"Easy Baking with Lindsey"

Show 180

128-C Church St. NW
Vienna, Virginia 22180
703-255-7147
www.purepasty.com

Head Chef Nicola Willis-Jones

BBQ Chicken Pasties

The Easy Rough Pasties
This pastry is a cross between puff pastry and short crust pastry. Pasties need some flakiness
in their crust to help make them melt in your mouth. Puff pastry would crumble
apart when picked up so this is where rough puff pastry works best.

Ingredients:
(Makes 8 Pasties)
1) 1 lb. strong (bread) flour
2)   6 oz. Spectrum (100% organic pressed palm oil) or shortening of your choice - chilled,
        grated using the large side on your grater, then refrigerated.
3)   4 oz. unsalted butter (or you can use all butter for a richer crust) - chilled, grated then
        frozen
4)   2 tsp. salt
5)   7-8 oz. (approx.) cold water with 1 tsp. lemon juice or white vinegar

Preparation:
Note...This recipe is for making the pastry by hand but you can just as easily make
     it in a mixer using a dough hook.
1)   Shortening and butter are frozen as this helps keep the pastry COLD.
2)   Sift the flour and salt into a bowl – this helps incorporate AIR.
3)   Lightly mix in the frozen grated shortening/butter.
4) Add enough water to make a pastry that is not wet and sticky; it should be just mixed.
       The amount of water depends on brand of flour, age of flour, gluten content and humidity.
       Add a little more flour if too sticky or a little more water if too dry.
5)   The pastry should not be ‘wet’ but may be a bit crumbly and may still look messy at this
        stage.
6)   Wrap in cling wrap and place in fridge (or a cool place) for half an hour.
7)   Place on a lightly floured surface and roll to about 12” x 6” rectangle. Pick the bottom
       edge up and fold a third of the way. Bring the top edge down over that and seal in any
       air that you may have trapped. Turn 90⁰, cover with cling rap and rest 30 minutes in a
       cool place (or fridge).
8) Roll again and repeat folding
9) With each fold the fat should be more incorporated into the pastry but it does not matter
       if it does not all get rolled in, as long as there are no big pieces poking out.
10) The pastry should be about 9” x 4” after folding and rolling a little.
11) The pastry is now ready to use after it is rested again, for at least an hour.

Notes:
1)   AIR is required to help make the pastry nice and light.
2)   COLD is required so the shortening/butter does not get too warm too soon and release
       its moisture. This will make the dough too slack. The moisture needs to be released in
       the oven so that it turns into steam and along with the trapped air makes layers in the
       pastry.
3)   BREAD FLOUR is required because of its higher gluten content which gives the pastry
       the ability to stretch.
4)   RESTING is required to relax the gluten after it has been worked. Imagine it is a muscle
       that has worked hard – it contracts and becomes tight, but after a while resting it
       becomes relaxed. If you use the pastry too soon you can see it contracting, so be patient.

Preparing the Pasties:
1)   Roll the pastry so it is big enough to cut 6 x 6 inch circles (us a side plate, or saucer to
       cut around).
2)   Roll the excess to cut 2 more. It should not be too thin, roll circle a little to form an oval.
3)   Rest half an hour in the fridge before making into pasties.
4)   Place ½ cup of filling in the center, bring both sides of pastry around to and join the edges.
5)   Use a little water to help stick together if needed. Press the edges to make a ‘frill’ and
       then crimp.

The BBQ Chicken Pasty Filling

Ingredients:
(Makes Eight 1/2 cups)
1) 1 lb. chicken thigh fillets
2)   1 ½ tbs. BBQ rub of choice
3)   BBQ sauce of choice
4)   8 oz. sweet potato peeled and diced (½ inch cubes)
5)   8 oz. sliced zucchini, cut in half then quarter and slice thinly
6)   8 oz. red pepper, cut into ½ inch squares
7)   4 oz. frozen corn kernels
8)   ½ of a 20 oz. can pineapple chunks – well drained and rough chopped

Preparation:
1)   Set oven to 350 degrees F.
2)   Season chicken with BBQ rub.
3)   Bake covered with foil for 20 minutes.
4)   Uncover and brush on approximately 2 tablespoons of BBQ sauce.
5)   Bake a further 10 minutes uncovered until sauce has set. Cool.
6)   Bake sweet potato in a little oil, or spray, covered with foil for 30 minutes.
7)   Uncover, stir and bake for another 10 minutes approximately until cooked and not too
       brown.
8)   Mix pepper, zucchini and corn together on baking tray.
9)   Bake for about 15 minutes to help dry out a little. Use a little oil or spray.
10) Cut cooked chicken thighs in half longways and then slice thinly.
11) When all ingredients have cooled, mix together including the pineapple.
12) Add extra BBQ sauce as needed, approximately 1/3 cup.
13) Don’t make it too wet.

An Award for the best
Pasty in a competition

Good Eating!!!