“Chicken” and Mushroom Pasty

Fried mushrooms and Fry’s chicken style strips in a rich, creamy sauce wrapped in JusRol flaky puff pastry. Much of the JusRol range is suitable for vegans, and you’d never tell the difference between it and pastry containing animal products.

Yield; Six pasties Cook time; 15 minutes

You’ll need;

  1. 125g/4.5oz white mushrooms, diced
  2. One clove of garlic, minced
  3. 150g/5oz Fry’s chicken style strips
  4. One teaspoon of dried tarragon
  5. 100ml/3fl.oz hot vegetable stock
  6. 100ml/3fl.oz unsweetened soy milk, warmed
  7. Two tablespoons of plain flour
  8. Two tablespoons of vegan margarine


Firstly work on the filling. It’ll have to chill in the fridge before assembling the pasties, hot filling and uncooked pastry don’t make good bedfellows.

  • Heat a teaspoon of oil in a pan over medium heat. Cook the garlic for a minute before adding the mushrooms.
  • Once the mushrooms have released their liquid and decreased in size, add the chicken strips, tarragon and season with salt and black pepper. After another ten minutes set aside. Next, work on the sauce.
  • Heat the two tablespoons of margarine in a saucepan over a medium heat. Add the flour and whisk for around three minutes.
  • Slowly add the milk and stock, whisking constantly. After a few more minutes you should have a thick sauce.

Fold the sauce through the cooked mushroom mixture and refrigerate for an hour. After an hour has elapsed you can move on to making the pasties.

Bake time; 10 minutes

You’ll need;

  1. Your chilled chicken and mushroom mixture
  2. 320g/11oz chilled puff pastry, I used Jus Rol, much of their range is vegan friendly
  3. 50ml/1.5fl.oz unsweetened soy milk


  • Preheat the oven to 200ºC/400ºF and line a baking tray with baking paper.
  • Roll out the pastry and cut into six equal sized pieces.
  • Spoon some of the mixture onto one side of the pastry, being careful not to overfill. Using your finger, wet the edges of the pastry with the soy milk.
  • Fold the pastry over the filling, ensuring everything is covered and no filling has escaped.
  • Fully seal the edges by pressing down on the with the tip of a fork. Cut slits into the top of each pasty to allow steam to escape. Brush the top of each pasty with soy milk.
  • Bake for ten minutes or until golden brown in colour.
  • Allow them the rest for five minutes before transferring to a cooling tray.

They’re great eaten hot or cold. If you want pasties on hand at all times, you could easily double this recipe and freeze them in portions. Then simply defrost them as needed.

Another reason I like making my own pasties is being able to control the amount of filling. Nothing is more disappointing than biting into a pasty with a tiny amount of filling, and comprised mostly of air. So don’t overfill your pasties, but don’t be stingy with the filling.

Bye for now 🙂

3 thoughts on ““Chicken” and Mushroom Pasty

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