Recipe | Spring Chicken and Asparagus Pasties

This weekend I did my first lot of savoury baking for the year! It’s officially spring which means we get a plethora of new season fruits and veggies to play with which always excites me in the kitchen and of course Asparagus is one of them which just so happens to be one of my favourites, so I created these, My Spring Chicken and Asparagus Pasties – spoiler alert, they’re absolutely delicious!!!

.What You’ll Need.

(Makes 5-6 large pasties)

1 pack of ready roll puff pastry

(even Mary Berry struggles with puff sometimes, so you’re forgiven for buying pre-made! It’s not too difficult to make yourself but it does take a fair bit of time to do it properly)

Packet of cooked chicken (or leftovers from a roast)

Bunch of Asparagus spears

Fresh Chives

250ml of double cream

¾ Chicken Stock Cube

2 tablespoons plain flour

50g Butter

1 egg for glazing

Salt & Pepper to taste

.How To.

– Pre-heat your oven to 220oC and chop up your chicken. You want the tender part of the asparagus so bend the un-cooked spears until they snap and throw away (or re-use for soup!) the root ends – chop finely along with a handful of fresh chives.

– For the sauce, melt the butter, stock cube and flour over a gentle heat and carefully add the cream avoiding boiling and splitting the sauce.

– Mix in your chicken, asparagus and chives, salt and pepper to taste and allow to cool.

– Roll out your pastry (if it’s pre-made this should already be done, hoorah!) and quickly cut out 4-5 rounds for your pasties. I used a bowl and rolled out the trimmings to make an extra mini pasty, waste not want not!

– Spoon out your mixture into the middle of your pastry circles, brush the top edge with your egg glaze and crimp crimp crimp! My crimping needs a bit of work to get it tighter but they held together a treat with a bit of egg wash around the edges and on top leaving a glorious golden shine!

(Don’t overfill your pasties or they’ll pop open in the oven! It’s best to leave a cm gap around the edge when folding so you can crimp the edge tightly and seal your pastie well).

– Put in the oven for 20 minutes and you’re done!

My batch didn’t last long at all especially when they coincided with half time of the football! There have already been orders for more so I’d consider them a roaring success – perfect for a naughty snack, a quick dinner with salad and some homemade roasted vegetable chips or even your spring picnics…enjoy!

Do drop me a tweet or instagram piccy (both @xameliax) if you give my Spring Chicken and Asparagus Pasties a go, I’d love to hear what you think!

Have you ever made your own pasties before? What would be your perfect filling? I’m thinking sweet ones next!