Marry Me Chicken Pasties
Marry Me Chicken Pasties
Ingredients
For the Chicken Marinade
- 3 chicken breasts, diced
- 1 teaspoon mixed herbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon all purpose seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Filling Base
- 1 1/2 tablespoons butter, or oil
- 3 garlic cloves, minced
- 1 large onion, diced
- 1 red chili
- 1 teaspoon oil
- 1 teaspoon pepper
- 3 tablespoons red pesto, (Parmesan, sun-dried tomatoes, olive oil, pine nuts blended)
- 1 tablespoon tomato puree
- 100 grams baby plum tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- handfuls Parmesan cheese
- 100 ml double cream
- 300 grams baby spinach, chopped
For Assembly
- as needed ready-made puff pastry
- as needed mozzarella
- 1 egg, beaten, for egg wash
- as needed coriander, fresh, chopped, for garnish
- as needed chives, fresh, chopped, for garnish
- as needed parsley, fresh, chopped, for garnish
Instructions
- 1
Dice the 3 chicken breasts and place them in a bowl. Add 1 teaspoon mixed herbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon all purpose seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well with tongs until the chicken is evenly coated.
⏱️ 10 min
- 2
Heat a pan with 1 1/2 tablespoons butter or oil over medium heat. Add the marinated chicken to the pan. Sprinkle flour over the chicken and cook for 10 minutes, stirring occasionally, to eliminate the raw flour taste and thicken the filling.
⏱️ 10 min
- 3
Once cooked, remove the chicken from the pan and set aside. Do not clean the pan as the residual seasoning and flour will be used for the sauce.
⏱️ 2 min
- 4
To loosen the seasoning and flour stuck to the pan, add a splash of water to the pan.
⏱️ 1 min
- 5
Add 3 minced garlic cloves, 1 diced large onion, and 1 red chili to the pan. Simmer on low-medium heat until translucent.
⏱️ 8 min
- 6
Mix in 3 tablespoons red pesto, 1 tablespoon tomato puree, and 100 grams baby plum tomatoes. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, and 1 teaspoon paprika. Stir well to allow the seasonings to bloom.
⏱️ 3 min
- 7
Place a lid on the pan and let the tomatoes reduce for 10 minutes.
⏱️ 10 min
- 8
Add the cooked chicken back into the pan. Pour in 100 ml double cream and add handfuls of Parmesan cheese. Stir well to combine.
⏱️ 2 min
- 9
Add 300 grams chopped baby spinach to the pan. Stir until the spinach wilts and reduces. Place the lid back on and let the entire mixture simmer and reduce until it thickens.
⏱️ 5 min
- 10
Stir in some fresh coriander, chives, or parsley. Transfer the chicken filling to a bowl and allow it to cool down and set completely before assembling the pasties. This will take at least 30-60 minutes.
⏱️ 60 min
- 11
Take ready-made puff pastry and cut it into desired shapes for pasties (e.g., squares or rectangles).
⏱️ 5 min
- 12
Scoop a portion of the chilled chicken filling onto one half of each pastry base. Optionally, add some mozzarella on top of the filling.
⏱️ 10 min
- 13
Brush egg wash onto the edges of the pastry. Place another piece of puff pastry on top to create a sealed pasty. Press down the edges firmly with a fork to seal and prevent leakage.
⏱️ 5 min
- 14
Trim the seams neatly with a knife. Score a pattern on the top of the pasty for aesthetics and to allow steam to escape. Brush the top of the pasty with egg wash and sprinkle with extra herbs.
⏱️ 5 min
- 15
To bake from fresh: Preheat oven to 160-170°C. Bake for 30 minutes. To bake from frozen: Preheat oven to 160°C. Bake for 40 minutes. To air fry: Airfry at 160-170°C for 25 minutes.
⏱️ 40 min•🌡️ 160
Kitchen Tools
Nutrition Facts (per serving)
Marry Me Chicken Pasties
For the Chicken Marinade
- 3 chicken breasts, diced
- 1 teaspoon mixed herbs
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon all purpose seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
For the Filling Base
- 1 1/2 tablespoons butter, or oil
- 3 garlic cloves, minced
- 1 large onion, diced
- 1 red chili
- 1 teaspoon oil
- 1 teaspoon pepper
- 3 tablespoons red pesto, (Parmesan, sun-dried tomatoes, olive oil, pine nuts blended)
- 1 tablespoon tomato puree
- 100 grams baby plum tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper
- 1 teaspoon paprika
- handfuls Parmesan cheese
- 100 ml double cream
- 300 grams baby spinach, chopped
For Assembly
- as needed ready-made puff pastry
- as needed mozzarella
- 1 egg, beaten, for egg wash
- as needed coriander, fresh, chopped, for garnish
- as needed chives, fresh, chopped, for garnish
- as needed parsley, fresh, chopped, for garnish
Instructions
- 1
Dice the 3 chicken breasts and place them in a bowl. Add 1 teaspoon mixed herbs, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon all purpose seasoning, 1 teaspoon salt, and 1/2 teaspoon pepper. Mix well with tongs until the chicken is evenly coated.
⏱️ 10 min - 2
Heat a pan with 1 1/2 tablespoons butter or oil over medium heat. Add the marinated chicken to the pan. Sprinkle flour over the chicken and cook for 10 minutes, stirring occasionally, to eliminate the raw flour taste and thicken the filling.
⏱️ 10 min - 3
Once cooked, remove the chicken from the pan and set aside. Do not clean the pan as the residual seasoning and flour will be used for the sauce.
⏱️ 2 min - 4
To loosen the seasoning and flour stuck to the pan, add a splash of water to the pan.
⏱️ 1 min - 5
Add 3 minced garlic cloves, 1 diced large onion, and 1 red chili to the pan. Simmer on low-medium heat until translucent.
⏱️ 8 min - 6
Mix in 3 tablespoons red pesto, 1 tablespoon tomato puree, and 100 grams baby plum tomatoes. Sprinkle in 1 teaspoon garlic powder, 1 teaspoon cayenne pepper, and 1 teaspoon paprika. Stir well to allow the seasonings to bloom.
⏱️ 3 min - 7
Place a lid on the pan and let the tomatoes reduce for 10 minutes.
⏱️ 10 min - 8
Add the cooked chicken back into the pan. Pour in 100 ml double cream and add handfuls of Parmesan cheese. Stir well to combine.
⏱️ 2 min - 9
Add 300 grams chopped baby spinach to the pan. Stir until the spinach wilts and reduces. Place the lid back on and let the entire mixture simmer and reduce until it thickens.
⏱️ 5 min - 10
Stir in some fresh coriander, chives, or parsley. Transfer the chicken filling to a bowl and allow it to cool down and set completely before assembling the pasties. This will take at least 30-60 minutes.
⏱️ 60 min - 11
Take ready-made puff pastry and cut it into desired shapes for pasties (e.g., squares or rectangles).
⏱️ 5 min - 12
Scoop a portion of the chilled chicken filling onto one half of each pastry base. Optionally, add some mozzarella on top of the filling.
⏱️ 10 min - 13
Brush egg wash onto the edges of the pastry. Place another piece of puff pastry on top to create a sealed pasty. Press down the edges firmly with a fork to seal and prevent leakage.
⏱️ 5 min - 14
Trim the seams neatly with a knife. Score a pattern on the top of the pasty for aesthetics and to allow steam to escape. Brush the top of the pasty with egg wash and sprinkle with extra herbs.
⏱️ 5 min - 15
To bake from fresh: Preheat oven to 160-170°C. Bake for 30 minutes. To bake from frozen: Preheat oven to 160°C. Bake for 40 minutes. To air fry: Airfry at 160-170°C for 25 minutes.
⏱️ 40 min•🌡️ 160