- 1 Cup Chicken or Turkey (Cooked and Diced or Shredded)
- 1/2 Cup Stuffing
- 1-2 TBSP Cranberry Sauce
- 1 Sheet Ready Rolled/ 500g Block Ready Made Puff Pastry
- 1 Cup Prepared Thick Gravy (Cooled)
- 1 Beaten Egg (For Glazing)
- 1 TBSP Milk
Preparation Time – 20 Mins
Cooking Time – 20 – 25 Mins
Is it just me or do you ever have those days where you just crave a roast dinner but do not have the time, or its the middle of the afternoon? Well these pasties are perfect for that, they are also a great way to use up your leftovers after Sunday/Christmas dinner.
I love Christmas, I love everything about it, the lights, the music, I even love that it gets darker earlier so of course I loved it when Greggs Bakery started to make their festive bakes, the only problem was they only made them at Christmas. So when the new year had come and gone so had Greggs’ festive bakes, so there was only one thing I could do and that was to start making them myself, this also turned out to be a great way to use up leftovers from Sunday dinner (as you have probably already figured out from my other posts I hate waste and love coming up with good ways to use up leftovers). I also always use ready made puff pastry because it looks like a lot of work to make your own puff pastry from scratch, I will try it one day but just not today, I always make my shortcrust pastry from scratch but not puff pastry yet.
Preheat your oven to 200°C.
First off I chopped up my leftover chicken.
As I did not have stuffing with my dinner the day before making these I just made up a box of dried stuffing with water (you do not need to cook this first) and used some of this and then made stuffing balls with the rest and froze them.
Whilst the stuffing was softening I mixed my chicken with the gravy. Using instant gravy granules is fine, as long as the gravy is thick and cooled it doesn’t matter. It is important that the gravy has cooled before putting it on the pastry as it will make your pastry turn into sticky dough and fall apart.
Next roll out your pastry on a floured surface and with a pizza cutter cut 8 rectangles to make a top and bottom for the pasties.
Take a spoonful of the chicken and gravy and place it onto the centre of one of the rectangles. Do this with 4 of the rectangles.
Next take a spoonful of stuffing and place it on top of the chicken. Try not to over fill the pasties though as they will open whilst they are cooking and all of your filling will come out.
Next take around a tsp of cranberry sauce and add this to the top of the stuffing.
Take a pastry brush (or your finger) and milk and lightly brush around the edges of the pastry with the filling on top, this will make sure the pastry “lid” sticks to it. Place the other pastry rectangles on top of the filled halves and press around the edges with a fork to bind them together. Then make a couple of holes in the lids so the steam can escape and your pasties don’t explode.
At this stage I like to go around the edges with a pizza cutter or knife just to neaten up the edges, you don’t have to do this but it prevents having too much empty pastry at the edges of the pasty. Do not go so far into the pasty that you open them though, it should still have the fork pattern around it.
Place on a greased baking tray and lightly brush with egg. Place in the oven and cook for around 20-25mins or until pastry is golden.
Serve immediately, or leave to cool and put them in the freezer.
**These will last up to 1 month in the freezer**