Leek, kale and chicken pasties
You can’t go past homemade chicken pasties when you’re craving some creamy, flaky goodness, am I right?
Prep Time 20 mins
Cook Time 25 mins
Course Appetizer and Starters, Lunch, Snacks and Sides
- 1 tablespoon oil
- 1 leek finely sliced
- 1 clove garlic finely chopped
- 3-4 sage leaves roughly chopped
- 6 boneless chicken thighs skinless, diced
- 1 handful baby kale or spinach leaves
- white wine a dash
- 1 teaspoon wholegrain mustard
- ¾ cup milk
- 1 tablespoon cornflour mixed with 2 tablespoons water
- ¼ cup gruyere cheese grated
- 3 sheets puff pastry
- 1 egg beaten with pinch of salt, for egg wash
- sage leaves fried in a little oil until crisp then drained on paper towels to garnish
Preheat oven to 190°C. Line a tray with baking paper.
Heat oil in a medium saucepan and sauté leek, garlic, sage and diced chicken for 4-5 minutes until chicken is nearly cooked and the leek is soft and fragrant. Add kale, dash of wine and mustard and cook for 1 minute then add milk. Bring to a simmer, thicken with cornflour mixture, then stir in cheese. Season well with sea salt and pepper and set aside to cool.
Cut each pastry sheet into quarters to make 12 squares measuring 10-12cm. Place a large spoonful of chicken mixture in centre of a square. Brush edges with egg wash, fold over to make a triangle and crimp edges to seal.
Repeat with remaining squares. Place pasties on tray, brush tops with egg wash and sprinkle with pepper. Bake for 15-20 minutes or until golden and puffed.
This simple recipe sees leek, kale and chicken bound in a mustardy, gruyere-spiked sauce then encased in puff pastry and baked to perfection. Serve with a dollop of fruity chutney or spicy relish and pair with a simple green salad to cut through the richness and add some balance. These pasties would be great to make for a special morning tea at work – you could make them in advance then just heat up in the oven before you serve. They also freeze well, just defrost them fully before popping in the oven.
This recipe comes from the April/May issue of NADIA magazine.