Description
Delicious chicken and vegetable pasties encased in a flaky, buttery crust.
Ingredients
Scale
- 3 ⅔ cups all-purpose flour
- ¼ teaspoon salt
- 1 cup salted butter, chilled and cut into ½-inch pieces
- 1 ⅓ cups ice water (add more as needed)
- ¾ cup finely diced onions (about 1 small onion)
- 1 cup diced turnips (about 1 medium turnip)
- 1 cup diced carrots (about 2 medium carrots)
- 2 cups diced potatoes (about 2 medium potatoes, washed and peeled)
- ½ cup all-purpose flour
- 1 teaspoon chicken bouillon powder
- 1 ¾ teaspoons salt
- 1 teaspoon ground black pepper
- 1 cup grated cheddar cheese (optional)
- ¼ cup butter, melted and cooled
- 1 pound boneless, skinless chicken, trimmed of fat and chopped into ¾-inch pieces
- ¼ cup evaporated milk (optional, for brushing on top)
Instructions
- In a large bowl, combine the flour and salt. Slice the cold butter into ½-inch pieces and cut it into the flour using a pastry cutter or two knives until the butter pieces are about the size of peas. Gradually mix in ice water just until the dough comes together with no dry spots, adding more water if necessary. Be careful not to overwork the dough to prevent a tough crust. Wrap the dough in plastic wrap and refrigerate for 30 minutes while preparing the filling.
- In a large bowl, combine the diced onions, turnips, carrots, and potatoes. Add the flour, chicken bouillon powder, salt, black pepper, and grated cheddar cheese if using, stirring well to distribute the seasonings. Pour the melted, cooled butter over the mixture and stir to combine. Fold in the chopped chicken pieces and mix thoroughly.
- Preheat the oven to 400°F (200°C) and place an overturned baking sheet in the center rack. Line a separate large baking sheet with parchment paper. Dust a clean work surface with flour and divide the chilled dough into 6 equal balls. Roll each ball into a roughly 10-inch circle. Spoon about 1 cup of the chicken and vegetable filling onto the lower half of each dough circle, leaving a 1-inch border around the edges. Moisten the edges with a little water using your fingertips.
- Fold the top half of the dough over the filling to form a semicircle. Press down firmly to seal, then crimp the edges by folding and pressing the dough along the border to create a decorative seal. Place the assembled pasties on the prepared baking sheet.
- Use a sharp knife to cut a ¼-inch slit in the center of each pasty to allow steam to escape. Optionally brush the tops lightly with evaporated milk to help with browning.
- Bake in the preheated oven at 400°F for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 40 to 45 minutes, or until the pasties are golden brown and the filling is thoroughly cooked.
Notes
- Make sure to not overwork the dough for a flaky crust.
- Using frozen vegetables can simplify the preparation.
- Leftovers can be stored in an airtight container in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pasty
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 75mg