Chicken Pasty | Chicken Pie | Puff Pastry | Chicken Pasty Recipe Puff Pastry | Chicken Pasty Pie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat while providing a similar texture.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is often more affordable and quick to use.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

peas

🥗Healthier: edamame

💰Cheaper: frozen mixed vegetables

Frozen mixed vegetables provide a cost-effective alternative.

Cut chicken into small chunks using scissors.

Place chicken in a steamer with water at the bottom and cover to boil.

Slice carrots into circles and chop leeks into small circles.

Cube new potatoes, keeping the skin on.

Add potatoes, peas, carrots, and leeks to the steamer with the chicken and cover to steam.

Melt butter in a pan and add flour to make a roux, cooking for one minute.

Gradually add cream to the roux, stirring until smooth.

Add chicken stock cubes to the sauce and stir until dissolved.

Combine the cooked chicken and vegetables with the sauce and let cool for 20 minutes.

Roll out puff pastry on a floured surface and cut it to size.

Place filling on one half of the pastry, leaving space around the edges.

Brush egg wash around the edges of the pastry.

Fold the pastry over to create a triangle and seal the edges.

Decorate the edges with a fork and cut holes in the top for steam.

Brush the top with egg wash before placing it on a baking sheet.

Bake in the oven until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens