EASY AND TASTY CHICKEN PASTIES
I have always loved beef or chicken pasties, but rarely made my own until I came across and adapted this recipe from an old 1978 Woman's Day magazine. It is easy and quite flavorful. If you do not care for the ingredients listed, substitute your own. They are a snap to make, and even taste good cold.
Provided by Martha Price
Categories Other Snacks
Time 30m
Number Of Ingredients 8
Steps:
- 1. On lightly floured surface, roll out pie crust to about 1/8-inch thickness, if thicker than that. Cut into six 6-inch circles, using a small plate or bowl as a guide.
- 2. Mix together all other ingredients, and spoon 1/6 of the mixture onto one half of each circle, within 1/2-inch of edges. Fold pastry over and pinch edges to seal. Cut three or four small vents on top of each pastie.
- 3. Bake on ungreased cookie sheet in 425 degree oven for 25 minutes, or until lightly browned. Cool a little and enjoy! *I always peel my celery before mincing; this not only gets rid of the "strings", the liquid from the celery is more readily released to moisten the chicken.
BEST CHICKEN PATTIES
Change up your dinner routine with these crispy chicken fritters, a great alternative to chicken nuggets. Kids will love these, and leftovers are great in sandwiches. Serve with chips and a salad.
Provided by Natalie Titanov
Categories Meat and Poultry Recipes Chicken
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Combine chicken, onion, parsley, egg, garlic, sea salt, and pepper in a bowl; mix well. Add mayonnaise and stir to combine; the mixture will be quite soft.
- Place flour in a shallow bowl. Drop large spoonfuls of the chicken mixture into the flour. Roll to coat and press gently into patties.
- Heat oil in a skillet over medium-high heat. Cook chicken patties in the hot oil until golden brown and no longer pink in the center, 5 to 7 minutes per side.
Nutrition Facts : Calories 228.9 calories, Carbohydrate 6.9 g, Cholesterol 81.5 mg, Fat 12.5 g, Fiber 0.8 g, Protein 21.6 g, SaturatedFat 2.2 g, Sodium 152.3 mg, Sugar 1 g
PESTO CHICKEN PUFF PASTIES
Make and share this Pesto Chicken Puff Pasties recipe from Food.com.
Provided by Shuzbud
Categories Savory Pies
Time 45m
Yield 4 pasties, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F or 180°C.
- Dice the chicken into half-inch cubes.
- Heat the oil in a skillet. Add the chicken and garlic. Cook, stirring frequently, for about 10 minutes until the chicken is fully cooked. Remove from the heat.
- Roll out the puff pastry sheets and cut each in half (cut the shortest distance through the middle so you are left with two short, fat rectangles not long thin ones).
- Add the pesto sauce and tomatoes to the chicken and stir to mix.
- Spoon equal amounts of the chicken mixture onto the pastry sheets, covering half of each sheet but leaving a gap at the edge to seal the pastry.
- Top the chicken mixture with the grated mozzarella cheese.
- Beat the egg. Brush egg around the inside edge of each pasty then fold the pastry over to seal. Crimp with a fork to reinforce the seal.
- Brush each pasty with the beaten egg.
- Bake in the oven for 15-20 minutes (mine take closer to 20) until the pastry is golden.
- Serve hot and enjoy!
SPICY CHICKEN & BACON PASTIES
These easy to eat chicken and bacon pasties are perfect for on the go, lunch boxes, or a main meal
Provided by Good Food team
Categories Lunch, Main course, Side dish, Snack
Time 30m
Number Of Ingredients 7
Steps:
- Heat oven to 220C/fan 200C/ gas 7. Fry the bacon in a non-stick pan over a medium heat for a few mins, until it starts to release its fat. Add the potato, turn up the heat and fry for 5 mins, stirring occasionally, until the bacon is crisp and the potato just underdone. Add the chilli and cook for a further min. Season generously with black pepper, plus salt to taste.
- Tip into a bowl and mix with the shredded chicken and spring onions. Unroll the pastry and, with a rolling pin, roll out until it's large enough to cut out 4 circles of pastry, using a large saucer or a side plate as a guide, discarding the trimmings. Lift onto a baking sheet.
- Spoon the filling into the middle of each circle. Brush the edges of the pastry with a little milk, then bring them up to the middle, pinching at the top to make a pasty. Brush with a little milk, then bake for 15 mins or until golden.
Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.06 milligram of sodium
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