Description
Chicken and Jammy Courgette Pasties are savory baked pastries filled with tender chicken, caramelized courgettes, and aromatic onions and garlic, all encased in flaky shortcrust pastry. This comforting and flavorful recipe is simple to make and perfect for any occasion, offering a delicious balance of sweet and savory flavors with a crisp, buttery pastry shell.
Ingredients
Units
Scale
Filling
- 300g chicken breast or thighs, diced into bite-sized pieces
- 2 medium courgettes (zucchini), finely chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter or olive oil
- Salt and pepper, to taste
- 2 tbsp fresh herbs (such as thyme or parsley), chopped
- Optional: 50g grated cheese (mature cheddar or feta recommended)
Pastry
- 1 sheet ready-rolled shortcrust pastry (or wholemeal/wholegrain pastry as variation)
- 1 beaten egg or milk, for brushing
Instructions
- Prepare the Filling: Finely chop the courgettes and gently cook them over medium-low heat in butter or olive oil, stirring occasionally until soft and caramelized with a jammy sweetness. In a separate or same pan, sauté the chopped onion and garlic until fragrant and translucent.
- Cook the Chicken: Add the diced chicken to the pan with the courgettes and aromatics, seasoning with salt, pepper, and fresh herbs. Cook thoroughly until the chicken is tender and fully cooked. Remove from heat and let the mixture cool to room temperature to make it easier to handle.
- Prepare the Pastry: On a lightly floured surface, roll out the shortcrust pastry if needed and cut it into even circles or squares, depending on your preferred pasty shape. Keep the pastry chilled until ready to fill to maintain flakiness.
- Assemble the Pasties: Place a generous spoonful of the chicken and jammy courgette filling onto one half of each pastry piece. Sprinkle with grated cheese if using. Fold the pastry over to enclose the filling and press the edges firmly with a fork to seal tightly, preventing any filling from escaping during baking.
- Bake to Golden Perfection: Brush the tops of each pasty with beaten egg or milk to encourage a golden, shiny crust. Bake them in a preheated oven at 200°C (400°F) for 20-25 minutes, or until the pastry is crisp and golden brown.
Notes
- Don’t overfill the pasties to ensure a proper seal and prevent leaks.
- Allow the filling to cool before assembling to avoid soggy pastry.
- Use fresh herbs to brighten and enhance the overall flavor.
- Keep the pastry chilled until filling to maintain flaky layers.
- Preheat the oven fully to ensure even cooking and perfect crust.
Nutrition
- Serving Size: 1 pasty
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 65 mg