The combination of tender chicken, rich cheddar cheese, and sweet caramelized onions inside flaky, buttery pastry makes these pasties an irresistible treat. Whether enjoyed fresh from the oven or packed for a picnic, each bite offers a delightful balance of textures and flavors. The melted cheese binds the chicken and onions together perfectly, while the pastry’s golden crispness adds a satisfying crunch.
Ingredients:
- 2 cups cooked chicken, shredded or chopped
- 1 cup cheddar cheese, grated
- 1 large onion, finely chopped
- 1 tbsp olive oil or butter
- 1 tsp thyme (optional)
- Salt and pepper, to taste
- 1 sheet of puff pastry (or make your own)
- 1 egg, beaten (for egg wash)
For the pastry:
- 2 ½ cups all-purpose flour
- ½ tsp salt
- 1 cup cold butter, cubed
- 6-8 tbsp cold water
Instructions:
1. Prepare the Filling: In a pan, heat the olive oil or butter over medium heat. Add the finely chopped onion and sauté for about 5 minutes until softened and golden. Add the cooked chicken to the pan, stir in thyme, and season with salt and pepper to taste. Continue cooking for an additional 2 minutes, ensuring the ingredients are well combined. Remove the pan from heat and allow the mixture to cool.
2. Add Cheese: Once the chicken and onion mixture has cooled, stir in the grated cheddar cheese. The cooling step prevents the cheese from melting too quickly in the mixture before baking.
3. Prepare the Pastry (if making from scratch): In a large bowl, mix the flour and salt. Add the cold butter cubes and use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. Gradually add the cold water, one tablespoon at a time, until the dough comes together. Form it into a ball, wrap it in plastic, and refrigerate for 30 minutes.
4. Assemble the Pasties: Preheat your oven to 400°F (200°C). If using store-bought puff pastry, roll it out on a lightly floured surface to your desired thickness (usually around ⅛ inch). If you’ve made the dough from scratch, roll it out similarly. Cut the pastry into circles about 5-6 inches in diameter. Place a generous spoonful of the chicken, cheese, and onion mixture into the center of each pastry circle.
5. Fold and Seal: Fold the pastry over the filling to form a half-moon shape. Press the edges together, then crimp them with a fork to seal. This prevents any filling from leaking during baking.
6. Egg Wash: Brush each pasty with the beaten egg. This will give the pastry a golden, shiny finish.
7. Bake: Line a baking sheet with parchment paper and arrange the pasties on it. Bake in the preheated oven for 20-25 minutes or until the pastry is golden and crispy.
8. Serve: Let the pasties cool for a few minutes before serving. They are best enjoyed warm, but also taste great at room temperature.
