Ingredients
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For the pastry
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1 lb Flour
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1/2 cup Water - Very cold
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1/2 tsp Salt
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8 oz Shortening
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For the filling
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12 oz Chicken thighs - boneless
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2 tbsp Flour
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Lightly season Salt and Pepper
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4 oz Yellow Onions
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4 oz Rutabaga
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4 oz Pecan halves
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1 lb Potatoes
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1 ea Large Egg
Directions
Steps
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1
Done
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Chop the chicken thighs into small pieces, about 1/4 inch. |
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2
Done
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Finely chop the onion, rutabaga, potato and pecans. |
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3
Done
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Beat the egg and set aside. |
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4
Done
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For the pastry, blend the flour, salt, and lard in a food processor and pulse until the mixture resembles breadcrumbs. |
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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. |
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6
Done
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After about 10 minutes of "fridge" time preheat the oven to 350ºF. |
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7
Done
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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. |
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8
Done
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Season the vegetables with salt and freshly ground black pepper. |
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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. |
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10
Done
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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. |
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11
Done
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Brush the edges of the pastry lightly all the way around with a little of the beaten egg. |
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12
Done
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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. |
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13
Done
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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. |
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14
Done
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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 . |
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15
Done
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When fully cooked, remove the pasty's from the oven and set aside to rest for 5-10 minutes before serving. |
