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Chicken and Leek Cornish Pasty

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  • Author: Raymund
  • Prep Time: 25 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 15 mins
  • Yield: 4 1x
  • Category: Main Course
  • Cuisine: English

Description

Savory pastry with flaky crust, filled with chicken and leeks. A twist on tradition.


Ingredients

Units Scale
  • 4 sheets of butter puff pastry
  • 600 g boneless chicken thigh fillets, sliced into strips
  • 2 leeks, roughly chopped
  • 150 g streaky bacon, chopped
  • 150 ml cream
  • 150 ml chicken stock
  • 4 cloves garlic, minced
  • 1 egg, lightly whisked
  • 3 tbsp butter
  • 2 tbsp all purpose flour
  • salt
  • freshly ground black pepper
  • black sesame seeds

Instructions

Prepare the Filling

  1. In a frying pan over medium heat, melt the butter.
  2. Add the sliced chicken and cook for about 8 minutes or until it’s nicely browned.
  3. Incorporate the leeks, bacon, and minced garlic, and cook for an additional 5 minutes until the leeks have softened.
  4. Sprinkle the flour into the mixture, stirring thoroughly to create a roux.
  5. Gradually pour in the cream and chicken stock while stirring to prevent lumps. Bring it to a gentle simmer, cooking until the sauce slightly thickens.
  6. Remove the pan from the heat, and season with a pinch of salt and freshly ground black pepper. Set it aside to cool.

Assemble the Pasties

  1. For each puff pastry sheet, cut out a circle, and set them aside.
  2. Spoon 1/4 of the filling mixture onto one side of each circle pastry, leaving about a 2cm border.
  3. Brush the edges of the pastry with a bit of beaten egg, then fold over each circle pastry to create a half circle shape. You can seal the edges with a fork or use your fingers and thumb to crimp and seal.
  4. Place the assembled pasties on the prepared baking tray.
  5. Brush the tops with more beaten egg and sprinkle with black sesame seeds.

Bake and Serve

  1. Bake the pasties in the preheated 160°C oven for 25-30 minutes or until they turn golden and crisp.
  2. Once out of the oven, let them cool for a few minutes before serving.