← Back to Search Results
baking
Chicken Pasties

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%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

fresh-from-the-market Fresh from the Market
by Laurent Tourondel
raos-cookbook Rao's Cookbook
by Frank Pellegrino
american-masala American Masala
by Suvir Saran
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
mexican-everyday Mexican Everyday
by Rick Bayless
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
amor-y-tacos Amor Y Tacos
by Deborah Schneider
daves-dinners-a-fresh-approach-to-home-cooked-meals Dave's Dinners: A Fresh App...
by Dave Lieberman
good-to-the-grain Good to the Grain
by Kim Boyce
big-fat-cookies Big Fat Cookies
by Elinor Klivans
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
new-american-table New American Table
by Marcus Samuelsson
cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?