For the Puff Pastry Dough

• 11/2 cups plus 1/3 cup flour, chilled plus extra for rolling out dough
• 4 ounces / 1/2 cup margarine or butter, frozen cut in big chunks
• 4 ounces / 1/2 cup shortening, frozen cut in big chunks
• 1/8 teaspoon salt
• 1/2 cup very cold water

For the minced chicken filling

• 1 medium onion, minced
• 3 cloves garlic, minced
• 1 pound minced chicken (any meat of choice can be used), seasoned
• 1 tablespoon oil
• salt to taste
• a few drops of Worcestershire sauce

Instructions

For puff pastry dough

• preheat oven to 400 degrees f
• mix salt into very cold water and set aside. in a large bowl, add flour and fats and using finger tips, coat fats in flour. slowly add in water and mix in quickly , careful not to add too much water at a time.
• once the dough has reached a crumbly texture, place unto a floured counter top and form into a dough ball. next wrap in plastic wrap and place in refrigerator to rest for 15 minutes (helps to develop the gluten in the flour)
• once rested, place unto floured counter again and roll into a rectangular shape, making 3-4 folds. next wrap into plastic wrap and set aside in refrigerator to rest if using the same day. (this dough can be kept in freezer for months until ready for use)

For minced chicken filling

• in a sauce pan on medium heat, add oil. allow to heat up, next add in onion and garlic. sautee for a couple minutes. add in seasoned minced chicken(can be add straight from the wrapper and add in seasons after adding to the pot) and mixed into sauteed seasoning. add worchestershire sauce and mix well. allow to sautee for about 5-6 minutes until cooked.
• remove from heat and allow to cool before using

Assembling the pattie/ minced chicken pastry

• remove dough from refrigerator and roll out (not too thin or too thick, i eyed balled it) cut into desired shapes and sizes.
• using a teaspoon add in a bit of the filling(do not add to much or this can cause an overspill). add a little water around the edge and add another piece of the dough on top and merge them together. using a fork, crimp the edges together and pierce the top of the pastry
• place in baking sheet lined with parchment paper and place in freezer to for about 15 to 20 minutes. then remove, brush the top of the dough with egg wash and place in preheated oven
• bake for about 30-35 minutes (can be more or less time depending on the oven used) until nice and golden brown
• remove from oven allow to cool and serve
• enjoy!

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