Vegetarian Homemade Chicken Pastry
Discover the irresistible charm of Vegetarian Homemade Chicken Pastry, a delicious twist on the classic comfort food! Perfectly flaky puff pastry envelopes a rich, savory filling made from tender plant-based chicken strips, sweet carrots, vibrant peas, and aromatic garlic, all simmered in a thyme-infused vegetable broth for maximum flavor. This recipe is a winner for vegetarians and omnivores alike, combining wholesome ingredients with an easy preparation process that’s ready in under an hour. With a golden, egg-washed finish, these pastries are ideal as appetizers, party snacks, or a light main course. Embrace the magic of homemade vegetarian baking and enjoy a hearty dish that’s bursting with flavor in every bite! Keywords: vegetarian chicken pastry recipe, flaky puff pastry, plant-based chicken, easy vegetarian appetizer.
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Recipe Information
Ingredients
- 2 pieces puff pastry sheets
- 200 grams plant-based chicken strips
- 1 tablespoon olive oil
- 1 medium onion
- 1 medium carrot
- 100 grams frozen peas
- 2 cloves garlic cloves
- 1 teaspoon thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 100 milliliters vegetable broth
- 1 tablespoon cornstarch
- 2 tablespoons milk
- 1 egg yolk
Instructions
Preheat the oven to 200°C (390°F).
Finely chop the onion and garlic. Peel and dice the carrot.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.
Add the diced carrot and cook for another 5 minutes until the carrot softens.
Stir in the plant-based chicken strips and cook for 5 minutes until browned.
Add the peas, thyme, salt, and black pepper. Stir well to combine.
Mix the cornstarch with the vegetable broth to create a slurry. Pour this into the skillet, stirring to combine.
Cook for an additional 2-3 minutes until the sauce has thickened. Remove from heat and let it cool slightly.
Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares.
Place a heaping tablespoon of the vegetable and plant-based chicken mixture onto one half of each pastry square.
Fold the pastry over the filling to create a triangle, pressing the edges with a fork to seal. Ensure the pastry is well-sealed to prevent filling from leaking out during baking.
Whisk together the egg yolk and milk to make an egg wash.
Place the pastries onto a baking tray lined with parchment paper. Brush the top of each pastry with the egg wash.
Bake in the preheated oven for 25-30 minutes until the pastries are golden brown and puffed.
Serve the pastries warm as an appetizer or a light main course.
Nutrition Facts
Calories |
323 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.4 g | 21% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 670 mg | 29% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 4.9 g | ||
| Protein | 14.4 g | 29% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 72 mg | 6% | |
| Iron | 2.8 mg | 15% | |
| Potassium | 409 mg | 9% | |
*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.
