Hi all, Danny here again. I have a belief that you can make anything awesome by:
a)Wrapping it in pastry, or
b)Covering it in barbecue sauce, or
c)Adding a little alcohol (maybe, haha)
So, I decided to try putting this together. Aside from the ingredients I’d decided on and bought earlier that day, I pretty much made this up as I went along, hoping for the best! Oh and I should point out that I couldn’t think of a snappier name for this.
Note: At the time of cooking this, I didn’t realise I’d end up blogging it, so haven’t got as many photo’s as I’d like.
300g cooked chicken (approx)
1 500g pack of pastry
A selection of fresh vegetables (I opted for a 170g babycorn, broccoli and mangetout selection pack, but you can use whatever you prefer), washed before use
A bottle of regular barbecue sauce
Jack Daniel’s Whisky
First, half the pastry and roll out one half – it doesn’t have to be overly neat, but just be the right size and shape to accomodate the filling to come, so roll to fill almost the length of the baking tray, remembering to grease the tray first.
Next, chop up the chicken pieces. Then do the same to the vegetables, and mix together.
Take one empty bowl, and add a dash or two of Jack Daniel’s to it. Then, add in the barbecue sauce and mix in – again, you can adjust the measurements to your own tastes, but I used roughly two thirds of the sauce bottle. When you are satisfied with the sauce mix, pour this over the meat and veg. I added the sauce a little at a time, mixing then adding more until everything was covered.
Add this mix to the rolled-out pastry and arrange to fit, then roll out the other half of the pastry and cover, making sure to seal the pastry to prevent leakage.
After a quick milk wash, it’s ready to go into the oven, gas mark 7, for roughly 20 minutes.
End result – very nice indeed! I intend to make it again. I’m glad the experiment worked.
Good luck if you decide to make this too!