Chicken Pasties Recipe
This is the best ever Chicken Pasties I have ever tasted! You have landed in the right place. If you have a lot of Chicken on hand then you know its time to make some Chicken Pasties. Best enjoyed as a Dessert this recipe was taught to me by a dear friend who also happens to be a great chef. Was it you or the fragrance of Chicken Pasties that you are cooking that has dragged me to the kitchen?, were my husband's words.
Ingredients
Pastry:
1-2/3 cups (250 g) all-purpose flour
Pinch of salt
1/2 cup plus 1 tablespoon (125 g) butter, cut in small pieces
1 small egg
3 to 5 tablespoons (50 to 75 ml) ice water
Filling:
2 slices of bread
1 cup (250 ml) milk
1/2 cup (50 g) ground almonds
1 egg plus 1 egg yolk
1/4 cup (50 g) ground cooked chicken
Pinch each of salt, white pepper, nutmeg and cayenne pepper
1 egg yolk, beaten
Directions
To make pastry, sift flour and salt into a large bowl.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in egg and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, crumble bread into a small bowl; sprinkle with milk and set aside.
In a medium bowl, combine almonds, whole egg, 1 egg yolk, chicken, salt, pepper, nutmeg and cayenne pepper.
Squeeze milk from breadcrumbs; add breadcrumbs to chicken mixture with enough milk to give a soft but not runny consistency.
Preheat oven to 425°F (220°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out 6 to 8 circles measuring 4 inches (10 cm) across and 6 to 8 circles measuring 2-1/2 inches (6 cm) across.
Make a thimble-size hole in the center of smaller circles.
Place large circles in fluted tartlet pans or muffin pan cups; divide chicken mixture between pans.
Brush edges of smaller circles with egg yolk.
Place over filling; seal well at edges.
Brush tops with egg yolk.
Decorate with dough trimmings.
Bake 20 to 30 minutes or until golden.
Using a pastry blender or 2 knives, cut in butter evenly.
Lightly mix in egg and enough ice water to make a dough.
Press into a ball and wrap in foil or plastic wrap.
Refrigerate 30 minutes.
To make filling, crumble bread into a small bowl; sprinkle with milk and set aside.
In a medium bowl, combine almonds, whole egg, 1 egg yolk, chicken, salt, pepper, nutmeg and cayenne pepper.
Squeeze milk from breadcrumbs; add breadcrumbs to chicken mixture with enough milk to give a soft but not runny consistency.
Preheat oven to 425°F (220°C).
On a floured surface, roll out dough 1/8 inch (3 mm) thick.
Cut out 6 to 8 circles measuring 4 inches (10 cm) across and 6 to 8 circles measuring 2-1/2 inches (6 cm) across.
Make a thimble-size hole in the center of smaller circles.
Place large circles in fluted tartlet pans or muffin pan cups; divide chicken mixture between pans.
Brush edges of smaller circles with egg yolk.
Place over filling; seal well at edges.
Brush tops with egg yolk.
Decorate with dough trimmings.
Bake 20 to 30 minutes or until golden.
