Recipes For Home Made Pasties

Gigervamp

Having read this thread, I fancy making pasties today! I've got some left-over chicken in the freezer, so I'll use some of that for the family and I'm thinking maybe cheese, leek and potato or spicy sweet potato and chickpea for me. Decisions, decisions!

Nicifer_noonoo

Hello all,

I fancy making chicken pasties, have one leftover cooked chicken breast. Could anyone be so kind as to give a recipe? Quantities would be really helpful

Thanks x

SailorSam

Spicy chicken & bacon pasties recipe - Recipes - BBC Good Food

janeawej

about 3-4 oz chicken for each pasty, 1/8th onion diced, 1-2 potatoes peeled and sliced, slice turnip peeled and sliced(thats actually a swede not a white turnip!), (possibly leeks too?) roll out pastry, mark a circle inside the edge about 1 inch, put filling in, potato, then onion then turnip, then meat (I would roll the meat in a bit of seasoned flour for gravy) salt and pepper and a knob of butter if you want it to be richer, bring the edges together and crimp them, make a small hole in the top for steam to get out! bake or about an hour at 200c

Penelope_Penguin

I'm going to cook some chicken pasties now

I'll add this to the existing thread (if you search on "chicken" you'll find lots more recipes).

Nicifer_noonoo

Hello all,

I've asked this before but can't seem to find the thread. When freezing your HM pasties, is it best to freeze them cooked or uncooked?

pixie1

Oh this thread has reminded me that i brought the cook book from the pasty shop in padstow (their own recipe book) the last time i was there. I will have to dig it out and try and make one

Thanks OP!!

Pix x

PasturesNew

pixie1 wrote: »

Oh this thread has reminded me that i brought the cook book from the pasty shop in padstow (their own recipe book) the last time i was there. I will have to dig it out and try and make one

Thanks OP!!

Pix x

From the Chough, right on the harbour corner? I never seem to go in there. So much food, so little time. What I like about Cornish pasties is you don't pre-cook anything, just bung it all in raw, meaning it's foolproof.

If you've got a pasty crimper and some Jus-rol pastry, then it makes it even easier!

Here's the Cornish pasty recipe I use: Cornish Pasty Recipe - notice it's a Cornish pasty ... no carrots!

Pasties can be hit and miss even when you're in Cornwall, I was caught in the rain the other day so couldn't get into Rowes, so opted for a Martins steak pasty in the indoor market instead, bl00dy greasy it was. Tasty, but the pastry was well greasy, sodden with grease.... still managed to get to the end of it though! Waste not, want not.

pixie1

PasturesNew wrote: »

From the Chough, right on the harbour corner? I never seem to go in there. So much food, so little time.

Yes thats the one :j

Pix

nuttybabe

Hiya

I watched River Cottage (i think thats what it was called) the other day where he made pasties and said bolognaise was a good filling. I made some today and I have enough for 2 more family meals so was thinking of making one lot into pasties.

So, can I make the pasties and freeze them raw (the bolognaise having already been cooked once) and then cook from frozen?

Or do i make them and then defrost and cook but will that make the pastry soggy?

Or do i make them, cook for a few mins so pastry partly cooked and then freeze and then would i cook from frozen or defrosted?

Thank you