Easy And Tasty Chicken Pasties Recipes

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.

EASY AND TASTY CHICKEN PASTIES

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.

BEST CHICKEN PATTIES

Steps:

• Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
• Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
• Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.

SPICY CHICKEN & BACON PASTIES

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.