Chicken And Vegetable Pasty Roll Recipes

CHICKEN & ROOT VEGETABLE PASTIES

Steps:

• Preheat oven to 400ºF (200ºC). Line 2 baking sheets with parchment paper.
• Pour the flour into a large bowl and add a pinch of salt. Cut the butter into slices, and put it into the bowl. Using your hands, rub the butter together with the flour until the floured butter is in the shape of small peas. Add the water, and mix the batter up until the dough is just moistened. Don't overwork the dough. You'll get a crumbly dough. If the dough looks a bit dry, add 2 more tablespoons of water. Pat the dough into a ball shape.
• Prepare the filling by mixing the chicken, shallot, carrots, parsnips, and celery together. Make sure that the diced vegetables are cut pretty small, roughly 1/4-inch cubes. Take the rosemary and thyme and remove the leaves from the stem. Give it a couple rough chops. Mix the nutmeg, salt, rosemary, thyme, and pepper with the chicken and vegetables.
• Divide the dough into 6 pieces. On a well-floured surface, use a floured rolling pin to roll out the dough to an 8 1/2 inch circle. As you are rolling out the dough, make sure to turn it frequently to prevent the dough from being stuck to the surface. You can prepare all the dough at once, or work one pasty at a time. I chose the latter because I didn't have much counter space.
• Take a small handful of filling and place it in the center of the rolled out dough. You want to make sure that there is about an inch of clear space around the edge of the dough. Brush the egg white along this empty space.
• Fold the dough over the vegetables to create a semi-circle shape. Do this with confidence! Seal the pastry. You can crimp the edges with a fork or fold it like I did. When I folded the edges of the pasty, I brushed some egg along the edge so that the folds stayed put. Brush some of the egg wash over the entire pasty. Repeat these steps for the rest of the dough.
• Place the prepared pasties on the baking sheets and bake for about 30 to 35 minutes, or until the pasties are golden brown.
• Best served immediately!

EASY CHICKEN & VEGETABLE PASTIES

Steps:

• Pre-heat your oven to 220ºC/200ºC fan
• Line your baking sheet with a non-stick cooking liner of grease with butter.
• Tear the chicken (75g) into smaller pieces with your fingers and put it into a large bowl. Add the sweetcorn (60g), peppers (45g), soft cheese (100g) and oregano (2 tsp) and mix until fully combined.
• Dust your work surface with a little flour and then roll out your pastry into a rectangle 2-3mm thick.
• Use a knife to cut the pastry into 6 squares (a dinner knife is fine, no need for anything too sharp).
• Evenly divide the chicken filling onto the centre of each square of pastry.
• Fold the pastry in half over the filling to form a triangle and then push down around the edges to seal in the filling. Use the prongs of a fork to push down the edges a little more to ensure they're sealed and leave a nice pattern.
• Place the pasties onto your baking sheet.
• Break your egg into a small bowl and beat it with a fork. Using a pastry brush, brush a little egg over the top of each pasty. Use your fork to prick a few holes in the top of each one.
• Pop them into the oven for 15-20 minutes, until the pasty is golden brown.
• Once cooked remove from the oven, either enjoy them hot (caution they will be very hot so allow them to cool a little) or pop them onto a cooling rack to cool before eating them cold.

CHICKEN AND VEGETABLE PASTY ROLL

Steps:

• In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
• Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
• Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
• Place the pastie log onto a greased baking tray, with the seal side down.
• Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
• Serve hot or cold.
• Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.

VEGETABLE PASTIES

Steps:

• In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
• Bake in preheated oven for 45 minutes, or until golden brown.

CHICKEN AND VEGETABLE ROLLS

Steps:

• Place potatoes in cold water and boil, once cooked, drain and place in pan over low heat and cook and allow any moisture to evaporate, then remove from heat, add the butter and mash
• wash and place chicken in pan, add the bay leaf, blackpeppercorns, onion, ginger and stir well
• Cover chicken with water, bring
• to boil, then cover and simmer until it is cooked.
• Strain chicken, save stock for a rice dish or maash daal.
• When chicken is cool, shred by hand, add to potaotes and mix well
• heat the olive oil in a frying pan, add the onions and fry until light brown
• To the frying pan add the shredded cabbage, red pepper, peas, sweetcorn and grated cabbage and cook over a medium heat, don't over cook veg, there should still be abite to them. Add to potato and mix well
• Then add the fresh coriander, green chillis, beaten egg, salt to taste, ground black pepper, cumin seeds, and ground coriander, to potato mix
• Mix really well and allow to cool (you can pour the mix onto a large dish to cool quicker) before shaping mix into small ball and then into a sausage shape, keep bowl of water so you can put some on your palms, this will stop mix from sticking whilst you are making the rolls
• Dip into plain flour, then beaten egg and then breadcrumbs, making sure you coat the ends too. Set aside on a plate and repeat with remaining mix. Deep fry in veg oil, make sure oil is hot or the rolls will start to fall apart in cold oil.
• place on kitchen paper to drain and serve with mint and yoghurt sauce

CHICKEN & VEGETABLE ROLL-UPS

Steps:

• Combine cream cheese, mayonnaise, mustard and black pepper in a small bowl; stir until well blended.
• Spread cream cheese mixture evely onto each tortilla leaving about a 1/2 inch border.
• Divide chicken, carrot, bell pepper and green onions evely over cream cheese leaving about a 1 1/2 inch border on cheese mixture at one end of each tortilla.
• Roll up each tortilla in a jelly-roll fashion. Cut into 1 1/2 inch thick slices.
• Refrigerate till ready to eat.

ROASTED CHICKEN AND VEGETABLES SHEET-PAN DINNER (COOKING FOR 2)

Steps:

• Heat oven to 425°F. Spray 15x10x1-inch pan with cooking spray. In medium bowl, mix potatoes, cauliflower, melted butter and red pepper; pour into pan. Roast 20 minutes.
• Stir broccoli into potato mixture in pan. Rub chicken thighs with grill seasoning. Place skin side up in pan. Roast 25 to 30 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are tender. Top with parsley.

BAKED CHICKEN BREASTS AND VEGETABLES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange chicken breasts on a baking sheet; spread carrots, bell peppers, celery, green onion, and parsley around chicken. Drizzle olive oil over chicken and vegetables; season with salt, Italian seasoning, chili powder, lemon pepper, and black pepper.
• Bake chicken breasts in the preheated oven until no longer pink in the center and juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).