Mini “Chicken” & Vegetable Pasties

These little golden pasties are filled with creamy mock chicken and vegetables. They’re lovely still warm from the oven or chilled too. Don’t eat them straight out of the oven though, mouth burns aren’t fun. For the chicken element of this I chose to go with Vivera chicken style pieces, I got them from Sainsburys. Other mock chicken will work too

Yield; Eight pasties (approx 260kcal each) Cook time; 30 minutes

To make the filling you’ll need;

One teaspoon of oil
Two cloves of garlic, minced
125g/4.4oz button mushrooms, chopped
One small brown onion, diced
175g/6oz mock chicken
A small handful of frozen peas
A small handful of frozen sweetcorn
75g/2.6oz dairy free cheese, grated
75ml unsweetened plant milk
Half a teaspoon of both dried parsley and dried tarragon

Method;

Add the oil into a frying pan over a medium heat, add the garlic and cook for one minute before adding in the onion. Allow the onion to cook for five minutes before adding the mushrooms
Once the mushrooms have been cooking for five minutes, add the mock chicken, peas, sweetcorn, cheese, milk and herbs. Season to taste with salt and black pepper, the cover with a lid and leave to cook for another five minutes
Once the mixture has thickened, and everything has cooked through, set it aside to cool. It’s generally always best to add the filling to the pastry when it’s cold, so leave it to cool for a few hours

To make the pasties you’ll need;

The filling you made earlier
375g/13oz ready rolled shortcrust pastry
A few tablespoons of unsweetened plant milk
One teaspoon of dried mixed herbs

Method;

Allow the pastry to come to room temperature before unrolling. Then cut into eight pieces, try to get them as equal as you can
Spoon a little of the filling onto each piece, then brush the edges of the pastry with some milk
Gently fold the pastry over the filling, being careful not to stretch it. Press down the edges and seal by gently pressing the tines of a fork into the pastry
Slice a few holes into the top of each pastry (this will allow steam to escape), then brush with milk. Finally sprinkle some mixed herbs over the top