Ingredients   

• 1                   chicken (about 3-4 lbs)
• 1                   tsp garlic paste
• 1                   tsp ginger paste
• 1                   medium onion
• 2                   sticks celery
• 1/2                tsp salt
• 1/2                tsp black pepper
• 1                   can sliced mushrooms
• 1                   can cream of mushroom soup
• 1                   pkg frozen  puff pastry (395 gms)
• 1                   egg

Instructions

1. Skin and cut the chicken in quarters, remove all the fat and rinse it in cold water.  In a medium sauce pan put 4 cups of water, garlic,  ginger,  1/2  tsp salt and the chicken and boil it for about half an hour.  Remove the chicken and let it cool.  Remove the bones and cube the chicken in small pieces.
2. Peel the onion and chop it finely, chop the celery finely.
3. In a medium saucepan melt the butter, sauté the onions and celery.  Drain the mushrooms and add this to the saucepan,  Add the mushroom soup.  Add the chicken, 1/4 cup of the chicken stock, 1/2 tsp salt, black pepper and mix it well.  Remove from the heat and cool it in the fridge.
4. Beat the egg with 2 tbsp water.
5. Roll out the pastry to 1/8” thickness,  with a 3” cookie cutter cut the rounds.  Reroll  the scrapes and do the same.  Use the reroll rounds  for the bottom of the pastry.  Put a teaspoon of filling in the centre of the round, brush the sides with egg wash and cover it with a round on top.  Press the sides with a fork.
6. Put the pastry on a cookie sheet, egg wash it and bake in a preheated 400 degree  oven for 30 minutes(it should be golden brown in colour)

 

 

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