Chicken and Jammy Courgette Pasties
This recipe for chicken and jammy courgette pasties brings a fresh twist to the traditional pasty, combining tender chicken with sweet, jammy courgettes and a rich cream cheese filling.
Whether you’re new to making pasties or a seasoned pro, this guide will help you create these delicious pockets of goodness with ease.
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What Are Pasties?
Pasties, originating from Cornwall, England, are a type of savory pastry filled with meat, vegetables, or a combination of both. Traditionally, they were made for miners to take as a portable and hearty meal during their long workdays. The classic Cornish pasty features beef, potatoes, turnips, and onions, all wrapped in a sturdy, crimped pastry. Over the years, pasties have evolved, and now you can find them filled with various ingredients, making them a versatile dish suitable for many tastes and occasions.
Ingredient Replacements
If you want to customise the chicken and jammy courgette pasties to suit your preferences or dietary needs, here are some ingredient replacements you can consider:
- Chicken: You can substitute the chicken with turkey, which offers a similar texture and flavour. For a vegetarian option, use mushrooms or a plant-based chicken substitute.
- Courgettes: If courgettes are unavailable, yellow squash or finely diced bell peppers can work as a substitute, providing a similar texture and sweetness.
- Cream Cheese: For a lighter version, replace the full-fat cream cheese with a reduced-fat option or Greek yoghurt. If you’re dairy-free, use a plant-based cream cheese.
- Puff Pastry: While puff pastry adds a flaky texture, you can use shortcrust pastry for a more traditional feel or even whole-wheat pastry for added fibre.
- Dijon Mustard: If you prefer a milder flavour, swap Dijon mustard with whole-grain mustard or leave it out entirely for a less tangy taste.
Storing Chicken and Jammy Courgette Pasties
Pasties are excellent for meal prepping as they store well and can be enjoyed later. Here’s how to store them:
- In the Refrigerator: After baking, let the pasties cool to room temperature, then store them in an airtight container in the refrigerator for up to three days.
- In the Freezer: To freeze, wrap each pasty individually in plastic wrap, then place them in a freezer-safe bag. They can be stored in the freezer for up to three months. When ready to eat, reheat them in the oven at 180°C (350°F) until fully heated through.
Tips and Tricks for Perfect Chicken and Jammy Courgette Pasties
- Chill the Filling: Allowing the filling to cool slightly before assembling the pasties ensures that the pastry stays firm and doesn’t become soggy, making it easier to handle.
- Seal Well: Crimping the edges of the pastry well is crucial to prevent the filling from leaking out during baking. Use a fork or your fingers to press the edges firmly together.
- Prevent Sogginess: To avoid a soggy bottom, make sure the filling isn’t too wet, and ensure the pastry is baked thoroughly. You can also bake the pasties on a preheated baking tray to help crisp up the bottom.
- Egg Wash: Brushing the pasties with beaten egg before baking gives them a beautiful golden color and helps the sesame seeds adhere better.
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Enjoyed These Chicken and Jammy Courgette Pasties?
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Frequently Asked Questions
Can I make these pasties ahead of time?
Yes, you can prepare the pasties up to the point of baking, then refrigerate them for up to 24 hours before baking. You can also freeze them before or after baking.
What should I serve with chicken and jammy courgette pasties?
These pasties are delicious on their own, but for a complete meal, serve them with a side salad, roasted vegetables, or a light soup.
Can I use filo pastry instead of puff pastry?
Filo pastry can be used for a lighter, crispier version of these pasties. However, filo is more delicate and requires careful handling.
How do I reheat frozen pasties?
Reheat frozen pasties directly from the freezer in a preheated oven at 180°C (350°F) for about 25-30 minutes or until heated through and crispy.
Can I add other vegetables to the filling?
Absolutely! You can add vegetables like spinach, leeks, or mushrooms to the filling for extra flavour and nutrition.
Chicken and Jammy Courgette Pasties
- Total Time: <1.5 hours, including chilling
- Yield: 4 pies
Description
This recipe for chicken and jammy courgette pasties brings a fresh twist to the traditional pasty, combining tender chicken with sweet, jammy courgettes and a rich cream cheese filling.
Ingredients
- 1/2 chicken (or 2–3 chicken thighs as an alternative)
- 300g courgettes (2 large)
- 10g fresh chives, finely chopped
- 10g fresh parsley, finely chopped
- 1 tub (200g) full-fat cream cheese
- 1 tablespoon Dijon mustard
- 1 sheet puff pastry, chilled
- 1 egg, beaten
- 1 teaspoon black sesame seeds
- Olive oil for cooking
- Salt and pepper, to taste
Instructions
- Start by preheating your oven or air fryer.
- Rub the half chicken (or chicken thighs) with olive oil and season generously with salt and pepper.
- Time to cook:
In the air fryer: Cook at 190°C for 35 minutes until the thickest part of the thigh reads 75°C and the chicken is cooked through and tender.
In the oven: Cook at 200°C for 30 to 40 minutes until the thickest part of the thigh reads 75°C and the chicken is cooked through and tender. - Once the chicken is done, let it rest for 5 minutes before shredding it, including the crispy skin.
- While the chicken is cooking, thinly slice the courgettes. Heat a pan over high heat and add a teaspoon of olive oil. Fry the courgettes until they are golden brown and soft. Once cooked, season to taste and set aside to cool.
- Once the chicken is shredded, add the jammy courgettes, fresh chives, parsley, cream cheese, and Dijon mustard to the chicken. Mix everything together thoroughly and season to taste with salt and pepper.
- Spread the filling mixture onto a baking sheet and place it in the freezer for about 10-15 minutes to cool slightly. This will make it easier to handle when assembling the pasties.
- While the filling is chilling, take the puff pastry out of the fridge. Roll the puff pastry into a large square (it may come in a rectangle, so roll it out evenly into a square shape). Cut the pastry into four large pieces.
- Dollop the chilled filling mixture onto one half of each square, shaping it into a triangle on the lower half of the pastry. Beat the egg and brush the edges of the pastry with it. Fold the top half of the pastry over the filling to create a triangular pasty. Use a fork to crimp the edges together tightly to seal.
- Brush the entire pasty with the beaten egg and sprinkle the top with black sesame seeds.
- Time to bake:
In the air fryer: Bake at 170°C for 25 to 35 minutes until the pastry is golden brown and cooked through.
In the oven: Bake at 190°C for 25 to 30 minutes until the pastry is golden brown and fully cooked. Ensure the pastry’s bottom is crisp and not soggy before serving. - Serve as is, or with a side of mashed potatoes, and sauteed greens
- Prep Time: 10-15 mins
- Cook Time: 1 hour
Nutrition
- Serving Size: One pasty
- Calories: 480 kcal
- Sugar: 3g
- Sodium: 520mg
- Fat: 30g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Protein: 22g
- Cholesterol: 110mg
