Vegetable and Chicken Pasties

    45 minutes

    These are great to take to any game and you can make them smaller if you like. Baked in the morning they stay warm until you get hungry. Also perfect for a quick snack at anytime and a great way to use leftover chicken.

    Victoria, Australia
    76 people made this

    Serves: 4 

    • 2 teaspoons vegetable oil
    • 2 cloves garlic, crushed
    • 1 medium brown onion, chop finely
    • 2 cups coarsely chopped leftover cooked chicken
    • 2 cups frozen pea, corn and carrot mix
    • 2 teaspoons Dijon mustard
    • 1/2 cup (125ml) sour cream
    • 1/4 cup (30g) grated cheddar cheese
    • 1 egg, lightly beaten
    • 4 sheets ready rolled puff pastry

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 220 degrees C and lightly oil an oven tray.
    2. Heat oil in large frypan and cook garlic and onion, stirring until onion goes soft.
    3. Add chicken, vegetables, mustard, sour cream and cheese and stir until hot.
    4. Cut a 22cm round from each pastry (or desired size).
    5. Place a quarter of the filling in centre of round and brush edge with beaten egg.
    6. Fold over to enclose the filling and pinch edges together.
    7. Place on baking tray and brush with remaining egg.
    8. Cook 30 minutes or until lightly brown.

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