This week’s recipe is a great option for anyone looking to make a light snack rather than a full-on meal. A flavoursome take on the much-loved Cornish pasty, this homemade meat-pie is both filling and tasty.

We’d love to see how you get on, so send in pics of your efforts to and we’ll feature on our social media.

Roast Chicken Pasties


For the pastry

  • 550g plain flour
  • 200g butter or baking margarine
  • 1 tsp salt
  • 6 tbsp cold water
  • 1 egg, lightly beaten


For the filling

  • 200g roast chicken slices
  • 100g ready-made stuffing
  • 100g tinned new potatoes
  • 50g tinned peas
  • 50g tinned sliced carrots
  • 150ml chicken gravy
  • Salt and pepper to taste
Dish of the week: Roast chicken pasties
Image Credit:



  1. To make the pastry, crumble together the flour, salt and the baking margarine in a bowl by hand until it resembles breadcrumbs.
  2. Add in the cold water one tablespoon at a time until it forms a dough.
  3. Wrap this in clingfilm and chill for an hour.
  4. To make the filling, mix together all of the other ingredients.
  5. Pre-heat the oven to 180°C. Roll out the pastry and cut into discs using a small plate as a guide.
  6. Put a large tablespoon of filling just below the middle of the disc.
  7. Use a pastry brush to spread a little egg around the edge, pull the pastry over and seal shut.
  8. Use a fork to create the ‘crimp’ pattern around the edge. Pierce with a knife to let the steam out and brush with the beaten egg.
  9. Bake for 30 minutes. Either serve straight from the oven or eat them cold later.


Recipe by She Who Bakes, via Stork


Leave a Reply

Your email address will not be published.


This site uses Akismet to reduce spam. Learn how your comment data is processed.