to seal and brush to top of the pastry with the egg wash and sprinkle with sesame seeds before placing on the baking tray. Continue until all four pasties are made.
Place in the oven and cook for 25 minutes or until pastry is puffed and golden and cooked on the bottom.
Serve with generous dollops of Outback Tomato Chutney