Cornish Cowboy Pasties

The recipe comes from Jamie's America and made an enjoyable dinner for me and my hubby. Jamie Oliver got the idea for the recipe while chatting to Marcy Tatarka, a cook that he met in Wyoming. He says that people in that part of America are really into their pasties. It was really tasty and we loved it so much. Actually the filling on its own could make a lovely dinner without stuffing yourself with the butter that the pastry has.

What we need:

for the pastry:
250 gr butter
300 ml hot water
500 gr flour
1 tbsp salt
1 egg
a hanful of cornmeal

for the filling:
1 red onion
olive oil
4 skinless, boneless chicken thighs cut into chunks
1 carrot
½ butternut squash ( I actually used baby zuchini)
1 potato
fresh sage or thyme
nutmeg
salt and pepper
300 ml chicken stock
2 tbsp of Worcestershire sauce
1 tbsp flour

What we have to do:

1. Bring butter and water to boil, remove from the heat and mix in the flour and salt. Knead until you get soft ball. Then wrap into a cling film and put in a fridge for 30 min.
2. Get a large pan and add some olive oil, put chopped onion and fry until it is softened. Then add diced chicken and fry for 5 minutes until brown, then add the rest of vegetables. Fry another 5 minutes and add nutmeg, season wel with salt and pepper, then pour in the chicken stock and Worcestershire sauce. Stir in the flour and simmer for 15 minutes.
3. Then take out the pastry, dust the surface with flour. Divide the pastry dough into balls and roll out them and cut out round circles. It should make 8 circles. Add some filling and fold the circle and press the sides. Brush the pastries with beaten egg and sprinkle with some cornmeal.
4. Put some baking paper on baking trays, scatter some more cornmeal and place the pastries. Bake in a 180C oven for 30-35 minutes until they get golden brown. Serve with some vegetable salad. Enjoy!