1 tbl spn olive oil
1 onion, finely sliced and diced
1/2 red capsicum, finely sliced and diced
3-4 slices prosciutto, diced
1 clove garlic, crushed
1/2 tsp dried mixed italian herbs
1 med-large mushroom, sliced and diced
400 gram chicken breast or tenderloins
1 cup ricotta cheese
2 tbl spn parsley, fresh and roughly chopped
4 sheets puff pastry
1 egg, beaten
- pre heat oven to 190C
- saute onion, capsicum, prosciutto, garlic and dried herbs in olive oil untill onion has softened
- add the chicken a cook stirring to brown all over
- add mushroom and cook stirring for a minute or two
- transfer meat mixture to a mixing bowl
- add ricotta cheese, mix through throughly
- add parsley and season to taste with salt and pepper, set aside
- place puff pastry sheets on flay surface, using a mixing bowl upside down, cut out circles
- spoon meat filling onto pastry, brush edges with an egg wash
- pinch top and bottom edges together and fold back in towards filling, to ensure a good seal
- prick pasties with a fork across the top 3 - 4 times
- brush with egg wash
- place on baking tray, bake in oven for 20 minutes or until pastry is a nice golden colour
- serve with steamed baby carrots and asparagus and roasted sweet potato
