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Chicken Cornish Pasties with Butternut and Sage
Chicken Cornish Pasties with Butternut and Sage deliver tender chicken, warm vegetables, and a flaky homemade crust. A great comfort-style bake that freezes well and tastes even better reheated.
Rustic chicken and veggie pasties with buttery hot water crust
Why You’ll Love and Enjoy Chicken Cornish Pasties with Butternut and Sage
These pasties bake up golden with a cozy chicken veggie filling that actually tastes like a full meal tucked into a warm crust. They’re simple to assemble, and the hot water pastry is surprisingly forgiving, even if you’re not a confident dough person.
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Chicken Cornish Pastries
- Prep Time: 35 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 depending on size 1x
- Category: Appetizers and Snacks
- Method: Moderate
Description
These Chicken Cornish Pasties with Butternut and Sage bake into hand pies that feel both rustic and special at the same time. The filling cooks down into a thick, savory blend that pairs perfectly with the warm pastry.
Ingredients
Hot Water Pastry
- 250 g butter
- 300 ml hot water
- 500 g plain flour plus extra for dusting
- 1 tablespoon sea salt
- 1 large egg beaten
- 1 handful medium cornmeal or polenta for dusting and sprinkling
Filling
- 1 red onion, peeled and finely chopped
- olive oil
- 4 chicken breasts cut into small 2 cm dice (You can swap in beef mince, but brown it a bit longer so it doesn’t steam.)
- 250 g butternut squash, peeled and cut into 1 cm chunks
- 1 carrot, peeled and roughly chopped
- 1 medium potato, peeled and cut into 1 cm chunks
- 6 sprigs fresh sage or thyme, chopped
- a few gratings of nutmeg
- sea salt
- black pepper
- 300 ml chicken stock
- 2 tablespoons Worcestershire sauce
- 1 tablespoon plain flour
Instructions
- Preheat the oven to 180°C or 350°F.
- In a large pan, bring 250 g butter and 300 ml hot water to a boil.
- Take it off the heat and start stirring in 500 g flour and 1 tablespoon sea salt, a bit at a time, until a soft dough comes together.
- The dough will feel warm and a little sticky at first, but it firms up.
- Tip it onto a floured countertop and knead lightly until smooth.
- Place the dough in a floured bowl, dust the top with a pinch of flour, cover, and chill for about 30 minutes, so it’s easier to roll without melting.
- Heat a splash of olive oil in a large pan and cook 1 chopped red onion for about 5 minutes until softened.
- Add 4 diced chicken breasts and fry for 5 minutes until lightly browned.
- Toss in 250 g butternut squash, 1 chopped carrot, 1 chopped potato, and 6 chopped sage sprigs.
- Cook another 5 minutes, so the veggies start to soften.
- Add a few gratings of nutmeg, then season generously with salt and pepper.
- Add 300 ml chicken stock and 2 tablespoons Worcestershire sauce.
- Sprinkle in 1 tablespoon of flour and stir well so it thickens without lumping.
- Simmer 15 to 20 minutes until most of the liquid cooks off, and you’ve got a thick, scoopable filling instead of a runny one.
- Let it cool for 10 minutes in order not to melt the pastry.
- Dust your counter and rolling pin.
- Divide the dough in half and roll each piece a little thinner than 0.5 cm.
- Use a cereal bowl, ±15 cm wide, to cut circles.
- You’ll get around 4 from each piece, then re-roll scraps to make up 8 circles total. Keep them lightly floured so they don’t stick.
- Spoon some warm filling into the center of each circle.
- Brush the edges with the beaten egg.
- Fold over to make a half moon and crimp with your fingers or press with a fork.
- Make sure the seal is tight to prevent the filling from leaking out.
- Line a tray with greaseproof paper and ‘flour’ with a handful of cornmeal.
- Place the pasties on top, brush them all over with more beaten egg, and sprinkle a little extra cornmeal.
- Bake for 30 to 35 minutes until golden and crisp.
- Let them cool for a few minutes, so the steam settles before you bite in.
Notes
Created, prepared, tried, and tested by Gail
These pasties bring together chicken, squash, potatoes, and sage in a thick gravy. The pastry stays tender and the filling tastes even better the next day.
Chicken Cornish Pasties with Butternut and Sage offer a warm and satisfying mix of tender chicken, vegetables, and herbs wrapped in a soft golden crust. They taste comforting, and provide an easy way to prepare a cozy hand pie that always turns out well.
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These look yummy.
Thank you, Linda. Hope you do give it a try and enjoy it.