A complete and filling lunch in a pastry packet.
Preparation Time30 min
Preparation Time - Text30 mins, plus chilling
Cooking Time35 min
Cooking Time - Text35
Total Timeunder 2 hours
Make Ahead RecipeYes
OccasionFamily Get-together, game day
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturecheesy, savory
Type of Dishsavory/pot pie
- 2 1/3 cups all purpose flour
- 12 tbsp cold butter, diced
- 2 large eggs
- 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
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.
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.
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.
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.
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.
2008 Dorling Kindersley