Savory Chicken and Vegetable Pasties

why make this recipe

Chicken and Vegetable Pasties are an excellent choice for a hearty meal that is both comforting and satisfying. They are perfect for lunch or dinner and can be a great way to use up leftover chicken and vegetables. Pasties are portable, making them ideal for picnics or lunch on the go. Plus, the flaky crust combined with a flavorful filling is a treat for everyone.

how to make Chicken and Vegetable Pasties

Ingredients:

• 3 ⅔ cup (18.35 ounces) all-purpose flour
• ¼ teaspoon salt
• 1 cup (2 sticks) salted butter
• 1 ⅓ cup ice water (see note)
• ¾ cup finely diced onions (about 1 small)
• 1 cup diced turnips (about 1 medium)
• 1 cup diced carrots (about 2 medium)
• 2 cups diced potatoes (about 2 medium potatoes, washed and peeled)
• ½ cup all-purpose flour
• 1 teaspoon chicken bouillon (see note)
• 1 ¾ teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup grated cheddar cheese (optional)
• ¼ cup butter (melted and cooled)
• 1 pound boneless, skinless chicken (trimmed of fat and chopped into 3/4-inch pieces, see note)
• ¼ cup evaporated milk (optional, for brushing on top of pasties)

Directions:

1. For Pasty Crust:

   • In a large bowl, mix 3 ⅔ cups of flour with ¼ teaspoon salt.
   • Cut in 1 cup of salted butter until mixture looks like coarse crumbs.
   • Gradually add 1 ⅓ cups of ice water to form a dough.
   • Divide the dough into two balls, wrap in plastic, and chill for at least 1 hour.

2. For Chicken and Vegetable Filling:

   • In a large pan, melt ¼ cup of butter over medium heat.
   • Add ¾ cup finely diced onions and cook until soft.
   • Stir in 1 cup diced turnips, 1 cup diced carrots, and 2 cups diced potatoes. Cook for 5-7 minutes.
   • Add 1 pound of chicken pieces, ½ cup flour, 1 teaspoon chicken bouillon, 1 ¾ teaspoon salt, and 1 teaspoon ground black pepper. Mix well and cook until chicken is no longer pink.
   • Stir in 1 cup grated cheddar cheese, if using. Allow the filling to cool.

3. Assembling and Baking:

   • Preheat your oven to 400°F (200°C).
   • Roll out one dough ball on a floured surface to about 1/8 inch thick.
   • Cut circles of dough about 6 inches in diameter.
   • Place about ¼ cup filling on one half of each circle, leaving space at the edge.
   • Fold the dough over to create a pocket and press edges to seal, using water if necessary.
   • Brush tops with evaporated milk if desired.
   • Place on a baking sheet and bake for 25-30 minutes or until golden brown.

how to serve Chicken and Vegetable Pasties

Serve Chicken and Vegetable Pasties warm, right out of the oven, or let them cool slightly to enjoy later. They pair well with a side salad or some dipping sauce like ketchup or hot sauce.

how to store Chicken and Vegetable Pasties

Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also freeze the pasties before baking. Just wrap them tightly in plastic wrap and store in a freezer bag for up to 2 months. To bake from frozen, add extra time to the cooking process.

tips to make Chicken and Vegetable Pasties

• Make sure to chill the dough well before rolling it out; this helps create a flaky crust.
• Customize the filling by adding other vegetables you enjoy, like peas or corn.
• Brush the tops with beaten egg for a golden finish instead of evaporated milk.

variation

You can swap out chicken for beef or use a mix of different vegetables based on your preference or what’s in season. Adding herbs like thyme or rosemary can give an extra flavor boost to the filling.

FAQs

1. Can I use store-bought pastry instead of making my own?

   • Yes, you can use store-bought pastry if you want to save time. Just follow the instructions for rolling and filling.

2. Is it necessary to use cheese in the filling?

   • Cheese is optional; you can skip it if you prefer a lighter filling or have dietary restrictions.

3. Can I make these pasties ahead of time?

   • Absolutely! You can prepare them a day in advance and store them in the refrigerator. Just bake them before serving.

Chicken and Vegetable Pasties

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• Author: ikramnihad
• Total Time: 90 minutes
• Yield: 4 servings 1x
• Diet: Omnivore

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Description

Hearty Chicken and Vegetable Pasties featuring a flaky crust and savory filling, perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

• 3 ⅔ cup all-purpose flour
• ¼ teaspoon salt
• 1 cup salted butter
• 1 ⅓ cup ice water
• ¾ cup finely diced onions
• 1 cup diced turnips
• 1 cup diced carrots
• 2 cups diced potatoes
• ½ cup all-purpose flour
• 1 teaspoon chicken bouillon
• 1 ¾ teaspoon salt
• 1 teaspoon ground black pepper
• 1 cup grated cheddar cheese (optional)
• ¼ cup butter (melted and cooled)
• 1 pound boneless, skinless chicken (chopped)
• ¼ cup evaporated milk (optional, for brushing on top)

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Instructions

1. In a large bowl, mix 3 ⅔ cups of flour with ¼ teaspoon salt.
2. Cut in 1 cup of salted butter until mixture looks like coarse crumbs.
3. Gradually add 1 ⅓ cups of ice water to form a dough.
4. Divide the dough into two balls, wrap in plastic, and chill for at least 1 hour.
5. In a large pan, melt ¼ cup of butter over medium heat.
6. Add ¾ cup finely diced onions and cook until soft.
7. Stir in 1 cup diced turnips, 1 cup diced carrots, and 2 cups diced potatoes. Cook for 5-7 minutes.
8. Add 1 pound of chicken pieces, ½ cup flour, 1 teaspoon chicken bouillon, 1 ¾ teaspoon salt, and 1 teaspoon ground black pepper. Mix well and cook until chicken is no longer pink.
9. Stir in 1 cup grated cheddar cheese, if using. Allow the filling to cool.
10. Preheat your oven to 400°F (200°C).
11. Roll out one dough ball on a floured surface to about 1/8 inch thick.
12. Cut circles of dough about 6 inches in diameter.
13. Place about ¼ cup filling on one half of each circle, leaving space at the edge.
14. Fold the dough over to create a pocket and press edges to seal.
15. Brush tops with evaporated milk if desired.
16. Place on a baking sheet and bake for 25-30 minutes or until golden brown.

Notes

Make sure to chill the dough well for a flaky crust. Customize the filling with your favorite vegetables.

• Prep Time: 60 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Baking
• Cuisine: British

Nutrition

• Serving Size: 1 pasty
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 24g
• Saturated Fat: 11g
• Unsaturated Fat: 10g
• Trans Fat: 1g
• Carbohydrates: 36g
• Fiber: 4g
• Protein: 15g
• Cholesterol: 45mg

Keywords: pasties, chicken, vegetables, baked, comfort food, picnic, savory