Chicken Pasties


3 tbs unsalted butter
6 strips cooked bacon, cut into small pieces
1 medium onion, chopped
1/4 cup all purpose flour
1/4 cup all purpose flour
2/3 cup milk
1 cup cooked chicken, diced
1 lb box frozen puff pastry, thawed
3 tbs water, for sealing
1 egg, beaten, with 1 tbs water
  • Melt the butter in a medium sauce pan.
  • Add the bacon and onion and cook until the onion is soft.
  • Remove from the heat and stir in the flour. Slowly blend in the milk.
  • Return to the heat and bring to a boil, constantly stirring.
  • Stir in the chicken and cook until it’s heated through. Remove from the heat and cool.
  • Roll out both sheets of the pastry into 2 rounds about 1/8 inch thick.
  • Using a 4 inch pastry cutter, cut about 20 circles.
  • Divide the total number in half, will be used as the bottom layer and the other half as the top.
  • Transfer half the circles to a lightly floured surface and put about a tbs of the filling on top each.
  • Leaving room around the edge, seal with water.
  • Preheat the oven to 425 degrees.
  • After all the bottom layers have been top with the filling, moistened the otter edge of each circle with water and cover with the top layers. Seal as tightly as possible.
  • Brush each pastie with the egg and water mixture.
  • cut a few small slits in the top.
  • Place on a well greased baking pan and bake for about 25 minutes or until the pasties have puffed and are golden brown in color.




30 min


25 min


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