Chicken and Vegetable Pasty Roll
Indulge in the comforting, flaky perfection of the Chicken and Vegetable Pasty Roll—a savory delight that combines golden puff pastry with a rich, creamy filling. Packed with tender diced chicken, hearty vegetables like carrot, potato, and peas, and a luscious sauce made with chicken stock and milk, this recipe is a perfect blend of flavor and texture. The pastry is brushed with an egg wash for a beautifully crisp, golden finish, while small slits on top ensure the filling is perfectly cooked. Ideal as a lunch or dinner option, this homemade pasty roll is easy to assemble and bakes to perfection in just 30 minutes. Whether served warm with a side salad or enjoyed as a grab-and-go snack, this recipe promises both taste and convenience! Perfect for fans of comfort food and flaky pastry goodness, this dish will quickly become a family favorite.
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Recipe Information
Ingredients
- 1 package puff pastry sheet
- 300 grams boneless, skinless chicken breast
- 1 medium carrot
- 1 medium potato
- 50 grams frozen peas
- 1 small onion
- 30 grams butter
- 2 tablespoons all-purpose flour
- 200 milliliters chicken stock
- 100 milliliters milk
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 large egg
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Dice the chicken breast into small bite-sized pieces. Peel and finely chop the carrot, potato, and onion.
In a large pan over medium heat, melt the butter and sauté the onion until soft and translucent, about 3-4 minutes.
Add the chicken pieces to the pan and cook until lightly browned, about 5 minutes.
Stir in the diced carrot, potato, and frozen peas, and cook for another 3-4 minutes.
Sprinkle the flour over the mixture and stir well to coat, cooking for 1 minute to remove the raw flour taste.
Gradually pour in the chicken stock and milk, stirring constantly until the mixture thickens into a creamy sauce, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.
On a floured surface, roll out the puff pastry sheet if necessary. Cut the sheet into two equal rectangles.
Spoon the chicken and vegetable filling evenly down the center of each pastry rectangle, leaving a 2cm border on all sides.
Fold the pastry over the filling, sealing the edges by pressing them together with a fork. Use a sharp knife to make small slits on top to allow steam to escape.
Beat the egg in a small bowl and brush it over the pastry rolls for a golden finish.
Place the rolls on the prepared baking sheet and bake for 25-30 minutes or until the pastry is golden and crispy.
Let the pasty rolls cool for 5 minutes before slicing and serving.
Nutrition Facts
Calories |
391 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 719 mg | 31% | |
| Total Carbohydrate | 26.3 g | 10% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 4.6 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 74 mg | 6% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 529 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
