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Chicken And Mixed Vegetable Pasties

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Ingredients
  Chopped cooked chicken 1 1⁄2 Cup (24 tbs) (Or Shredded)
  Shredded sharp cheddar cheese 4 Ounce (1 Cup)
  Frozen peas and carrots 1 Cup (16 tbs), thawed
  Chopped shallots 1 Tablespoon
  Dried thyme 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Ground pepper 1⁄4 Teaspoon
  Pastry for double crust pie/2 refrigerated pie crust rounds 1 (9-Inch)
  Egg 1 , with 1 tablespoon water
  Water 1 Tablespoon (For Egg)
Directions

1. Preheat oven to 400°F. In a medium bowl, combine chicken, cheese, peas and carrots, shallots, thyme, salt, and pepper.
2. Roll out pastry to make two 9-inch circles (or unfold refrigerated crusts) and cut each circle in half. Mound filling in center of pastry half-circles. Brush edges with egg glaze. Fold over to make 4 triangular pasties and press pastry firmly around filling. Seal edges together by crimping with tines of a fork. Cut 2 or 3 slashes in crust of each pasty to allow steam to escape. Brush tops with egg glaze.
3. Place pasties on an ungreased baking sheet and bake until golden brown, 18 to 22 minutes. Serve warm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Snack
Method: 
Baked
Ingredient: 
Chicken
Servings: 
4

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