Savory Chicken Cornish Pasties – Looking for a hearty, comfort-food meal? That’s perfect for dinner. Or a special occasion? Savory Chicken Cornish Pasties are the answer. These flaky puff pastry pockets. Are packed with tender ground chicken. And Yukon gold potatoes. A hint of Dijon mustard, and gooey cheddar cheese. Ideal for those craving. Something warm. And filling!
I first tried my hand. In making these Cornish pasties. On a cozy Sunday afternoon. My husband loves anything. Wrapped in puff pastry. And I thought. Why not give it a go? As the smell of savory chicken, cheese, and herbs. Filled the house. My little one came dashing. Into the kitchen. Curious. And excited. When we finally sat down to eat. They were both hooked. Now, it’s one of our favored go-to meals. For those chilly evenings. When we crave comfort food.
What makes this Savory Chicken Cornish Pasties truly special?
These Chicken Cornish Pasties. Are a delightful twist. On a traditional dish. With flaky puff pastry. Encasing a rich filling of ground chicken, and tender potatoes. And fragrant herbs. Like rosemary and thyme. They’re ideal for meal prep. And family assemblages. Or just a cozy weeknight dinner. What sets this recipe apart? Is the addition of Dijon mustard. Which adds a subtle kick. To balance out the creaminess of the sour cream. And cheddar. And the most promising part? They are easily customizable. And can be paired. With your favorite dipping sauces. For a fun, interactive meal.
What You Need To Make This Savory Chicken Cornish Pasties Recipe?
Yukon Gold Potatoes: These buttery, firm potatoes. Hold their shape beautifully during cooking. Giving the filling a rich. And hearty texture.
Ground Chicken: Using ground chicken. Keeps these pasties light. But still packed with protein. Feel free to swap. With turkey or beef for variation.
Dijon Mustard: The mustard adds a slight tangy flavor. That elevates the overall taste of the filling. It’s subtle. But absolutely essential.
Dried Rosemary & Thyme: These herbs infuse the filling. With earthy, aromatic notes. That takes this dish. To the next level.
Puff Pastry: Store-bought puff pastry. Makes this recipe easy. And convenient. Its golden, crispy layers. Contrast perfectly with the soft, flavorful filling inside.
Steps To Make Savory Chicken Cornish Pasties:
Step 1: Preheat your oven to 400°F. And get your baking tray ready. With some parchment paper. First up. Heat a bit of oil. In a large skillet. Over medium-high heat. Toss in your diced potatoes. Cooking them for just a few minutes. To soften slightly. Then, add your ground chicken, garlic, and onion. Let everything cook together. Until the onion is nice. And soft. And the chicken is fully cooked through – you’ll know it’s ready. When your kitchen smells amazing.
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Step 2: Next, stir in the Dijon mustard. With rosemary, thyme, sour cream, and cheddar cheese. Trust me. This combo is magic – the mustard gives a lovely tang. And the herbs. Add that perfect savory kick. Keep everything in the heat. Until it’s well mixed. And warmed through. Now’s the time to taste. And season with salt. And pepper. Once everything’s all cozy together in the pan. Take it off the heat.
Step 3: Roll out your puff pastry. And cut each sheet. Into a 10-inch round. Place a generous scoop of the filling. In the center of each pastry circle. Brush the edges. With a little egg wash (this helps seal them up nicely). Fold the pastry over. And press the edges. With a fork to seal. Place them on your baking tray. Brush with more egg wash. And bake. For about 30 minutes. Or until they’re golden. And crisp.
Tip:
Here’s a little secret. To making the perfect pasties – when you’re sealing. The edges of the pastry. Don’t just press them together lightly. Use a fork to crimp them tight. Ensuring no filling escapes. While they bake. Another tip: if your puff pastry feels a bit sticky or soft. When you’re working with it. Pop it back in the fridge. For 10 minutes. To firm up before folding. This way, your pasties will bake up perfectly crisp. Without the filling. Trying to break free!
Frequently Asked Questions:
Can I make these pasties ahead of time?
Absolutely! You can prepare the filling in advance. And store it in the fridge. For up to 24 hours. Just fill and bake the pasties. When you’re ready to serve.
Can I freeze these Cornish pasties?
Yes! Once baked. Let them cool completely. Then freeze individually. To reheat. Simply pop them in the oven. Until heated through.
Can I use a different type of meat?
Sure! Ground turkey, beef, or even sausage. Would work well. In this recipe. You can experiment with different fillings. To suit your taste.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Savory Chicken Cornish Pasties
Ingredients
- 2 tsps vegetable oil
- 3-4 Yukon gold potatoes peeled and diced into small cubes
- 1-2 tbsps minced garlic
- 3 c ground chicken around 12-14 ounces
- 3 tsps Dijon mustard
- 2 tsps dried rosemary
- 2 tsps dried thyme
- 2/3 c sour cream
- 1/2 c shredded cheddar cheese
- 6 sheets puff pastry
- Kosher salt and black pepper to taste
- 2 eggs lightly beaten (for egg wash)
Instructions
- Preheat your oven to 400°F. Grease or line a baking tray. With parchment paper.
- Heat the vegetable oil. In a large frying pan. Over medium-high heat. Add the diced potatoes. And cook. For about 3 minutes. Next, add the ground chicken, minced garlic, and onions. Cooking for another 4-5 minutes. Or until the onions soften. And the chicken. Is fully cooked.
- Stir in the Dijon mustard. With dried rosemary, thyme, sour cream, and shredded cheddar. Let the mixture warm through. Then season generously with salt. And pepper. Remove the pan from heat.
- Roll out your puff pastry sheets. And cut out 10-inch rounds from each. Spoon a portion of the filling. Into the center of each round. Brush the edges. With a light layer. Of egg wash.
- Fold the pastry. Over the filling. Creating a semi-circle. And press the edges. With a fork. To seal them tightly. Place the pasties. Onto the prepared baking sheet.
- Brush the tops of each pasty. With the remaining egg wash. And bake for 30 minutes. Or until the pastry is golden. And crispy.
- Serve these flaky, savory pasties. With your favorite dipping sauce. Like ketchup. Or a tangy mustard sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
