We can’t eat sweets all day long (even if we maybe want to sometimes). Therefore, I have baked Swedish Chicken Falun sausage Pasties. I have filled the pasties with Ajvar and onion to give the pasty a bit more taste. My personal opinion is that when you use Ajvar in food, then it isn’t so important to use lots of other spices, because the Ajvar is tasty enough. 😀
What is Ajvar then? According to the website Answer.com (2012) is Ajvar : “[EYE-vahr] A popular cooked relish in Yugoslavia and Greece made from roasted sweet red peppers, eggplant, garlic, olive oil, salt, pepper and, sometimes, paprika. Ajvar can be served as an appetizer or side dish.”
I only use free-range eggs when I am baking due to that I can’t stand the fact to buy eggs from farmers which have placed lots of hens in small cages. I see it more as animal abuse and nothing we should support in the society.
Recipe (makes 35)
- 16.6 dl plain flour
- 250 gr butter
- 50 gr yeast
- 5 dl whole milk
- 3 tablespoons caster sugar
- 2 ½ teaspoons salt
- 600 gr Chicken Falun sausage
- 4 tablespoons Ajvar
- 3 teaspoons salt
- 1 yellow onion
- (25 gr butter for cooking)
- 1-2 eggs
Mix the yeast with the lukewarm milk.
Add the caster sugar and salt.
Cut the butter into smaller pieces and put them into the same bowl as the ingredients above.
Save 2 dl of flour for later and pour the rest of it into the bowl.
Work and kneed everything all together for about 10-15 minutes until you get a smooth and firm dough.
Cover the bowl with a tea towel and let the dough rise for about one hour.
Cut the onion and the chicken Falun sausage into small pieces.
Cook it with the salt on medium heat in a pot for about 5 minutes.
Then add the Ajvar and cook it for about 5- 10 more minutes more.
Let it rest meanwhile you are working with the dough again.
Preheat the oven to 200 degrees C.
Make 35 small balls of the dough.
Roll out each of them pretty thinly.
Add about 2 tablespoons of filling on one of the dough’s sides.
Fold the “empty” dough side over the filling so it looks like a crescent. Pinch it tightly with your fingers, and in the end, with help of a fork “pinch” it a bit more.
Place the pasties onto the parchment paper on a baking sheet and brush them with eggs.
Bake the pasties in the middle of the oven for 15-20 minutes.
Let them cool a bit before being served.
Happy Chicken Pasty Baking! 😀