Sunday, December 6, 2009

Chicken Pasties

I have found these to be one of my most favorite English foods. I don't think you can go wrong with chicken, potatoes and veggies all wrapped up in a tasty pastry. I like to use puff pastry which is light and flakey, but they are also made with shortcrust pastry which is a little more crumbly. Pasties are often associated with the English town of Cornwall with the traditional Cornish pastie which is made with beef, but I really like the chicken version.


1 cup chicken, cooked and diced
1 cup potato, diced
1 cup swede (rutabaga), diced
1 carrot, diced
1/2 cup onion, finely chopped
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
2 Tbsp water
shredded cheddar cheese (opt)
Ready made puff pastry sheets
1 egg, well beaten
1 tsp water

Makes 4-6 pasties


Mix together chicken, vegetables, salt, pepper, garlic and 2 Tbsp water. Cut puff pastry sheet in half and set opened up on lightly greased baking sheet. Add 1/2 to 3/4 cup of chicken mixture to the puff pastry piece.

(Adding a bit of shredded cheddar cheese on top with a sprinkle of seasoning salt is how my husband likes them)

Using fingers; press the edges together fluting the edges. Combine the egg and 1 tsp water to make an egg wash that you lightly brush on top of each pastie.

Bake at 350F / 180F for 25 minutes or until pastry is golden brown.

No comments:

Post a Comment