Leftover chicken and stuffing pasties recipe
Filled with festive flavours, this half-moon chicken pasty recipe put Christmas leftovers to good use. Sausage stuffing, roast chicken and cranberry sauce complete a hearty filling that's encased in golden-baked shortcrust pastry. Eat them hot or cold!
See method- Makes 10
- 20 mins to prepare and 50 mins to cook
- 327 calories / serving
Ingredients
- 1 tbsp olive oil
- 1 onion, finely chopped
- 1 large carrot, diced
- 2 garlic cloves, finely chopped
- 2 fresh sage leaves, finely chopped
- 100g leftover sausage stuffing or 5 leftover cooked chipolatas, chopped
- 200g leftover roast chicken or turkey, chopped
- 1 tbsp cranberry sauce
- 1 chicken stock cube, made up to 120ml
- 500g shortcrust pastry
- plain flour, for dusting
- 1 egg, lightly beaten
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Shop ingredientsEach serving contains
- Energy
- 1365kJ 327.0kcal
- Fat
- 19g
- Saturates
- 7g
- Salt
- 0.8g
- Sugars
- 2g
of the Reference intake
Carbohydrate 26.5gProtein 11.2gFibre 2.0g
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- Preheat the oven to gas 6, 200°C, fan 180°C. Heat the oil in a large, deep frying pan over a medium-low heat. Add the onion and carrot cook for 10 mins until softened. Stir in the garlic and sage and cook for 1 min.
- Add the stuffing or chipolatas, chicken and cranberry sauce to the pan. Pour in the stock and simmer for 3-5 mins until reduced.
- Roll the pastry out on a lightly floured surface. Use a saucer to cut out 10 circles, about 12cm wide. Divide the chicken and stuffing mixture between the pastry, placing on one side of each circle. Dampen the edges of pastry with a little water, fold the pastry over, seal and crimp.
- Brush with egg wash and bake for 20-25 mins until golden brown. Remove and serve. These can be eaten hot or cold.
- See more Christmas leftovers recipes