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chicken, sage and onion pasties recipe

Written on Tuesday, October 18, 2016 | 8:47:00 PM

Serves : 6-8

Ingredients : 
- 200g butternut squash, diced
- 200g potatoes, diced (about 1 large)
- 1 onion, finely chopped
- 300g chicken meat (thighs, breasts or a mixture), finely diced
- 1 garlic clove, finely chopped
- 2 tsp dried sage
- 2 tbsp plain flour
- sea salt and freshly ground black pepper

- 450g plain flour, plus extra for dusting
- 1 tsp baking powder
- 225g butter, chilled and diced
- 2 egg yolks
- beaten egg, to glaze

Preparation Method :
1) First make the pastry. Put the flour and baking powder in a bowl and add a good pinch of salt. Rub in the butter until the mixture resembles fine breadcrumbs, then add the egg yolks. Mix in the yolks with a knife, then add a small amount of chilled water, a very little at a time, until the dough comes together. Wrap the dough in cling film and chill it for half an hour.

2) To make the filling, put the squash, potatoes, onion, chicken and garlic in a bowl. Season with salt and pepper, then sprinkle in the sage and the flour. Toss everything together until well combined. Preheat the oven to 200°C/Fan 180°C/Gas 6.

3) Roll the pastry out on a floured surface. Cut out rounds of about 15cm in diameter – you should get at least 6 and probably 8 from this amount of pastry. Divide the mixture between the rounds, placing it in a line down the middle of each one and making sure you leave a good border at the ends. Brush the exposed pastry with the beaten egg, then bring the edges together around the filling. Press the edges together firmly and crimp them like a traditional Cornish pasty.

4) Brush the sealed pasties with beaten egg, place them on a baking tray and bake in the oven for about 45 minutes. To check the pasties are done, pierce one with a skewer, hold it there for 10 seconds, then remove it – the tip should be too hot to hold comfortably for more than a second. These are delicious hot or cold.


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