Holiday Recipe Ideas: Chicken, Leek, and Mushroom Pasties

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The one thing that MUST be done before the Holidays begin?  Make an appetizer/entrée to have on hand throughout the season.  Pasties are perfect for this.  They freeze beautifully and everyone loves them.  I grew up on the Iron Range (Chisholm, MN to be specific) and pasties were in every freezer.  They were usually made with ground beef or pork, potatoes, onions, and carrots.  I decided to make a chicken version with leeks instead of onions.  I think you’ll love them!

Pastys

 

Holiday Recipe Ideas: Chicken, Leek, and Mushroom Pasties
Author: 
Recipe type: Entrée or Appetizer
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
The leek in this pasty recipe gives the pasties a distinctive yet delicate flavor. You can serve them alone or with a herb mayo or spiced ketchup. They freeze beautifully!
Ingredients
  • 1 carrot (roughly chopped)
  • 1 leek (roughly chopped)
  • 1 onion (roughly chopped)
  • 1 stalk celery (roughly chopped)
  • 3 bay leaves
  • 5 sprigs of fresh thyme
  • 1 Tbsp whole peppercorns
  • 8 skinless bone-in chicken thighs
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  • 3 cups yellow potato (peeled and diced)
  • 1 cup carrot (peeled and diced)
  • 2 Tbsp olive oil
  • ½ tsp. kosher salt
  • ¼ tsp freshly ground black pepper
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  • 1 Tbsp. olive oil
  • 3 cups leek (halved and sliced thin - white and light green parts only)
  • 1 Tbsp. olive oil
  • 12 ounces mushrooms (hard end cut off of stem and chopped - about 4 cups)
  • 2 Tbsp. butter
  • 2 cloves garlic (minced)
  • 1 Tbsp Italian parsley (minced)
  • 3 tsp. thyme leaves (minced)
  • 5 Tbsp. flour
  • ¾ cup heavy cream
  • ¾ cup finely grated Asiago cheese
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  • 4½ cups flour (plus more for dusting)
  • ½ tsp. kosher salt
  • 5½ sticks cold salted butter (cut into 1 inch pieces)
  • 1 cup ice water (have on hand - you won't use all of it)
  • 1 large egg
  • 1 tsp. milk
Instructions
  1. Preheat the oven to 350º F.
  2. Place the carrot, leek, onion, celery, bay leaves, thyme, peppercorns, and chicken in a 4-quart pot and cover with water. Bring to a boil, reduce heat, and simmer for 1 hour.
  3. On a rimmed baking sheet toss potatoes and carrots with olive oil and season with salt and pepper. Bake until tender and starting to brown - about 12 to 15 minutes.
  4. Remove the chicken from liquid and set aside. When cool enough to handle, shred the meat. Strain the stock, discard the solids and put the stock back into the pot. Let stock simmer to reduce by a third, about 20 minutes.
  5. In a large non-stick frying pan, heat 1 Tbsp. of olive oil over medium heat and cook the leaks until softened, about 5 minutes.
  6. Add another Tablespoon of oil, mushrooms, butter, garlic, parsley, and chopped thyme. Cook for about 5 minutes - cooking off the liquid.
  7. Stir the flour through the mixture to coat. Add 1¼ cup of stock and cook to thicken, about 2 minutes.
  8. Add the chicken, cream, and cheese. Stir to combine and thicken, then remove from heat.
  9. Stir in potatoes and carrots.
Pastry
  1. Mix the flour and salt in the bowl of a large food processor fitted with a metal blade. If you have a small food processor, split the recipe in half.
  2. Add the butter and pulse until the mix resembles breadcrumbs. Add the water by tablespoons and pulse until the dough just comes together. Do not over mix. Wrap the pastry in plastic wrap and store in the refrigerator until ready to use. You will need to leave the dough at room temperature for an hour before it will be easy to work with. This can be made in advance.
Assembly and Baking
  1. Line a baking sheet with parchment paper. Mix the egg and milk in a small bowl. Divide the pastry into manageable batches and roll out to about ⅛ inch thick. Using a 5½ inch round cutter cut rounds of dough. Roll the rounds out slightly to make bigger. Brush the edges with egg wash.
  2. Place ¼ cup of filing on each round and fold over to seal the edges. Crimp the edges with the tines of a fork.
  3. Place the filled pies on the baking sheet. Brush the pastry with the egg wash and bake for 25 to 30 minutes until golden brown.
Note: For appetizers - use a 3½ inch cutter for the dough and fill with 2 Tbsp. of filling.
  1. To freeze: Place uncooked pasties on a parchment covered sheet and place in the freezer for one hour. Wrap pasties individually and keep in the freezer in a plastic bag or sealed container.

 

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