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Simple Chicken Cornish Pasty Recipe
Amanda Powell
This simple chicken Cornish pasty will be a new family favorite. It takes only minutes to assemble and will come out deliciously every time!
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Total Time
35
minutes
mins
Course
lunch
Cuisine
English
Servings
4
pasties
Calories
183
kcal
Cook Mode
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Ingredients
1x
2x
3x
2
sheets puff pastry
1 ½
cups
300 g chicken, raw, diced finely
½
sweet onion
finely chopped
½
large rutabaga
cut in small cubes
½
large potato
cut in small cubes
1
clove
garlic
minced
¼
teaspoon
ground thyme
½
teaspoon
sea salt
½
teaspoon
ground black pepper
1
egg
Instructions
Preheat the oven to 350 degrees f.
Cut the pastry to 4 - 6 inch rounds that are about ¼ inch thick. You should get about 4 pastry rounds from a pre-packaged puff pastry.
Mix the chicken, onion, rutabaga, potato and garlic together in a medium bowl. Add the spices and mix.
Evenly divide the filling among half of each of the pastry rounds. Leave a small space around the edges.
Fold over the uncovered pastry to create a semi-circle and roll up the edges. Slice a few slits in the middle of the pasty to allow steam to escape.
Lightly whisk the egg with a tablespoon of water in a small bowl. Brush the tops and edges of the pasties with the egg wash.
Bake in the oven for 20 - 25 minutes, or until the pasties are a beautiful golden brown.
Nutrition
Serving:
1
pasty
Calories:
183
kcal
Carbohydrates:
26
g
Protein:
5
g
Fat:
7
g
Saturated Fat:
1
g
Polyunsaturated Fat:
5
g
Cholesterol:
47
mg
Sodium:
337
mg
Fiber:
4
g
Sugar:
7
g
Keyword
chicken, cornish, onion rutabaga, pasty, potato
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