Chicken & Mushroom Alfredo Pasties
Chicken & Mushroom Alfredo Pasties
Ingredients
For the Chicken Marinade
- 3 chicken breasts, cut into bite-sized pieces
- 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 Alfredo Filling
- 2 tablespoons flour, as needed for cooking chicken
- 1 1/2 tablespoons butter
- 1 splash water
- 3 garlic cloves, minced
- 1 large onion, diced
- 150 grams mushrooms, sliced
- 200 ml double cream
- 2 handfuls Parmesan cheese, grated, to taste
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
For Assembly
- 2 sheets ready-made puff pastry
- 1/2 cup mozzarella, shredded, optional
- 1 egg, beaten, for egg wash
- 1 teaspoon mixed herbs, for garnish
Instructions
- 1
Place the bite-sized chicken breast pieces 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 thoroughly to coat the chicken evenly.
⏱️ 10 min
- 2
Transfer the marinated chicken to a pan. Add about 2 tablespoons of flour to the chicken in the pan and mix. Pan-cook the chicken on medium heat for 10 minutes, stirring occasionally, until it is seared and cooked through.
⏱️ 10 min
- 3
Remove the cooked chicken from the pan and set it aside in a bowl.
⏱️ 2 min
- 4
To the same pan, add 1 1/2 tablespoons butter and a splash of water to deglaze and loosen any seasoning or flour residue. Add 3 minced garlic cloves and 1 large diced onion. Simmer on low-medium heat until the garlic and onion are caramelized, about 8-10 minutes.
⏱️ 10 min
- 5
Once the garlic and onion are caramelized, add 150 grams sliced mushrooms to the pan. Cook for 7 minutes, stirring occasionally, until the mushrooms have softened and reduced.
⏱️ 7 min
- 6
Pour in 200 ml double cream. Let the mixture simmer gently until it begins to thicken.
⏱️ 5 min
- 7
Add the chopped parsley and chives to the pan. Return the cooked chicken to the pan. Stir in 2 handfuls of grated Parmesan cheese, adjusting the amount to your taste. Let the entire mixture simmer for another 7 minutes, allowing the flavors to meld and the sauce to reduce to a beautiful caramelized consistency.
⏱️ 7 min
- 8
Transfer the finished chicken and mushroom alfredo filling to a bowl and allow it to cool completely. This can take about 30 minutes at room temperature or faster in the refrigerator.
⏱️ 30 min
- 9
Preheat your oven to 160-170°C (325-340°F). Line a baking sheet with parchment paper. Unroll the ready-made puff pastry sheets and cut them into desired shapes (squares or rectangles for pasties).
⏱️ 5 min•🌡️ 165
- 10
Scoop a portion of the chilled chicken filling onto the center of one puff pastry piece. If desired, add some shredded mozzarella on top of the filling.
⏱️ 10 min
- 11
Lightly egg wash the edges of the pastry around the filling. Place another piece of puff pastry on top, aligning the edges. Press down firmly to seal the pasty.
⏱️ 5 min
- 12
Use a fork to crimp the edges of the pasty, creating a decorative and secure seal. Use a knife to neatly trim any excess pastry around the seams.
⏱️ 5 min
- 13
Score a pattern on the top of each pasty (e.g., a spiral or criss-cross). Brush the top surface of the scored pasties with the beaten egg wash. Sprinkle with extra mixed herbs for garnish.
⏱️ 5 min
- 14
Bake the pasties from fresh for 30 minutes at 160-170°C, or air fry at 160-170°C for 25 minutes, until golden brown and puffed. If baking from frozen, bake for 40 minutes at 160°C.
⏱️ 30 min•🌡️ 165
Kitchen Tools
Nutrition Facts (per serving)
Chicken & Mushroom Alfredo Pasties
For the Chicken Marinade
- 3 chicken breasts, cut into bite-sized pieces
- 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 Alfredo Filling
- 2 tablespoons flour, as needed for cooking chicken
- 1 1/2 tablespoons butter
- 1 splash water
- 3 garlic cloves, minced
- 1 large onion, diced
- 150 grams mushrooms, sliced
- 200 ml double cream
- 2 handfuls Parmesan cheese, grated, to taste
- 1/4 cup parsley, chopped
- 1/4 cup chives, chopped
For Assembly
- 2 sheets ready-made puff pastry
- 1/2 cup mozzarella, shredded, optional
- 1 egg, beaten, for egg wash
- 1 teaspoon mixed herbs, for garnish
Instructions
- 1
Place the bite-sized chicken breast pieces 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 thoroughly to coat the chicken evenly.
⏱️ 10 min - 2
Transfer the marinated chicken to a pan. Add about 2 tablespoons of flour to the chicken in the pan and mix. Pan-cook the chicken on medium heat for 10 minutes, stirring occasionally, until it is seared and cooked through.
⏱️ 10 min - 3
Remove the cooked chicken from the pan and set it aside in a bowl.
⏱️ 2 min - 4
To the same pan, add 1 1/2 tablespoons butter and a splash of water to deglaze and loosen any seasoning or flour residue. Add 3 minced garlic cloves and 1 large diced onion. Simmer on low-medium heat until the garlic and onion are caramelized, about 8-10 minutes.
⏱️ 10 min - 5
Once the garlic and onion are caramelized, add 150 grams sliced mushrooms to the pan. Cook for 7 minutes, stirring occasionally, until the mushrooms have softened and reduced.
⏱️ 7 min - 6
Pour in 200 ml double cream. Let the mixture simmer gently until it begins to thicken.
⏱️ 5 min - 7
Add the chopped parsley and chives to the pan. Return the cooked chicken to the pan. Stir in 2 handfuls of grated Parmesan cheese, adjusting the amount to your taste. Let the entire mixture simmer for another 7 minutes, allowing the flavors to meld and the sauce to reduce to a beautiful caramelized consistency.
⏱️ 7 min - 8
Transfer the finished chicken and mushroom alfredo filling to a bowl and allow it to cool completely. This can take about 30 minutes at room temperature or faster in the refrigerator.
⏱️ 30 min - 9
Preheat your oven to 160-170°C (325-340°F). Line a baking sheet with parchment paper. Unroll the ready-made puff pastry sheets and cut them into desired shapes (squares or rectangles for pasties).
⏱️ 5 min•🌡️ 165 - 10
Scoop a portion of the chilled chicken filling onto the center of one puff pastry piece. If desired, add some shredded mozzarella on top of the filling.
⏱️ 10 min - 11
Lightly egg wash the edges of the pastry around the filling. Place another piece of puff pastry on top, aligning the edges. Press down firmly to seal the pasty.
⏱️ 5 min - 12
Use a fork to crimp the edges of the pasty, creating a decorative and secure seal. Use a knife to neatly trim any excess pastry around the seams.
⏱️ 5 min - 13
Score a pattern on the top of each pasty (e.g., a spiral or criss-cross). Brush the top surface of the scored pasties with the beaten egg wash. Sprinkle with extra mixed herbs for garnish.
⏱️ 5 min - 14
Bake the pasties from fresh for 30 minutes at 160-170°C, or air fry at 160-170°C for 25 minutes, until golden brown and puffed. If baking from frozen, bake for 40 minutes at 160°C.
⏱️ 30 min•🌡️ 165