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Easy Chicken & Vegetable Pasties
Get your children involved in making their own dinner with these delicious and easy chicken and vegetable pasties.
Active Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 pasties
INGREDIENTS
- 75 g Iceland frozen cooked chicken breast - approx
- 60 g Iceland frozen sweetcorn - approx
- 45 g Iceland frozen mixed peppers - approx
- 500 g pack Frozen Puff Pastry - or use ready-rolled pastry
- a little flour to dust your work surface
- 100 g soft cheese - I used the low fat version
- 2 tsp dried oregano
- 1 egg
INSTRUCTIONS
Please ensure that all of the ingredients are fully defrosted before use (I recommend leaving them overnight in the fridge).
- Pre-heat your oven to 220ºC/200ºC fan
- Line your baking sheet with a non-stick cooking liner of grease with butter.
- Tear the chicken (75g) into smaller pieces with your fingers and put it into a large bowl. Add the sweetcorn (60g), peppers (45g), soft cheese (100g) and oregano (2 tsp) and mix until fully combined.
- Dust your work surface with a little flour and then roll out your pastry into a rectangle 2-3mm thick.
- Use a knife to cut the pastry into 6 squares (a dinner knife is fine, no need for anything too sharp).
- Evenly divide the chicken filling onto the centre of each square of pastry.
- Fold the pastry in half over the filling to form a triangle and then push down around the edges to seal in the filling. Use the prongs of a fork to push down the edges a little more to ensure they're sealed and leave a nice pattern.
- Place the pasties onto your baking sheet.
- Break your egg into a small bowl and beat it with a fork. Using a pastry brush, brush a little egg over the top of each pasty. Use your fork to prick a few holes in the top of each one.
- Pop them into the oven for 15-20 minutes, until the pasty is golden brown.
- Once cooked remove from the oven, either enjoy them hot (caution they will be very hot so allow them to cool a little) or pop them onto a cooling rack to cool before eating them cold.
NOTES
The pasties take 10 minutes to prepare if you're making them by yourself. If you're doing it with the children... who knows, just take your time and enjoy it :-)
I've added quantities to the ingredient list as a rough guide, but when I was cooking with the boys we went for a chuck it in and ooh it looks about right approach :-). If you find you have any leftover filling then simply mix it with a bit of cooked pasta for a yummy pasta salad.
Please ensure that all of the ingredients are fully defrosted before use (I recommend leaving them overnight in the fridge).
I cooked my pasties on a baking sheet lined with a non-stick cooking liner. If you don't have one of these then you'll also need a little butter to grease your baking sheet to ensure they don't stick.
I've also used this recipe to make them sausage roll style too. Simply add a "sausage" of filling in a line, fold the pastry over, seal using a fork and then cut to the right size.
0.3 of your 5-a-day
NUTRITIONAL INFORMATION
Serving: 1pasty | Calories: 372kcal | Carbohydrates: 32.3g | Protein: 9.7g | Fat: 22.3g | Saturated Fat: 11.6g | Sodium: 280mg | Fiber: 2.3g | Sugar: 2.5g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.