Lisa’s Quick and Easy Chicken & Mushroom Pasties
Everyone loves a pasty, but they can be pretty calorific and time consuming to cook. These chicken and mushroom snacks look and taste great and they’re quick and easy using our Wild Mushroom Cup soup as a cheat’s sauce. Great for a tasty lunch or after work/school snack (thanks to one of our customers for the recipe!).
Preheat the oven to 200C/180Cfan. Spray a baking tray with cooking spray or line with parchment.
In a small saucepan fry the bacon until just beginning to brown, add the mushrooms and cook for a couple of minutes then stir through the chicken.
Make up the cup soup according to the packet instructions. Pour as much soup as needed into the saucepan to coat the chicken and mushroom and make a nice thick sauce. Cook for a minute to combine the flavours. Season well with black pepper.
Place the tortilla wraps on a board and spoon some of chicken and mushroom mix into the centre of each one (the amount needed will depend on the size of your tortilla). Fold the wrap in half to encase the filling and press down around the edge. Use a fork to crimp and seal the edges of the tortilla – if it doesn’t stick you can brush a little water or egg around the edge before crimping. Place the pasties on a baking tray and brush the top of each with egg wash. Bake for 10 minutes or until golden (enjoy any remaining cup soup while you wait!).
- 4-6 soft tortilla wraps
- 2 slices of unsmoked bacon, chopped
- 100g cooked chicken or turkey, chopped or shredded
- 6-8 button mushrooms, chopped
- 1 x packet of Ainsley Harriott Wild Mushroom Cup Soup
- freshly ground black pepper
- 1 egg, beaten