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Chicken Pasties

Golden, hand-held pastry pockets filled with seasoned chicken, potatoes, swede, and onions, baked until crisp and piping hot.

Chicken Batch Cooking Hairy Bikers Savory Pastry

Estimated Nutrition

Calories

1135.8

kcal / serving

45432 kcal total

Carbs

110.3g

per serving

4410.8 g total

Fat

64.3g

per serving

2570.2 g total

Protein

29.6g

per serving

1182.5 g total

Cook Time

minutes

Serves

pasties

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

piece

Eggs

free-range, beaten

GrainsCereals

4.5

Plain Flour

plus extra for dusting

150

Plain Flour

for coating the meat

Liquids

1.2

Water

cold

Meat

Chicken Thighs

boned, skin removed, finely chopped

NutsSeeds

tbsp

Salt

for the pastry

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

2.25

Lard

diced

Vegetables

1.5

Onion

peeled, finely chopped

1.5

Swede

peeled, finely chopped

4.5

Potato

peeled, finely chopped

Method

Preheat the oven to 180°C.

Blend the flour, salt, and lard in a large mixer until the mixture looks like breadcrumbs.

Gradually add the water while the motor runs until a dough forms.

Wrap the pastry in cling film and chill in the fridge for 30 minutes.

Mix the chopped chicken with flour and seasoning in a large bowl.

Season the chopped vegetables with salt and pepper.

Divide the chilled pastry into 40 equal pieces and roll each into a circle.

Trim the pastry edges using a dinner plate as a template.

Layer potatoes on one half of the pastry, leaving a 1.5cm border.

Layer swede, then onion, and finally chicken over the potatoes.

Brush the pastry edges with beaten egg.

Fold the pastry over the filling and seal the edges with a fork or by twisting.

Glaze the tops with egg and cut a small cross in the center to vent steam.

Bake on greased trays for 45 to 50 minutes until golden-brown.

Rest the pasties for 10 minutes before serving.

made with
a toodle. project