Chicken & Mushroom Pasty - Handheld Savory Pie

Craving something golden, flaky, and stuffed with pure comfort? This Chicken & Mushroom Pasty is your new go-to. Packed with tender chicken thighs, sautéed mushrooms, garlic, herbs, and a silky cream sauce, it’s everything you want in a handheld pie. Wrapped in buttery puff pastry and baked until golden perfection, this cozy British-inspired dish is perfect for picnics, lunchboxes, or a rustic dinner at home. Serve warm or at room temp — and prepare for compliments.

Ingredients

267g / 1 ¾ cups chicken thighs, diced small

114g / 1 cup mushrooms, sliced

133ml / ½ cup chicken stock

20g / 2 tbsp plain or all-purpose flour

20g / 2 tbsp unsalted butter

50g/ 1/4 cup chopped onion (optional)

2 tsp olive oil

2 cloves garlic, minced

10ml / 2 tsp cider vinegar or white wine vinegar

80ml / ⅓ cup double cream

⅓ tsp salt

⅓ tsp white pepper

⅓ tsp black pepper

⅓ tsp dried thyme

¼ cup fresh parsley, chopped

⅔ large egg + dash of milk for egg wash (or 1 egg yolk + milk)

Puff pastry sheet, thawed

Method

I can practically taste this!

1. In a hot pan, drizzle in your olive

   and let it sizzle. Toss in your diced chicken thighs, season them well with salt and pepper, and cook until golden and just cooked through. Scoop 'em out and set aside—they’ll be back for the party.

2. Mushrooms Meet Butter:

Same pan, no need to clean (flavor!). Melt the butter, then drop in the chopped onion (if using), saute for 3 minutes, then add those juicy mushrooms. Let them get golden and tender, about 4–5 minutes. Stir in the minced garlic and dried thyme. Give it another 2 minutes of love.

3. Bring It All Together:

Return the chicken (and its juices!) to the pan. Sprinkle over the flour and stir— it’ll coat everything and cook off that raw flavor in 2 minutes. Splash in the stock and vinegar to deglaze, then add cream and fresh parsley. Stir and let it bubble on low heat for about 5 minutes. Season to taste. Remove from heat, cover, and let it cool completely. (Make-ahead magic: store in fridge up to 2 days.)

4. Prep Your Pastry:

Roll out your puff pastry on a floured surface and slice into 4 rectangles. Scoop a hearty spoonful of the cooled filling onto one side of each rectangle—leave room to seal the edges! Brush inside edges with egg wash, fold over, and press to seal. Crimp with a fork for that rustic pasty charm. Slash 2–3 vents on top, brush with egg wash, and—if you’re cheeky—sprinkle with coarse salt.

5. Bake It Beautiful:

Place on a parchment-lined tray. Bake at 425°F / 220°C for 10 minutes. Then drop the heat to 350°F / 176°C and bake for another 25–30 minutes. Check for golden perfection.

6. Serve & Devour:

Cool slightly before serving. These pasties are glorious warm or hot. Perfect for picnics, cozy nights in, or just because.

TJ’s Tips:

* Fancy a smoky twist? Add a pinch of smoked paprika to the filling.

* Don't stuff the filling like it's your suitcase—leave room to seal!

Bon appétit, you gorgeous kitchen rebel.

Please watch the video below. Enjoy your adventure time in the kitchen.

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