Chicken Pasties
Submitted by Bedus
Flaky homemade chicken pasties stuffed with seasoned chicken, potatoes, carrots, and onion, baked until golden. A hearty hand pie that’s comfort food you can hold.
YIELD
4 servingsPREP
10 minCOOK
60 minREADY
70 minIf you’ve never had a proper pasty, you’re in for a treat.
These handheld pies are stuffed to the brim with cubed chicken, chunky potatoes, carrots, and onion, all wrapped in a buttery shortcrust pastry made from scratch.
They bake up golden and flaky, and the filling stays moist and savory inside that crisp shell.
Rooted in British mining tradition (Cornwall, we salute you), pasties were designed to be a full meal you could carry in your pocket. This chicken version keeps that spirit alive.
Kitchen Tips
- Keep your shortening and water ice cold when making the pastry. Warm fat means tough crust.
- Don’t overfill the pasties or they’ll burst open during baking. A half cup of filling per circle is the sweet spot.
- Brush the egg wash generously along the edges before sealing. It acts as glue and gives you that gorgeous golden sheen.
- Let them cool for a few minutes after baking. The filling is lava-hot straight from the oven.
Variations
- Swap chicken for ground beef or lamb for a more traditional Cornish-style pasty.
- Add turnip or swede for an authentic British touch.
- Toss in frozen peas during the last few minutes if you want a pop of green.
Ingredients
Directions
Combine chicken, potatoes, onion, carrots, ¼ cup water, salt, and pepper.
Divide pastry into eight equal portions; roll out each portion into a 6½ inch circle.
Spoon ½ cup meat mixture on the center of each circle.
Beat together egg and water; brush edges of circles with beaten egg, making a ¾ inch border.
Gently lift sides of circle to meet top.
Using fingers, firmly press edges together; flute edges.
Combine 3 cups flour and salt in a bowl; cut in shortening with pastry blender until mixture resembles coarse meal.
Sprinkle cold water (1 tablespoon at a time) evenly over surface; stir with a fork until all dry ingredients are moistened.
Place pies on ungreased baking sheets; bake at 350℉ (180℃). for 1 hour or until lightly browned.
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