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;

  1. One teaspoon of oil
  2. Two cloves of garlic, minced
  3. 125g/4.4oz button mushrooms, chopped
  4. One small brown onion, diced
  5. 175g/6oz mock chicken
  6. A small handful of frozen peas
  7. A small handful of frozen sweetcorn
  8. 75g/2.6oz dairy free cheese, grated
  9. 75ml unsweetened plant milk
  10. Half a teaspoon of both dried parsley and dried tarragon


  • 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;

  1. The filling you made earlier
  2. 375g/13oz ready rolled shortcrust pastry
  3. A few tablespoons of unsweetened plant milk
  4. One teaspoon of dried mixed herbs


  • 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


  • Bake at 200°C/180°C fan assisted/400°F for 12-15 minutes or until golden brown


  • Once baked, remove from the oven and allow to cool for five minutes before eating


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