Chicken is mixed with cream cheese and seasoning, then spooned into a homemade shortcrust pastry and baked until crisp in this delicious recipe for mini creamy chicken pasties. Perfect for parties or as a starter with a little salad.
- 200g plain flour
- 1/2 tsp. each salt and paprika
- 225g chilled butter, cut into cubes
- 4-5 tbsp. cold water
- 85g cream cheese
- 250g chicken meat, cooked (you could use some chicken off a whole roast chicken)
- 1 small onion
- 3 tbsp. butter
- 3 tbsp. chicken stock
- 1 tsp. garlic, minced
- 1/4 tsp. black pepper
Make the pastry. Sift flour, salt and paprika into a bowl. Add the butter and cut into the flour using a pastry cutter or two butter knives until the mix resembles fine breadcrumbs. Pour in the water and stir to combine. Ppress into a firm ball, then cover in cling and chill in the fridge while you make the filling.
Melt butter in a large frying pan. Add the onion and fry for 10 minutes or until soft and golden. Stir in the chicken meat, cheese, stock, garlic and pepper until well combined, then take the pan off the heat and set to one side.
Roll the pastry out to 2mm thick, then cut into 7cm circles using a pastry cutter. Place a heaped tsp. of the filling onto half of each pastry circle, fold the pastry over the filling to enclose, then seal round the edges with a fork. Press the fork into the top of each pasty to release steam. Brush with egg or milk, or, freeze at this stage.
Bake at 190C for 15 minutes or until golden and crisp.