Saturday, 22 February 2014 01:04

Chicken and Vegetable Pasties

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Chicken and Vegetable Pasties



Makes: 4

Preparation and Cooking Time: 50 minutes

Kilojules/Calories: 4063/972

Fat: 62.5g

Protein: 31.4g

Carbohydrates: 69.1g

Fibre: 5.9g





  • 2 teaspoons of vegetable oil
  • 2 cloves of garlic, crushed
  • 1 medium brown onion (150g), chopped finely
  • 1 1/2 cups (240g) coarsely chopped barbecue chicken
  • 2 cups (240g) frozen pea, corn and carrot mix
  • 2 teaspoons of mustard
  • 1/2 cup (120g) sour cream
  • 1/4 cup (30g) coarsely grated cheddar cheese
  • 4 sheets of puff pastry
  • 1 egg, beaten lightly




  • Preheat oven to 220 degrees (425F). Grease oven tray.

  • Heat oil in large frying pan; cook garlic and onion, stirring, until onion softens.

  • Add chicken, frozen vegetables, mustard, sour cream and cheese; cook stirring until hot.

  • Cut one 22cm (9-inch) round from each pastry sheet (use a 22cm plate or cake pan as a guide). Place one quarter of chicken mixture in centre of each round. Using a pastry brush, brush edges of pastry with egg. Fold pastry rounds in half to enclose filling; use your thumb to pinch edges together to seal.

  • Place pasties on prepared tray; using pastry brush, brush tops with remaining egg. Bake for about 30 minutes or until pasties are golden brown.


Tips to Help: 1/2 a chicken will be required for this recipe. Uncooked pasties can be frozen for up to 3 months. Make the pasties up to step 4. Place them in an airtight container, between sheets of baking paper and freeze them. When you want to eat them put them in the fridge for a few hours to thaw and then bake.

Read 1900 times Last modified on Friday, 07 March 2014 02:13

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