Chicken And Vegetable Pasty Roll Food

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CHICKEN & ROOT VEGETABLE PASTIES



Chicken & Root Vegetable Pasties image

Provided by Lisa Lin

Categories     dinner     lunch

Time 1h35m

Number Of Ingredients 15

3 1/2 (500g) cups all-purpose flour
1 cup (250g) cold butter (2 sticks)
7/8 cup (200ml) water
pinch of salt
12 ounces (350g) cooked chicken breast, cubed
3 shallots (diced)
1 large yukon potato (peeled and diced)
2 carrots (peeled and diced)
1 parsnip (peeled and diced)
1 stalk of celery (thinly sliced)
1 teaspoon ground nutmeg
generous pinch of salt
black pepper
a few sprigs of fresh rosemary and thyme
1 large egg (whisked)

Steps:

  • Preheat oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
  • Pour the flour into a large bowl and add a pinch of salt. Cut the butter into slices, and put it into the bowl. Using your hands, rub the butter together with the flour until the floured butter is in the shape of small peas. Add the water, and mix the batter up until the dough is just moistened. Don't overwork the dough. You'll get a crumbly dough. If the dough looks a bit dry, add 2 more tablespoons of water. Pat the dough into a ball shape.
  • Prepare the filling by mixing the chicken, shallot, carrots, parsnips, and celery together. Make sure that the diced vegetables are cut pretty small, roughly 1/4-inch cubes. Take the rosemary and thyme and remove the leaves from the stem. Give it a couple rough chops. Mix the nutmeg, salt, rosemary, thyme, and pepper with the chicken and vegetables.
  • Divide the dough into 6 pieces. On a well-floured surface, use a floured rolling pin to roll out the dough to an 8 1/2 inch circle. As you are rolling out the dough, make sure to turn it frequently to prevent the dough from being stuck to the surface. You can prepare all the dough at once, or work one pasty at a time. I chose the latter because I didn't have much counter space.
  • Take a small handful of filling and place it in the center of the rolled out dough. You want to make sure that there is about an inch of clear space around the edge of the dough. Brush the egg white along this empty space.
  • Fold the dough over the vegetables to create a semi-circle shape. Do this with confidence! Seal the pastry. You can crimp the edges with a fork or fold it like I did. When I folded the edges of the pasty, I brushed some egg along the edge so that the folds stayed put. Brush some of the egg wash over the entire pasty. Repeat these steps for the rest of the dough.
  • Place the prepared pasties on the baking sheets and bake for about 30 to 35 minutes, or until the pasties are golden brown.
  • Best served immediately!

CHICKEN AND VEGETABLE PASTY ROLL



Chicken and Vegetable Pasty Roll image

A quick to make chicken and vegetable pasty roll. Or you can make individual pasties. Great for at home or take-to-work lunches, and the perfect gourmet tucker for picnics and when you're attending outdoor sporting events! Adapted from a recipe from the Simply Great Meals Club website.

Provided by bluemoon downunder

Categories     Savory Pies

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups cooked barbecued chicken, shredded
1 cup tasty cheese, grated
1 egg, beaten
2 tablespoons fresh chives, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
fresh ground pepper, to taste
1 (420 g) can mixed vegetables, drained or 1 (420 g) the equivalent quantity of leftover vegetables
2 sheets shortcrust pastry
2 tablespoons milk

Steps:

  • In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
  • Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
  • Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
  • Place the pastie log onto a greased baking tray, with the seal side down.
  • Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
  • Serve hot or cold.
  • Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.

Nutrition Facts : Calories 780.8, Fat 47.3, SaturatedFat 16.3, Cholesterol 141.1, Sodium 902.8, Carbohydrate 51.9, Fiber 6.6, Sugar 3, Protein 35.9

LEFTOVER TURKEY OR CHICKEN PASTIES



Leftover Turkey or Chicken Pasties image

This is a very nice way to use up leftovers from a roast dinner. Use the amounts given in the recipe only as a guide. Chop and change the recipe according to the ingredients you have on hand. If you prefer shortcrust pastry then that is fine too. I often use the leftover gravy instead of the stock, I do water it down somewhat When I have less time I just cut the pastry into squares and make them as triangles.

Provided by PetsRus

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

7 -8 ounces cooked turkey or 7 ounces chicken, roughly chopped
6 -8 ounces cubed leftover roasted potatoes (or cooked0)
1 cup leftover prepared stuffing or 1 cup chopped sausage
1 cup leftover vegetables (chopped if needed)
1/2 cup turkey stock (maybe more) or 1/2 cup chicken stock (maybe more)
fresh ground black pepper
1 lb premade puff pastry
1 egg, beaten

Steps:

  • Preheat the oven to 400°F.
  • Mix together the turkey, potatoes, stuffing and vegetables, season to taste with the black pepper.
  • Add the stock to the mixture, it should be moist and not too wet.
  • Unroll the pastry and roll out further so you can cut out 4 large circles, use a side plate as a guide.
  • Place the circles onto a baking sheet, spoon the filling into the middle of each circle.
  • Brush the edges with the beaten egg, then bring them up to the middle and pinch the ends to seal.
  • Brush the pasties with the rest of the egg and bake in the oven for 20-25 minutes or until golden.
  • NOTE: Vegetables I have used so far with success are carrots, brussels sprouts, peas and cabbage. And I also added grated cheese.

VEGETABLE PASTIES



Vegetable Pasties image

I combined 5 pasty recipes to create an easy vegetable pasty with the filling and flavor I desired.

Provided by Alexandra Flowers

Categories     Main Dish Recipes     Savory Pie Recipes     Vegetarian Pie

Time 1h15m

Yield 8

Number Of Ingredients 17

3 ½ cups all-purpose flour
1 cup whole wheat flour
1 teaspoon salt
1 cup shortening
1 ¼ cups ice water
2 tablespoons olive oil
1 onion, thinly sliced
4 cloves garlic
2 carrots, thinly sliced
1 turnip, peeled and diced
2 potatoes, peeled and diced
½ pound mushrooms, chopped
2 tablespoons water
1 cube vegetable bouillon
1 teaspoon dried tarragon
salt and pepper to taste
1 eggs, beaten

Steps:

  • In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
  • Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
  • Bake in preheated oven for 45 minutes, or until golden brown.

Nutrition Facts : Calories 581.4 calories, Carbohydrate 67.2 g, Cholesterol 23.3 mg, Fat 30.7 g, Fiber 5.7 g, Protein 11 g, SaturatedFat 7.2 g, Sodium 330.1 mg, Sugar 3.1 g

VEGETABLE CORNISH PASTIES



Vegetable Cornish Pasties image

A meatless version of a traditional favorite.

Provided by Viv Bearpark

Categories     World Cuisine Recipes     European     UK and Ireland     English

Time 1h30m

Yield 4

Number Of Ingredients 14

1 recipe whole wheat pastry for a double crust
¼ cup butter
1 onion, thinly sliced
1 carrot, sliced thin
1 turnip, peeled and diced
1 large potato, peeled and diced
¼ pound mushrooms, chopped
2 tablespoons water
1 teaspoon yeast extract spread
¼ cup milk
1 egg
¼ pound shredded Cheddar cheese
salt and pepper to taste
1 egg, beaten

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Divide pastry dough into four equal portions and roll each one out in a square shape. Set pastry aside to rest.
  • Place a large skillet over medium heat. Add butter or margarine and allow to melt. Add onion and saute for 5 minutes, until translucent and beginning to brown. Add carrot, turnip, potato, mushrooms, and water. Lower heat and cover skillet. Allow mixture to cook for 10 minutes, stirring occasionally.
  • In a small bowl, dissolve yeast extract in milk. Whisk in 1 egg. Stir this mixture into cooked vegetables. Continue to stir until mixture thickens. Add cheese, and salt and pepper to taste. Set aside to cool.
  • Place 1/4 of filling on one half of each pastry square. Fold pastry diagonally and seal edges. Brush tops of pastry with beaten egg.
  • Place pasties on a baking sheet and bake in preheated oven for 30 minutes, until pastry is golden brown.

Nutrition Facts : Calories 687.1 calories, Carbohydrate 55.4 g, Cholesterol 154.5 mg, Fat 44.7 g, Fiber 4.5 g, Protein 17.4 g, SaturatedFat 17.4 g, Sodium 859.2 mg, Sugar 5.1 g

CORONATION CHICKEN PASTIES



Coronation chicken pasties image

Make these moreish Coronation chicken pasties ahead and leave to cool before packing for a picnic. You can also top them with seeds, such as poppy or sesame

Provided by Esther Clark

Categories     Lunch, Picnic

Time 2h25m

Number Of Ingredients 13

450g strong white bread flour
100g frozen butter
100g frozen lard
1 egg, beaten
40g unsalted butter, softened
1 large or 2 small onions, thinly sliced
6 boneless, skinless chicken thighs, cut into 2cm pieces
4 tbsp korma curry paste
1½ tbsp mild curry powder
2½ tbsp plain flour, plus extra for dusting
300ml hot chicken stock
150ml double cream
2 tbsp mango chutney

Steps:

  • For the pastry, tip the flour into a large bowl and stir in ½ tsp salt. Grate in the cold butter and lard. Gently combine with your hands. Swiftly mix in 250ml ice-cold water using a cutlery knife. Tip the dough onto a surface and knead for 1 min until smooth. Wrap and chill for at least 1 hr.
  • To make the filling, heat the butter in a flameproof casserole or large frying pan over a medium-low heat and fry the onions for 10-12 mins until softened and starting to caramelise. Add the chicken and cook for 5 mins more. Stir in the korma paste, curry powder and flour, turn up the heat to medium and fry for another 2 mins. Stir in the stock gradually, in several additions, then simmer for 3 mins until the mixture has thickened. Stir in the cream and mango chutney. Leave to cool completely. Once the mixture is completely cool, cover and chill for at least 3 hrs or overnight.
  • Line two baking sheets with baking parchment. Divide the chilled pastry into six pieces, weighing for accuracy, if you like. Form each piece into a ball, then roll each one out on a lightly floured surface to a 20cm circle. Working with one pastry circle at a time, spoon a sixth of the filling into the middle of the circle. Wet the edge around half the circle, then fold over to the dry edge and crimp using your fingers or a fork to seal. Repeat with the remaining filling and pastry circles, placing them on the baking sheets as you go. Chill for 1 hr.
  • Heat the oven to 180C/160C fan/gas 4. Brush the pasties with the beaten egg and bake for 50 mins-1 hr, or until golden. Leave to cool for 10 mins, then eat hot, or cool completely to pack for a picnic. Will keep chilled in an airtight container for up to two days.

Nutrition Facts : Calories 899 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 71 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 25 grams protein, Sodium 1.8 milligram of sodium

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