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
Units
- 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
