Author Topic: Chicken and tarragon pasties  (Read 1790 times)

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Offline knuckle

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Chicken and tarragon pasties
« on: October 10, 2013, 10:02:16 PM »
Came up with this recipe about a couple of years ago as a filling for a stuffed bread but it works so much better as pasties. No game in this but hell, stick the odd woodie in if you want.

Serves 4.


4 med - large chicken breast
Some white plonk (no more than a cup full is required)
Packet of fresh tarragon
Punnet of mushrooms
250ml double cream
2 rolls of puff pastry
Bit of butter
Chicken stock cube.
egg to wash


Cut the chicken into a fine to medium dice and add to a hot SHALLOW pan with oil until lightly brown.
Finely chop the tarragon and add this along with the quartered mushrooms. season with S&P.
Let simmer for another 5 mins then strain the liquor off and set to one side.
Put the chicken and mushroom mix back in the pan but no more heating is required.
Add 200ml of the cream to the mix and stir in every now and again as it cools to ensure everything in well coated.

30 mins before ready to serve, preheat the oven to 200 deg (fan) and unroll the pastry.
Cut the pastry in half across the short width and spoon a quarter of the filling into the middle of each rectangle then fold each in half to seal in the mixture taking care to ensure all is properly sealed. Make a couple of small slits in the top of each to let out steam.

Lightly flour a tray, place the pasties on, coat with some of the beaten egg and pop into the oven.
After about 10-15m  mins, re-coat with the egg to ensure everything will be a lovely golden brown.

At the same time, take the liquor and put back onto the heat. Add the chicken stock cube and good knob of butter and the rest of the cream but do not get too hot too quick as the cream will split. When the pasties are good and golden 25-30 mins, serve with mash pots and the liquor.

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Offline Gambo

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Re: Chicken and tarragon pasties
« Reply #1 on: October 11, 2013, 08:08:36 AM »
Mmmm, sounds scrummy......I'm salivating just reading that!!! :D