Chicken and Mushroom Pasties
A comforting handheld meal featuring tender chicken, earthy mushrooms, and aromatic herbs encased in a flaky golden crust. Perfect for picnics, potlucks, or weeknight dinners.
Equipment
- Pastry Cutter (for cutting butter into flour)
- Silicone Baking Mat (optional but recommended for even heat distribution)
- Digital Kitchen Scale (for precise measurements)
- Pastry Brush (for applying egg wash)
Ingredients
Ingredients
- Pastry Dough
- 2½ cups all-purpose flour unbleached preferred
- 1 cup cold unsalted butter cubed
- ¼ –½ cup ice-cold water
- 1 tsp salt
Filling
- 1 lb boneless skinless chicken breast, diced into small cubes
- 8 oz fresh mushrooms button or cremini, sliced
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 tbsp unsalted butter
- 1 tsp dried thyme or 1 tbsp fresh thyme leaves
- Salt and pepper to taste
- Optional: Splash of white wine or chicken broth for added depth
Instructions
Step 1: Prepare the Pastry Dough
- In a large mixing bowl, combine flour and salt. Add cold cubed butter and use a pastry cutter to blend until the mixture resembles coarse crumbs with some pea-sized butter chunks remaining.
- Gradually add ice-cold water, 1 tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overwork it.
- Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Step 2: Make the Filling
- Heat butter in a skillet over medium heat. Add onions and sauté until softened and translucent, about 5 minutes.
- Stir in garlic and cook for an additional minute until fragrant.
- Add sliced mushrooms and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Season with thyme, salt, and pepper. If using, deglaze the pan with a splash of white wine or chicken broth, scraping up any browned bits. Let cool slightly.
- Once cooled, mix in diced chicken breast cubes and set aside.
Step 3: Assemble the Pasties
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.
- On a lightly floured surface, roll out one disc of chilled dough to about ⅛-inch thickness. Cut into 6 equal circles (use a plate or pastry cutter as a guide).
- Place a generous spoonful of filling in the center of each circle, leaving a border around the edges.
- Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal tightly. Repeat with remaining dough and filling.
- Brush the tops of the pasties with an egg wash (1 beaten egg mixed with a splash of water) for a golden sheen.
Step 4: Bake
- Transfer the assembled pasties to the prepared baking sheet, spacing them evenly apart.
- Bake for 25-30 minutes, rotating the tray halfway through, until the pasties are deep golden brown and the filling is hot.
Step 5: Serve
- Allow the pasties to cool for a few minutes before serving. Pair with a side salad, mustard dipping sauce, or enjoy on their own.
Final Thoughts
- These Chicken and Mushroom Pasties are a delightful fusion of savory flavors wrapped in a perfectly flaky crust. Whether enjoyed as a hearty lunch or a comforting dinner, they’re sure to impress family and friends alike. With a bit of patience and care, you can create restaurant-quality pasties right at home!