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Chicken Pasties Recipe-1332

Photo by: Joseph De Leo
Comments: 0
 

Recipe

A complete and filling lunch in a pastry packet.

Yield: 4 servings
Prep time: 30 Mins, Plus Chilling
Cooking time: 35 Mins

Ingredients

For the dough:

  • 2 1/3 cups all purpose flour
  • 12 tbsp cold butter, diced
  • 2 large eggs

For the filling:

  • ½ cup cream cheese
  • 4 scallions, thinly sliced
  • 2 tbsp chopped parsley
  • Salt and freshly ground black pepper
  • 12 oz (350g) boneless and skinless chicken breast, cut into ¾ in (2cm) dice
  • 1 red skinned potato, peeled and cut into ½ in (1cm) dice
  • 1 small sweet potato, peeled and cut into ½ in (1cm) dice

Directions

1. To make the dough, sift the flour into a bowl, then rub in the butter until the mixture resembles fine bread crumbs. Beat the eggs and 3 tbsp of cold water together. Set aside 1 tbsp of the mixture for glazing, and pour the rest over the dry ingredients, and mix to a dough. Wrap in plastic wrap and refrigerate for 20 minutes.

2. Meanwhile, mix the cream cheese, scallions, and parsley in a bowl, and season to taste with salt and pepper. Stir in the chicken, potato, and sweet potato.

3. Preheat the oven to 400°F (200°C). Divide the dough into 4 pieces. Roll out each piece on a lightly floured surface. Using a small plate as a guide, cut into an 8in (20cm) round about 1/8 in (3mm) thick.

4. Spoon a quarter of the filling into the center of each round. Brush the edges with water and bring together to seal, then crimp. Transfer the pasties to a baking sheet.

5. 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.

6. Remove from the oven and serve the pasties hot or cold.


© 2008 Dorling Kindersley

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

873kcal (44%)
95mg (9%)
17mg (29%)
629mcg RAE (21%)
844mg
68mg
33g
3g
4g
72g
285mg (95%)
546mg (23%)
29g (144%)
50g (77%)
5mg (29%)
 

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