The Chicken Pasties Recipe is a complete and filling lunch in a pastry packet, these chicken pasties, a lighter alternative to the traditional beef pasties, go down particularly well with children.
1 quantity pasty dough
1 large egg, beaten, for glazing
For the filling:
1⁄2 cup cream cheese
6 scallions, sliced
2 tbsp chopped parsley
sea salt and freshly ground black pepper
2–3 chicken breasts, about 12oz (350g),
cut into 3⁄4in (2cm) chunks
1 potato, about 6oz (150g), in 1⁄2in (1cm) cubes
1 sweet potato, about 6oz (150g),
in 1⁄2in (1cm) cubes
1 Mix the cream cheese, onions, and parsley in a bowl, and season to taste with salt and pepper. Stir in the chicken, potato, and sweet potato.
2 Preheat the oven to 400°F (200°C). Divide the pastry into 4 pieces. Roll out each piece on a lightly floured surface and, using a small plate as a guide, cut into a 8in (20cm) round. Spoon a quarter of the filling into the center of each round. Brush the edges with water and bring together to seal, then crimp for a decorative finish.
3 Place the pasties on a baking sheet and brush with the reserved egg mixture. Make a slit in the tops and bake for 10 minutes, then reduce the heat to 350°F (180°C) and cook for 25–30 minutes, or until a thin knife comes out clean when inserted into the center. Remove from the oven and serve the pasties hot or cold.
The pasties will keep in the refrigerator for 2 days.
|Chicken Pasties Recipe|