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Chicken and Pecan Pasty

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Ingredients

Adjust Servings:
For the pastry
1 lb Flour
1/2 cup Water - Very cold
1/2 tsp Salt
8 oz Shortening
For the filling
12 oz Chicken thighs - boneless
2 tbsp Flour
Lightly season Salt and Pepper
4 oz Yellow Onions
4 oz Rutabaga
4 oz Pecan halves
1 lb Potatoes
1 ea Large Egg

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Chicken and Pecan Pasty

Features:
    Cuisine:
    • Serves 4
    • Medium

    Ingredients

    • For the pastry

    • For the filling

    Directions

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    Steps

    1
    Done

    Chop the chicken thighs into small pieces, about 1/4 inch.

    2
    Done

    Finely chop the onion, rutabaga, potato and pecans.

    3
    Done

    Beat the egg and set aside.

    4
    Done

    For the pastry, blend the flour, salt, and lard in a food processor and pulse until the mixture resembles breadcrumbs.

    5
    Done

    Turn the mixture into a stand mixer and with the motor still running, gradually add the water in a thin stream until the mixture comes together as a dough. If you don’t have a stand mixer go to the old fashioned way and place in a bowl, add the water a tablespoon at a time stirring with a wooden spoon until the mixture comes together as a dough. It can also be done in the food processor, drizzling the cold water in the chute with the motor running. Wrap the pastry in cling film and refrigerate for 30 minutes.

    6
    Done

    After about 10 minutes of "fridge" time preheat the oven to 350ºF.

    7
    Done

    For the filling, place the chopped chicken and flour in a large bowl and mix until the meat is coated in the flour. Season to taste with salt and freshly ground black pepper.

    8
    Done

    Season the vegetables with salt and freshly ground black pepper.

    9
    Done

    When the pastry has chilled, divide it into 4 pieces of equal weight. Roll out each piece of pastry onto a lightly floured work surface until it is just larger than the diameter of a dinner plate.

    10
    Done

    Spoon 1/4 of the chopped potato onto one half of each pastry disc, leaving ¾in free at the edges. Repeat with the other vegetables and the nuts. Make the last layer 1/4 of the chicken for each pasty.

    11
    Done

    Brush the edges of the pastry lightly all the way around with a little of the beaten egg.

    12
    Done

    Fold the empty half of the pastry disc over the filled half and either press the edges together with a fork, or twist the edges to seal in traditional pasty style. See this video (https://www.youtube.com/watch?v=sjiBu6oTabA) for a quick tutorial. Alternatively do a vertical crimp as shown in the photo.

    13
    Done

    Brush the top of each pasty with more beaten egg. Using a sharp knife, cut a small slit in the top of the pasties to allow steam to escape.

    14
    Done

    Place the pasties onto a silpat lined baking tray and bake for 45-50 minutes, or until the pastry is crisp and golden-brown and the filling is cooked through .

    15
    Done

    When fully cooked, remove the pasty's from the oven and set aside to rest for 5-10 minutes before serving.

    Ian Cooks

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