Chicken, Asparagus and Mushroom Pasties
How to make Chicken, Asparagus and Mushroom Pasties
Prep Time: 20 minutes | Cook Time: 40 minutes | Serves: 18
Ingredients
- 1 bunch asparagus
- 1 tbsp The Olive Tree extra virgin olive oil
- 200g white cup mushrooms, sliced
- 35g Pure Valley butter
- 30g White Mill plain flour
- 250ml Farmdale full cream milk
- 60g Bulla crème fraiche
- 1 tbsp Colway dijon mustard
- 200g cooked chicken meat, shredded
- 1 tsp thyme leaves, chopped
- 4½ sheets Elmsbury puff pastry
- 1 Lodge Farms free range egg, beaten
- 2 tsp Stonemill sesame seeds
Method
- Bring a pan of water to the boil. Snap the woody ends off the asparagus and discard. Cut spears into 1cm pieces. Boil for 2 minutes or until just tender, drain and rinse under cold water to cool.
- Place the olive oil into a large frying pan over a medium-high heat. Add the mushrooms and cook for 5 minutes or until the liquid evaporates and they start to colour. Season and set aside.
- Place a small saucepan over a medium heat. Add the butter and when melted, stir in the flour. Cook for 1 minute. Whisk in the milk for 3 minutes or until thickened. Stir in crème fraiche and mustard, then set aside to cool.
- Pour sauce into a mixing bowl and stir in the chicken, thyme, asparagus and mushrooms and season well.
- Preheat oven to 180°C. Using an 11cm cutter, cut out 4 puff pastry rounds per sheet. You’ll end up with 18 rounds. Place about 40g of the filling on one half of each pastry round, leaving a 1cm clear border. Fold in half to create a semi-circle then crimp the edges to seal very well. If they are not well sealed they can burst open during cooking.
- Transfer to a baking sheet. Brush with beaten egg, sprinkle with sesame seeds, salt and pepper. Bake for 25 minutes or until puffy and golden. Allow to cool slightly and eat hot or warm.
Optional: You can use leftover cooked asparagus or mushrooms. Other leftover vegetables also work well. Try any combination of peas, spinach, zucchini or leeks.
