About this recipe:Making these chicken pasties is a little labour-intensive, but the results are worth it. They make a wonderful appetiser. Make a large batch, then cook and freeze them. They can be reheated at 190 C / Gas 5 for 5-7 minutes.
Makes: 30 turnovers
3 tablespoons chopped onion
3 tablespoons butter
250g cooked chicken meat, shredded
3 tablespoons chicken stock
1/4 teaspoon garlic salt
1/4 teaspoon chicken seasoning
1/4 teaspoon ground black pepper
85g cream cheese, diced
200g plain flour
1/2 teaspoon salt
1/2 teaspoon paprika
225g butter, chilled
5 tablespoons cold water
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:25min › Cook:25min › Ready in:50min
In a large frying pan saute the onion in the butter until tender. Stir in the chicken, chicken stock, garlic salt, chicken seasoning, pepper and cream cheese. Remove from heat and set aside.
Preheat oven to 190 C / Gas 5.
In a large bowl mix together the flour, salt and paprika; cut in butter until mixture resembles coarse crumbs. Gradually add water, tossing with a fork until a ball forms.
On a floured surface roll out the pastry to 1.5mm thick. Cut with a 6.25cm round pastry cutter. Re-roll scraps and cut more circles until the pastry is used up.
Mound a heaping teaspoon of filling on half of each circle. Moisten edges with water and fold pastry over filling to make a half moon shape. Press edges with a fork to seal. Prick tops with a fork for steam vents.
Place pasties on a baking tray and bake at 190 C / Gas 5 for 15 to 20 minutes or until golden brown.