We had some left over chicken and rather than a pie or a chicken pasta dish I decided to make pasties. All went well except I had no bread flour so used plain and the pastry wasn’t quite right, but tasted fine. I used the recipe I’d found successful making ordinary pasties, so here is what I wrote when I made them, except changing the beef to chicken!
NB the pieces of meat and vegetables should be really quite small. It’s important to use a good quality bread flour so the pastry holds together when cooked. When I used a cheap bag of flour, my pastry split when I took it off the tray.
Chicken Cornish Pasty
These quantities will make three biggish pasties.
- 10 oz good quality strong bread flour (not ordinary plain flour)
- 2½ oz cold lard
- 2½ oz cold butter
- 1 tsp salt
- cold water
- 1 beaten egg to glaze the pastry (or milk, but it doesn’t give a shiny crust!)
- 1¼ lb cooked chicken, plus bacon, ham and a pepperami cut into small pieces
- 10 oz raw potato, diced very small
- I large carrot diced very small
- peas and/sweetcorn – as much as you like, I prefer not too much
- Salt and pepper to taste (I used 3 tsp salt, 1 tsp white pepper and I think I should have used a bit more)
- Rub the fat into the flour until it looks like fine breadcrumbs.
- Add as much cold water as you need to form into pastry, then knead it lightly but long enough for it to be more like dough, a bit stretchy and smooth; put into an oiled plastic bag or cling film and put it in the fridge for at least 3 hours in the fridge.
- Dived the pastry into three equal pieces and roll it out into equal circles – about the size of a breakfast plate (I divided the pastry before I chilled it, which was easier to weigh and get equal portions)
- Mix the diced vegetables, meat and seasoning together and put onto the pastry, fold it over, sealing with water, and crimping the edges
- Brush with beaten egg and bake at gas mark 3, 325° F, 170° C for about 40-50 mins
We had it with gravy and the others had baked beans… I didn’t! My picture is of my beef pasty which I made last time.