Pasties with Chicken, Dijon Mustard, and Mixed Vegetables

by Finy (follow)
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One large pastie!

A lot of people like pasties, however, I do not like shop bought ones so decided to make my own. I also like mine to be unique shapes and not all uniform.

I have found a local supermarket that sells chicken meat so did not have to use leftovers or strip a bought chicken.

I used fresh carrots and took the corn off the cob, however to save time, you can buy a frozen mixture of peas, carrots and corn. It won't taste quite as nice, but is quicker.

I cut my own carrots and used corn off the cob

Preparation Time: 20 minutes
Cooking Time: 25 minutes
Makes: 4 large pasties

250g coarsely chopped leftover cooked chicken
2 cloves garlic, crushed
1 medium brown onion, chopped finely
2 cups frozen pea, corn and carrot mixture
3 tsp Dijon mustard
120 g sour cream
50 g grated cheese
4 sheets ready-rolled puff pastry
1 small egg, lightly beaten

If using fresh corn and carrots, cut the corn off the cob, and slice the carrots very finely. Cook these for about 5 minutes.
Preheat oven to 220 or 200 if fan forced oven, and line a baking tray.
Heat oil and cook garlic and onion, stirring until onion softens.
Add the chicken, vegetables (including frozen peas)

Adding chicken and vegetables

Next add the mustard, sour cream and cheese, and stir till it is heated through.

Balance ingredients added

Cut a 20 - 22 cm round from each pastry sheet, and put quarter of the filling in the middle.

Putting the filling on the pastry

Brush the edges with the egg, and fold over to enclose the filling, pinching the edges together to seal them properly.
Put them on the prepared baking tray and brush with the remaining egg.

Ready for the oven

Bake for 20 - 30 minutes or until browned.

Baked pasties

I served with just a dob of tomato sauce as all vegetables are already inside, however they would be nice with home made baked chips.

With a dollop of tomato sauce

#Casual dining
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