Print

Chicken and Jammy Courgette Pasties Recipe

Print Recipe

★★★★★

4.9 from 109 reviews

Delicious and savory Chicken and Jammy Courgette Pasties combining tender shredded chicken, golden fried courgettes, and creamy cheese filling wrapped in crispy puff pastry. Perfectly baked or air-fried to golden perfection for a comforting meal suitable for any occasion.

Ingredients

Scale

Chicken

  • ½ chicken or 2–3 chicken thighs
  • Olive oil for cooking
  • Salt and pepper, to taste

Vegetables & Herbs

  • 300g courgettes (2 large), thinly sliced
  • 10g fresh chives, finely chopped
  • 10g fresh parsley, finely chopped

Filling

  • 1 tub (200g) full-fat cream cheese
  • 1 tablespoon Dijon mustard

Pastry & Topping

  • 1 sheet puff pastry, chilled
  • 1 egg, beaten
  • 1 teaspoon black sesame seeds

Instructions

  1. Preheat the Cooking Appliance: Begin by preheating your oven or air fryer to the specified temperatures for cooking the chicken and baking the pasties.
  2. Prepare and Season the Chicken: Rub the half chicken or chicken thighs with olive oil and season generously with salt and pepper to enhance flavor.
  3. Cook the Chicken: For the air fryer, cook at 190°C for 35 minutes until the thickest part reaches 75°C, ensuring tenderness. For the oven, cook at 200°C for 30-40 minutes until the internal temperature hits 75°C and the chicken is cooked through.
  4. Rest and Shred the Chicken: Let the cooked chicken rest for 5 minutes to retain juices, then shred it including the crispy skin for texture and flavor.
  5. Cook the Courgettes: While chicken cooks, fry the thinly sliced courgettes in a teaspoon of olive oil over high heat until golden brown and soft, then season with salt and pepper and set aside to cool.
  6. Mix the Filling: Combine shredded chicken, jammy courgettes, fresh chives, parsley, cream cheese, and Dijon mustard. Mix thoroughly and season to taste with salt and pepper for a balanced flavor.
  7. Chill the Filling: Spread the filling mixture onto a baking sheet and freeze for 10-15 minutes to firm it up, making it easier to handle during assembly.
  8. Prepare the Puff Pastry: Roll the chilled puff pastry into an even large square, then cut into four large squares for individual pasties.
  9. Assemble the Pasties: Dollop the cooled filling onto the lower half of each pastry square in a triangular shape. Brush the edges with beaten egg, fold the top half over to seal, and crimp edges tightly with a fork.
  10. Apply Egg Wash and Seeds: Brush the entire pasty surface with the remaining beaten egg and sprinkle black sesame seeds on top for an attractive finish.
  11. Bake the Pasties: In the air fryer, bake at 170°C for 25-35 minutes until golden and cooked through. In the oven, bake at 190°C for 25-30 minutes until the pastry is crisp and golden, especially at the bottom.
  12. Serve: Enjoy the pasties hot, either on their own or accompanied by mashed potatoes and sautéed greens for a complete meal.

Notes

  • You can substitute half chicken with chicken thighs for convenience and equal taste.
  • Allowing the filling to chill before assembling helps prevent the pastry from becoming soggy.
  • Check the internal temperature of the chicken with a meat thermometer to ensure safety and tenderness.
  • Black sesame seeds add a lovely nutty flavor and decorative touch but can be omitted if preferred.
  • Use full-fat cream cheese for richness; low-fat versions may alter texture and taste.
  • Resting the chicken after cooking allows juices to redistribute, making the filling juicier.

Keywords: chicken pasties, courgette recipe, puff pastry, savory pasties, easy dinner, British baking, creamy chicken filling

Find it online: https://nataliereeve.com/chicken-and-jammy-courgette-pasties-recipe/