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Tarragon, Chicken & Ham Pasties (Donna Hay)


Donna Hay's Tarragon, Chicken & Ham Pasties

It's time for IHCC's monthly Mystery Box Madness Challenge again! Time flies!

Modus operandi is the same: we can choose a dish from one of IHCC's twelve chefs. This time round, the chosen dish must contain at least three of these mystery ingredients: scallops, tarragon, sour cream, walnuts, capers, asparagus, white beans, Gruyere, yeast, and rice.

Tough! Tough! Tough! I tried a few combinations and couldn't seem to get a recipe that wouldn't challenge my culinary skills. LOL. Initially, I wanted to make an asparagus risotto, but apart from asparagus and rice, I couldn't seem to find the third ingredient, whatever it was.

In the end, God is good. I stumbled upon Donna's Hay's Tarragon, Chicken & Ham Pasties with these three mystery ingredients: tarragon, sour cream, Gruyere.
 
*be right back, doing cartwheels*

So..... tada!!!

Yummy, freshly baked pasties!

Recipe adapted from Donna Hay's website.

Ingredients:
(Makes 8)

1 cup shredded cooked chicken
1/2 cup thinly sliced ham
1 cup grated Gruyere*
1/2 cup sour cream
1/4 cup tarragon leaves**
2 sheets store-bought shortcrust pastry, thawed
1 egg, lightly beaten


*Gruyere is VERY expensive in Malaysia. A 200g block of Gruyere costs RM49++, equivalent to USD13. Okay, it doesn't sound that bad in USD, but it's gourmet standard to me. Haha.

**I find that tarragon is an acquired taste. O_O


How to:

1. Preheat oven to 200°C. Line a baking tray with non-stick baking paper.

2. Place chicken, ham, Gruyere, sour cream, and tarragon leaves in a bowl and mix well to combine.

3. Cut each pastry sheet into 4 squares. Place 1/4 cup of the mixture into the center of each square and brush the edges with egg. Gather the corners into the center and press together to seal the edges.

4. Place pasties on prepared baking tray and brush with egg. Bake for 20-25 minutes or until golden.

Baked until golden!

Ready to be "pried" open!

Packed with ham and chicken...

...and hidden tarragon.



I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, Mystery Box Madness: April 2015!


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Previous Mystery Box Madness recipes:

March 2015: Boeuf Bourguignon (Mark Bittman)

February 2015: Round and Round Pasta (Giada De Laurentiis)

January 2015: Blueberry Buttermilk Cake (Tessa Kiros)

December 2014: Curried Lentil Soup with Potatoes (Mark Bittman) 

November 2014: Date, Apricot, Chia Seeds Tea Bread (adapted from Diana Henry)


Photobucket

This post is also linked to the event, Little Thumbs Up (April 2015 Event: Chicken) organized by Zoe (Bake for Happy Kids), Doreen (My Little Favourite DIY) and hosted by Diana (Domestic Goddess Wannabe).

18 comments

  1. Hi Joyce,

    This combination in pasties sounds wonderful. Gruyere cheese is also expensive in Australia but never $49! :p

    Zoe

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  2. Hi Joyce,
    Gruyere cheese is also expensive in Singapore !
    Yummy-licious ! these pastries are so inviting. Wish to have 1 for my tea break now ... you have a great weekend ya !

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  3. This looks so delicious! Love the combination of gruyere, chicken and tarragon. Hoping to find some gruyere and tarragon in the local market this weekend!

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  4. Wow! This looks absolutely delicious Joyce! :)

    Your cooking/baking stills are awesome, I don't think I can make this. At least not yet.

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    Replies
    1. Lol, I used ready-made puff pastry. It's easy. :D

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  5. Hi Joyce,
    Haha! This was the first recipe which I bookmarked to make for this month's MBM! But then I could not find gruyere and know that it will be very expensive, but did not know that it is THAT expensive! LOL!
    Looks delicious, and perfect for a snack anytime of the day!

    ReplyDelete
    Replies
    1. Yeah, the gruyere burnt a hole in my pocket. Hahaha.

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  6. These pasties look crispy, flaky, and incredible! I wanna sneak one and run away with it:)

    Gruyere is one of my favorite cheese but it is high here as well. I was able to find some on sale for $5usd and I've been lucky enough to make 3 recipes with it. Tarragon is in fact an acquired taste. I didn't care for it years ago, but I did like it with the scallops this week.

    Great use of the ingredients! I'd say you definitely challenged yourself:)

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    Replies
    1. Thanks Kim! Saw your scallops dish. Oh my! The look so decadent and delicious!!!

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  7. Yum! Love how flay the pastry is. I always try to buy just small cuts of Gruyere, it is an expensive cheese (although not as expensive as it is there--yikes!) . I have become a big fan of tarragon over the last few years but if you don't watch the amount, it can be overpowering.

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    Replies
    1. I see. Thanks for the tips about tarragon, Deb! :)

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  8. This looks absolutely delicious and glad we met through the Mystery Box Madness: April 2015! via IHCC too! Cheers! Joanne

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