Published: by Absolutely Recipes, in the Birds recipes category.

Chicken & Vegetable Pasty Recipe.

Ingredients:

For Pastry
1 Cup All Purpose Flour
Pinch of Salt
2 Oz Butter (Cold, Cubed)
2 TBSP Cold Water
For Filling
1 Chicken Breast (Boneless, Skinless, Cooked and Diced Small)
1 White Onion (Diced)
1 Baking Potato (Peeled, Diced and Cooked)
2 Carrots (Peeled and Chopped)
1 Celery Rib (Sliced)
1 TSP Ground Nutmeg
1 TSP Italian Seasoning
Pinch of Salt
Pinch of Ground Black Pepper
1 Egg (Lightly Beaten)

Recipe Instructions:

In a large, clean glass bowl, place the butter, flour and salt and using your fingers, rub the mixture together until it resembles fine breadcrumbs, work as quickly as possible so the dough remains as cold as possible.
Add the cold water to the mixture and using a cold metal knife, mix together until a dough forms that begins to come away from the edge of the glass bowl.
If the dough is too dry, add a few more drops of cold water, if it is too wet, add a little more all purpose flour.
Form the dough into a ball and wrap in plastic wrap, chill for 30 minutes in the refrigerator.
While the dough is chilling, begin to make the filling.
Preheat oven to 425 degrees, line a baking sheet with parchment paper, set aside.
In a large glass bowl, combine the cooked and diced potatoes, onion, diced chicken, carrots, celery and seasonings and lightly crush the potatoes so they still have some bulk to them, mix everything to combine evenly.
Remove pastry from the refrigerator and divide into 4 pieces.
On a lightly floured surface, roll each of the pieces of dough into a roughly shaped disk about 6"-8" in diameter.
Divide the filling mixture evenly between the four disks by placing it on one side of each disk brush the edges of the pastry with the lightly beaten egg and fold over the filling to create a half circle shape.
Crimp the edges with the tines of a fork or your fingertips to create a tight seal.
Brush each pasty all over with the remaining egg.
Place the pasties on the lined baking sheet and bake in the preheated oven for 20 minutes.
After 20 minutes, lower the temperature to 350 and continue to bake another 20 minutes until lightly golden-brown and flaky.
Remove from the oven and serve hot or place in an airtight container and allow to cool to room temperature and serve.

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