Go Back
–+ servings
Chicken Pasties

Chicken Pasties

by Nabeela Kauser
Chicken pasties are a comforting savoury bake filled with creamy spiced chicken, vegetables and melted cheese, wrapped in crisp golden puff pastry.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Snack
Cuisine Indian
Servings 6 pasties
Calories 1177 kcal

Ingredients

  • 4 Puff Pastry Sheets
  • 500 g Chicken diced
  • 2 tbsp Oil
  • 1 tsp Garlic Paste
  • 1 Onion finely chopped
  • 1 Bell Pepper red and/or green, finely diced
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Flakes
  • 1 tsp Dried Oregano
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 100 g Frozen Sweetcorn
  • 1 tbsp Tomato Puree
  • 100 ml Double Cream
  • 100 g Mozzarella Cheese grated
  • 1 Egg beaten for egg wash

Instructions

  • Heat the oil in a large frying pan over a medium-high heat.
  • Add the diced chicken and cook for 5–6 minutes, stirring occasionally, until it changes colour and is nearly cooked through.
  • Stir in the garlic paste and cook for 1 minute until fragrant.
  • Add the chopped onion and diced bell pepper, then cook for 3–4 minutes until they begin to soften.
  • Stir in the spices and cook for 2–3 minutes, allowing them to become fragrant.
  • Add the frozen sweetcorn and cook for 2–3 minutes until heated through and tender.
  • Stir in the tomato puree and cook for 1–2 minutes to remove the raw flavour.
  • Pour in the double cream and stir well. Simmer gently for 2–3 minutes until the sauce thickens slightly.
  • Remove the pan from the heat, then leave the filling to cool completely before assembling the pasties.
  • Preheat the oven to 180°C (160°C fan).
  • Cut each puff pastry sheet into rectangles, making a total of 12 equal pieces. Place the rectangles on a lined baking tray if needed.
  • Spoon the cooled chicken filling into the centre of pastry rectangle, leaving a small border around the edges.
  • Sprinkle the grated mozzarella cheese evenly over the chicken filling.
  • Place another pastry rectangle on top and press the edges firmly with a fork to seal. Cut a few small slits in the top of each pasty to allow steam to escape.
  • Brush each pasty generously with the egg wash.
  • Bake for 20–25 minutes, or until the pastry is golden brown, crisp, and cooked through.
  • Leave the pasties to cool for a few minutes before serving.

Nutrition

Calories: 1177kcalCarbohydrates: 82gProtein: 26gFat: 84gSaturated Fat: 24gTrans Fat: 0.1gCholesterol: 89mgSodium: 958mgPotassium: 364mgFibre: 4gSugar: 5gVitamin A: 1328IUVitamin C: 29mgVitamin D: 1µgCalcium: 137mgIron: 5mg
Keyword Chicken, Cooking, Food, Pasty, Puff Pastry, Ramadan, Recipe
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!