The Naranga Newsletter

Home Economics 

with Ms Athiniotis

MINI CHICKEN PASTIES 

 

Our seniors learned how to make some easy and tasty finger food. You can use your favourite vegetables and herbs. We used the herb thyme because it works well with chicken. 

 

Ingredients:

1 tablespoon oil

350g chicken mince

½ cup frozen diced vegetables

1 teaspoon mixed herbs

Salt and lemon pepper for seasoning

4 sheets ready rolled puff pastry 

1 egg, beaten

 

 

What to do

Instructions:

  1. Preheat oven to 180C. Brush an oven tray with oil. 
  1. Heat oil in a frypan. Add chicken mince. Stir over medium heat for five minutes or until cooked. Remove from the heat.
  2. Stir in vegetables, herbs and seasoning. 
  3. Lay out pastry on a lightly floured surface. Cut into rounds with an 8 cm cutter. Place a level teaspoon of mixture onto each pastry round. Fold rounds in half, press edges together. Place pastries onto the prepared tray and brush lightly with beaten egg. Bake for 10 minutes or until lightly golden. 

CRUNCHY MUNCHY SLICE     

Our Upper Juniors learned how to make this easy slice using readily available store cupboard ingredients. This slice makes a good lunchbox treat, weekend or birthday table slice. The amount of sugar can be reduced by including some chopped dates or apricots if you prefer. 

Ingredients:                                                                           

1 cup Self Raising flour.                                          

1 cup cornflakes                                                             

1 cup brown sugar                                                           

1 cup coconut

150g butter – melted. 

 

Icing

1 cup icing sugar

1 tablespoon cocoa

1 tablespoon milk

Coconut or hundreds and thousands to decorate.                                                                                                                                                                

What to do: 

Instructions   

  1. Turn oven on to 180 C. Prepare slice tin.
  2. Mix all ingredients together.
  3. Press into a slice tin and bake in a moderate oven for 25 minutes.
  4. Ice while still hot and sprinkle with coconut or hundreds and thousands. 
  5. Cut into squares whilst still warm.