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Chicken-Pasty-2
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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.
Course Savoury Baking, Snack
Cuisine British
Keyword Baking with children, Family Friendly Dinner, Packed Lunch, Picnic
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 pasties
Calories 372kcal
Author Charlotte Oates

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

Nutrition

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