Chicken pastie

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.

Pastry

  • 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!)

Filling

  • 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)

Method

  1. Rub the fat into the flour until it looks like fine breadcrumbs.
  2. 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.
  3. 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)
  4. Mix the diced vegetables, meat and seasoning together and put onto the pastry,  fold it over, sealing  with water, and crimping the edges
  5. 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.

5 Comments

  1. Mary Jaimes-Serrano Author

    I just wanted to say thank you. You always share such yummy recipes. My children ill love having a variety of food to choose from, instead of the same thing. This will be on our menu next week. I just hope it turns out as fabulous as it sounds. Have a fabulous week and stay safe.

    Liked by 1 person

    1. Lois

      Oh thank you, how very kind! I hope your family enjoy the pasties – of course you can put any filling you like in, traditionally in Cornwall it’s beef, but it can be any combination of ingredients that you like! Do try and use bread flour if you can, it gives a much better result!!

      Liked by 1 person

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