Well I have to say it made quite a sturdy pastry that needed a lot of elbow grease to roll out, ideal for Cornish Pasties. I dare say should you chance upon a hungry Cornish tin miner and lobbed one of said pasties at his noggin, it would probably knock him out! However, the pastry was tasty, flaky, a little spongy but not bad all the same.
For the filling I chopped up and onion and a couple of rashers of back bacon. Cooked them off and added some mushrooms and a small tin of sweetcorn. Then added the cooked chicken to warm it through. Sprinkled a good tsp of cornflour into the mix to thicken for a couple of minutes. Added salt and pepper, a splosh of wine (that's I all I could spare), a quarter tsp of turmeric (optional), some thyme and a good splosh of cream and let it bubble through for a couple of minutes.
As you can see the pastry has shrunk away from the sides. This might be due to the high fat content or maybe because I didn't let the pastry come to room temperature after taking it out of the fridge but very nice they were all the same.
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