Chicken and Leek Pasties

3 Apr

I absolutely love pasties, they are such a brilliant ‘invention’ wonderful for lunch and not even that hard to make! These pasties are quite filling but so tasty, wonderful both hot and cold.

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Ingredients:
For the pastry:
300g Plain flour
150g Cold butter
10-15tbsp Cold water

Filling:
3 Chicken breasts
2 Leeks
25g Butter
Handful of Dried thyme
150ml Double cream
2tsp English mustard
Salt and pepper

Estimated time: 90 minutes

Directions:

First the pastry, making this first saves a lot of waiting around later on! In a large bowl weigh your flour and cold butter. Make sure the butter is cubed and that the cubes are separated so you can easily mix them until coated in flour. To this stir in 10tbsp of the water, start with this amount as you might not need all of the water, you only want enough to form a dough.

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Turn the dough out onto a floured surface and shape into a rectangle, don’t worry about the lumps of butter. Carefully roll the dough into a long rectangle away from you, roughly 1cm thick. Now fold the top end of the pastry down towards you to about half way, then fold the bottom end over the top so that the pastry is in thirds and folded like a business letter.

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Turn the pastry by 90 degrees and roll away from you again, repeat the whole process for another 5 turns. Once the last turn has been completed you can wrap the pastry up in cling film and put in the fridge to rest for about 1 hour.

While the pastry is resting wash your two leeks, making sure there is no dirt between the leaves. Once washed you want to finely chop them. I find it easier to cut them length ways down the middle and then cut them together. This also helps to wash them as the water can get to the middle of the leeks.

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Once chopped scrape the leeks into a large frying pan or wok, to this add your butter and heat gently so that it melts. Leave the leeks to gently cook (sweat) for 4-5 minutes. Make sure you stir them so that nothing sticks or burns. You only want to cook them, they shouldn’t get any colour on them or anything.

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Once the leeks are cooked you can add the cream, I know cream is a bit of an unhealthy thing, but in pasties it is good, it helps the sauce thicken, but if your don’t want rouse it then you can either make a very small amount of white sauce, or use gravy instead.
Stir the cream into the leeks and allow it to simmer for a few minutes, this allows it to thicken. Whilst its simmering stir in the 2tsps of English mustard and add salt and pepper to taste. Keep trying the sauce at this point as it will tell you whether you need to add more mustard or salt and pepper. Once you have the right balance you can leave the pan to one side to cool down.

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In another pan you can add a small amount of oil and start to gently heat. Whilst the oil is heating you can chop the chicken breasts into slices and then into bite size chunks. Scrape this into the pan and cook off, you don’t want to much colour as they will get cooked again, but you want to make sure they are cooked all the way through. Now add the chicken to the leeks and mix in.

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By now the hour should be up, if its already up don’t worry, the pastry will be fine. Take the pastry out of the fridge and place it on a floured surface (unwrapped) roll this out into a large square-ish shape, ideally you want it to be about 3mm thick, but it is up to you! Once the thickness has been reached you need to cut out circles. I used a 9 inch cake time to cut around. You should be able to get roughly 4 circles out of this dough.

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Once the circles are cut, you can spoon the mixture into the middle of each circle. Try to split the chicken mix equally and don’t worry if they look huge!! Once all the mix is split you need to fold the circles in half, bring one side of the pastry over and squash the edges to seal. Now with some milk and a pastry brush coat the pasties with milk as this will work as a glaze 🙂

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Bake in the oven at 190c for 20-25 minutes, or until the pastry is golden brown. Once baked allow to cool down before eating, believe me they are so hot!!!

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There you have it, some amazingly tasty pasties that you can adapt and change to suit your mood (or what you have in the fridge!!) I know these aren’t as quick as buying from a shop, but the extra effort is definitely worth it! Enjoy!!!!

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