Recipe originally by Bellesy from the Thermomix ForumAdapted from a recipe at taste.com.au
* 1 onion, quartered
* 1 carrot, roughly chopped
* 60g butter
* 1 tsp curry powder
* 190g mushrooms, chopped
* 1 tbs plain flour
* 1 1/2 cups stock
* 270g canned corn kernels, drained
* 2 cups shredded BBQ chicken, about 290g
* 6 sheets puff pastry
* Milk or egg yolk, to brush pastry
Chop onion and carrot for 5 seconds, sp 5-6.
Add butter and curry powder and saute for 3 mins at 100 degrees, speed 1. Scrape down any mixture that hasn’t been cooked as much as the rest and give it another 2 mins at 100 degrees, speed 1.
Add mushrooms, cook 2 mins, 100 degrees, + speed soft
Add flour, stir on + sp 1 until combined (approx 10 secs, but watch through the lid and see)
Add drained corn kernels and stock. Cook 100 degrees, +sp 1 until thickens. I gave it 10 mins, but check at this point and give it a bit longer if there is too much fluid. You can also add in an additional 1/2 tablespoon of flour at this point to help thicken it if need be.
Add shredded chicken, stir on until combined (approx 1 min on speed 1 , plus 30 seconds on speed 2 ).
Set aside to cool and take the pastry sheets out of the freezer to thaw.
Cut each pastry sheet into 4 squares. Add about 2 tablespoons of the mixture to the centre of a piece of pastry. Fold over a corner diagonally to enclose the filling and form a triangle. Use a fork to seal the edges, then brush with milk or egg yolk.
Repeat with remaining pastry and mixture. Place on a lined baking tray and bake at around 200 degrees for 20-25 minutes or until golden.
I usually prepare a set of about 6 pasties, pop them in the oven, then prepare the rest. I freeze the remaining uncooked pasties in lots of 6 with greaseproof paper between each one to stop them sticking to each other. Then I just defrost and bake them as I need them.
You could also freeze any mixture you didn’t need in icecube trays and take out 2 cubes per pastie needed, defrost that, wrap in pastry and bake as required.
Or you could just serve this on rice. If you did that, you probably wouldn’t need to worry about it thickening quite as much, as it would mean more sauce to soak into the rice.