SPICY CHICKEN & BACON PASTIES
These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
- Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
- Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.
Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.06 milligram of sodium
EASY CHICKEN-N-PASTRY
Easy, uses frozen dumplings. Makes a big potful, had to guess at number of servings. I adapted this from the basic recipe on the frozen dumpling box. I always use Anne's Dumplings in the red box (www.annesdumplings.com) but you could use any brand frozen dumpling strips.
Provided by Zewbiedoo
Categories Stew
Time 1h
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- Rinse chicken and discard giblets.
- In a large pot boil the chicken with bay leaves, salt and pepper.
- Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
- Skim the fat from the broth and add enough water to get 4 or 5 qts (I use a skimmer cup).
- Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
- When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
- Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
- Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
- Remove from heat, cover and let stand 15 minutes before serving.
- I serve this with cornbread; green peas are a good side dish.
Nutrition Facts : Calories 197.3, Fat 14.3, SaturatedFat 4.1, Cholesterol 62.5, Sodium 181.6, Carbohydrate 1.4, Sugar 0.1, Protein 14.8
CORNISH COWBOY PASTIES
This Cornish pasty recipe is my tribute to the British miners who took our classic to the US
Provided by Jamie Oliver
Categories Mains Jamie's America Chicken Father's day American Pies & pastries
Time 1h30m
Yield 8
Number Of Ingredients 18
Steps:
- Marcy Tatarka, an absolutely lovely cook I met in Wyoming, was full of all sorts of local food knowledge. She told me that people in this part of America are really into their pasties! Turns out that in the 1920s and 30s, miners from Cornwall came over to work in Montana and it wasn't long before the locals developed a taste for the good old Cornish pasty. Their recipes haven't evolved radically since, but they do embrace local ingredients like chicken, squash and sage. Pastry isn't exactly health food, but a delicious pasty once in a while won't hurt you. If you like, you can make a slightly 'skinnier' pasty by reducing the butter to 200g and adding 50ml of olive oil. But frankly, if I'm making these I just go for it old-school style.
- Preheat the oven to 180°C/350°F/gas 4. Bring your butter and water to the boil in a large pan, then take the pan off the heat. Stir the flour and 1 tablespoon of sea salt into the mixture bit by bit with a spatula, until you've got a dough. Tip it on to a floured surface and use your hands to shape it into a smooth ball. Put the ball of dough into a floured bowl, dust the top with flour, then cover with cling film and chill in the fridge for about 30 minutes while you make the filling.
- Meanwhile, get a large pan and fry your chopped onion in a lug of olive oil for 10 minutes or until softened. Add the diced chicken and fry for 5 minutes until brown, then add the rest of the chopped vegetables and herbs. Fry for another 5 minutes, then add 3 or 4 good gratings of nutmeg. Season well with salt and black pepper, then pour in the chicken stock and Worcestershire sauce. Stir in the flour and simmer on a medium heat for 15 to 20 minutes, until most of the stock has cooked away and you're left with nice thick gravy.
- Dust a clean surface and a rolling pin with flour, then divide your pastry dough in half and roll each half out until it's slightly thinner than 0.5cm. Use a cereal bowl (about 15cm in diameter) to cut 4 circles out of each half, so you end up with 8 circles. You may need to cut out 2 or 3 circles from each half first, then re-roll the remaining pastry to make the rest. Dust the circles with flour, and spoon your filling into the middle of each one. Brush the edges of the pastry with some of the beaten egg, then fold each circle in half over the filling and crimp the edges with your finger and thumb to seal them. If you want to see how this is done, check out this video on how to assemble a pasty.
- Line 2 baking trays with greaseproof paper, scatter a handful of cornmeal or polenta over the paper, and place your pasties on top. Brush the pasties all over with more of the beaten egg and sprinkle over a little more cornmeal. Bake in the hot oven for 30 to 35 minutes, or until golden, and serve straight away with a fresh green salad. A taste of Cornwall in the Wild West - who'd have thought it!
Nutrition Facts : Calories 659 calories, Fat 34.9 g fat, SaturatedFat 18.5 g saturated fat, Protein 27.2 g protein, Carbohydrate 59.0 g carbohydrate, Sugar 6.4 g sugar, Sodium 0 g salt, Fiber 0 g fibre
EASY AND TASTY CHICKEN PASTIES
I have always loved beef or chicken pasties, but rarely made my own until I came across and adapted this recipe from an old 1978 Woman's Day magazine. It is easy and quite flavorful. If you do not care for the ingredients listed, substitute your own. They are a snap to make, and even taste good cold.
Provided by Martha Price
Categories Other Snacks
Time 30m
Number Of Ingredients 8
Steps:
- 1. On lightly floured surface, roll out pie crust to about 1/8-inch thickness, if thicker than that. Cut into six 6-inch circles, using a small plate or bowl as a guide.
- 2. Mix together all other ingredients, and spoon 1/6 of the mixture onto one half of each circle, within 1/2-inch of edges. Fold pastry over and pinch edges to seal. Cut three or four small vents on top of each pastie.
- 3. Bake on ungreased cookie sheet in 425 degree oven for 25 minutes, or until lightly browned. Cool a little and enjoy! *I always peel my celery before mincing; this not only gets rid of the "strings", the liquid from the celery is more readily released to moisten the chicken.
CHICKEN & ROOT VEGETABLE PASTIES
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!
CREAMY CHICKEN AND GARLIC PICNIC PASTIES-PARCELS WITH BOURSIN
Delectable litle pasties or pastry parcels filled with tender chunks of chicken breast and French Boursin cream Cheese, delicious! These are so easy to make, as they use cooked chicken breast, making them very handy for any leftovers you might have. France meets England in these pastry parcels, I have taken the idea of a traditional pasty, then added a little French touch with the Boursin cheese, thus dispensing with any need to make a white sauce to bind the chicken! Great for lunch boxes, picnics, lunch, supper or a light meals or snacks.NB: (I would not advise re-heating these, as the chicken has already been cooked twice before - they are just as delicious warm or cold.)
Provided by French Tart
Categories Savory Pies
Time 40m
Yield 4 Pasties or Parcels, 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 200ºC, 400ºF, Gas Mark 6. Grease and line a large baking tray.
- Thoroughly mix together all the filling ingredients, seasoning with black pepper. (You can pre-fry the mushrooms if you wish.).
- Roll out the pastry to a 30 cm (12 inch) square, then cut into 4 squares, place them on the baking tray.
- Pile the ingredients into the middle of the pastry sqaures. With the back of a spoon firmly press ingredients together.
- Brush edges with milk, fold corners to the centre sealing edges.
- Brush with beaten egg or milk and bake for 35 minutes until golden brown.
- Eat warm or cold.
Nutrition Facts : Calories 429.7, Fat 26.1, SaturatedFat 6.7, Cholesterol 47.6, Sodium 183.3, Carbohydrate 26.4, Fiber 1.1, Sugar 0.8, Protein 21.7
EASY CHICKEN & VEGETABLE PASTIES
Get your children involved in making their own dinner with these delicious and easy chicken and vegetable pasties.
Provided by Charlotte Oates
Categories Savoury Baking Snack
Time 30m
Number Of Ingredients 8
Steps:
- Pre-heat your oven to 220ºC/200ºC fan
- Line your baking sheet with a non-stick cooking liner of grease with butter.
- Tear the chicken (75g) into smaller pieces with your fingers and put it into a large bowl. Add the sweetcorn (60g), peppers (45g), soft cheese (100g) and oregano (2 tsp) and mix until fully combined.
- Dust your work surface with a little flour and then roll out your pastry into a rectangle 2-3mm thick.
- Use a knife to cut the pastry into 6 squares (a dinner knife is fine, no need for anything too sharp).
- Evenly divide the chicken filling onto the centre of each square of pastry.
- Fold the pastry in half over the filling to form a triangle and then push down around the edges to seal in the filling. Use the prongs of a fork to push down the edges a little more to ensure they're sealed and leave a nice pattern.
- Place the pasties onto your baking sheet.
- Break your egg into a small bowl and beat it with a fork. Using a pastry brush, brush a little egg over the top of each pasty. Use your fork to prick a few holes in the top of each one.
- Pop them into the oven for 15-20 minutes, until the pasty is golden brown.
- Once cooked remove from the oven, either enjoy them hot (caution they will be very hot so allow them to cool a little) or pop them onto a cooling rack to cool before eating them cold.
Nutrition Facts : ServingSize 1 pasty, Calories 372 kcal, Fat 22.3 g, SaturatedFat 11.6 g, Carbohydrate 32.3 g, Sugar 2.5 g, Fiber 2.3 g, Protein 9.7 g, Sodium 280 mg
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- Put the chicken into a large bowl and add the lemon zest, thyme and parsley. Stir in enough crème fraîche to coat the ingredients. Season with salt and pepper.
- Cut the puff pastry block into three equal pieces and roll out each one into a rectangle approximately 33cm/13in x 13cm/5in. Cut each rectangle in half horizontally to make six equal-sized pieces of pastry.
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- Bake the pasties for approximately 20–30 minutes, until the pasties are risen and golden-brown all over.
CHICKEN PASTY - GOOD HOUSEKEEPING
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