Poultry Pasty
- Number of Servings: 5
Ingredients
1 medium onion2 cloves garlic, minced1 carrot or parsnip2 small potatoes (Yukon Golds are nice)1 turnipone small package peasany other veg that appeala generous pinch each of dried thyme, oregano, sage, and crushed rosemary (or any other mix of herbs that you like)1 handful parsley, minced2 Tbs. butter2 Tbs. flour1 cup stock or water, hot1 egg plus 1 Tbs. milk or cream, beaten to brush on top
Cut leftover chicken into nice bite-sized pieces. Chop veg to a 1/4-inch dice. I like all the veg to be about the same size as the peas.
Put a couple tablespoons of olive oil in aheavy bottomed pan over medium heat. Sauté the onion until soft and transparent, about 10 minutes. Add the rest of the vegetables, except for the peas, and sauté until the potatoes begin to soften. Add the chicken to the pan. Plop in the butter and once it has melted sprinkle the flour over the lot. Stir the pot until the flour is combined. Slowly pour in the hot stock, stirring as you pour. Stir the filling to make sure there are no lumps. Add your herb mix and allow to burgle a little while, adjust the seasoning, then pull it off the heat. Let the filling cool, then add the peas and parsley.
The filling should be cold before you assemble pasties. To make a pasty measure out 80g pie dough and roll it out into a circle (roughly). Put a generous scoop of filling on one side. Wet the rim of the bottom half of dough with water. Pick up the top of the circle and, pulling it up and over the filling, match it up with the opposite edge of the circle. Crimp the dough together, making it as attractive as possible. Place the pasty on a parchment lined baking sheet and go on to the next one.
Once all your pasties are on the baking sheet, beat together the egg and milk or cream to make a wash. Brush pasties with egg wash and then cut one or more slits to allow steam to escape with out rupturing your pasties.
Bake in a 350°F oven until pasties are burgling and golden, 40-50 minutes. Cool pasties on racks before wrapping them up for your pic-nic.
Serving Size: makes 8 pasties
Put a couple tablespoons of olive oil in aheavy bottomed pan over medium heat. Sauté the onion until soft and transparent, about 10 minutes. Add the rest of the vegetables, except for the peas, and sauté until the potatoes begin to soften. Add the chicken to the pan. Plop in the butter and once it has melted sprinkle the flour over the lot. Stir the pot until the flour is combined. Slowly pour in the hot stock, stirring as you pour. Stir the filling to make sure there are no lumps. Add your herb mix and allow to burgle a little while, adjust the seasoning, then pull it off the heat. Let the filling cool, then add the peas and parsley.
The filling should be cold before you assemble pasties. To make a pasty measure out 80g pie dough and roll it out into a circle (roughly). Put a generous scoop of filling on one side. Wet the rim of the bottom half of dough with water. Pick up the top of the circle and, pulling it up and over the filling, match it up with the opposite edge of the circle. Crimp the dough together, making it as attractive as possible. Place the pasty on a parchment lined baking sheet and go on to the next one.
Once all your pasties are on the baking sheet, beat together the egg and milk or cream to make a wash. Brush pasties with egg wash and then cut one or more slits to allow steam to escape with out rupturing your pasties.
Bake in a 350°F oven until pasties are burgling and golden, 40-50 minutes. Cool pasties on racks before wrapping them up for your pic-nic.
Serving Size: makes 8 pasties
Nutritional Info Amount Per Serving
- Calories: 618.2
- Total Fat: 27.5 g
- Cholesterol: 53.8 mg
- Sodium: 248.9 mg
- Total Carbs: 32.4 g
- Dietary Fiber: 5.8 g
- Protein: 23.1 g
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