Easy Chicken Vegetable Pasties Food

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!

EASY CHICKEN & VEGETABLE PASTIES

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.

CHICKEN AND VEGETABLE PASTY ROLL

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.

LEFTOVER TURKEY OR CHICKEN PASTIES

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

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.

VEGETABLE CORNISH PASTIES

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.

CORONATION CHICKEN PASTIES

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.