Chicken And Vegetable Pasty Roll

• 2 cups cooked barbecued chicken, shredded
• 1 cup tasty cheese, grated
• 1 egg, beaten
• 2 tablespoons fresh chives, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic salt
• fresh ground pepper, to taste
• 1 (420 g) can mixed vegetables, drained or (420 g) the equivalent quantity of leftover vegetables
• 2 sheets shortcrust pastry
• 2 tablespoons milk

1. In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
2. Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
3. Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
4. Place the pastie log onto a greased baking tray, with the seal side down.
5. Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
6. Serve hot or cold.
7. Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.

chicken, tasty cheese, egg, fresh chives, thyme, oregano, garlic salt, fresh ground pepper, mixed vegetables, shortcrust pastry, milk

Taken from www.food.com/recipe/chicken-and-vegetable-pasty-roll-168176 (may not work)