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Chicken Pasty
Chicken Pasty is a traditional English recipe (from Cornwall) for a classic pasty of parboiled chicken thighs baked in a flour, lard and suet pastry case. The full recipe is presented here and I hope you enjoy this classic English version of: Chicken Pasty.
prep time
20 minutes
cook time
55 minutes
Total Time:
75 minutes
Serves:
2
Rating: 
Tags : Chicken RecipesBaking RecipesBritish RecipesEnglish RecipesCornish Recipes
Original Version
This is a classic recipe derived from the 1929 volume of traditional Cornish recipes:
Cornish Recipes, Ancient and Modern, Edith Martin, Truro, 1929
The relevant chapter being the one on
Pasties (With varies Fillings)
Chicken cut up in small pieces.
Modern Redaction
Ingredients:
pastry for pasties
For the Filling:
6 chicken thighs on the bone
salt and freshly-ground black pepper, to taste
Method:
Clean and skin the chicken thighs. Bring a pan of water to a boil, add the chicken and cook for about 15 minutes, or until just over half cooked. Remove the chicken from the water and set aside until cool enough to handle. Remove the bones from the meat and cut the chicken thighs into strips.
Take two rounds of the pasty pastry and fold half of each round over a rolling pin (this makes it easier to cover the filling) and arrange the half the meat over the uncovered half of pastry. Season to taste with salt and black pepper.
Dampen the edges lightly with water or milk then use the rolling pin to cover the filling with the other pastry half (so that you have a half-moon shape).
Now use your finger and thumb to either crimp the edges of the pastry together then cut a gash in the centre. Place on a baking tray and repeat the process with the second pasty then transfer to an oven pre-heated to 200°C and bake for about 40 minutes, or until the filling is piping hot and the pastry is firm and golden.
