Mexican Cornish Pasties and Mole (Sauce)

Name: Mexican Cornish Pasties and Mole (Sauce)
Ingredients: 250g cold butter, diced; 6-7 tbsp ice cold water; 500g plain flour; 1 egg, beaten (for egg wash); 1 tbsp olive oil; 5 boneless, skinless chicken thighs; 1 brown onion, sliced; 3 garlic cloves, minced; 400g fresh tomatoes, blanched and peeled; 2 tbsp chipotle pepper paste; 2 tbsp parsley, roughly chopped; 6 mixed dried chilli peppers (chipotle, guajillo, ancho); 300ml chicken stock; 2 sliced white bread; 4 tomatoes, halved and charred; 1 onion, sliced; 1/2 head of garlic; 2 tbsp cumin; 1 tbsp mexican oregano; 1 tsp ground all spice; 4 cloves; 1 cinnamon stick; 40g dark (80%) chocolate; salt and sugar, to taste; 1 potato, peeled and diced; 4 handfuls basmati rice, washed; handful of grated mozzarella

dev.twistedfood.co.uk

Cornish Pasties are loved by the English and Mexicans, so we're making them as they do in Mineral Del Monte, with spicy chicken and Mole!

View full recipe on dev.twistedfood.co.uk

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