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    Chicken & Emmental pasties

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    Chicken & Emmental pasties

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 8


    200g pack 2 Waitrose British Cooked Chicken Skinless Breast Fillets
    90g Cooks’ Ingredients Smoked Ham Batons
    120g Président The Emmental Grated
    150g essential Waitrose Reduced Fat Soured Cream
    2 tbsp chopped fresh tarragon
    8 frozen puff pastry squares, thawed according to packet instructions
    1 medium essential Waitrose Free Range Egg, lightly beaten
    2 tsp nigella seeds
    Mixed salad, to serve


    1. Preheat the oven to 220ºC, gas mark 7. Roughly chop the chicken and place in a large bowl. Stir in the ham, Emmental, soured cream and tarragon.

    2. Divide the mixture between the pastry squares. Brush the border with a little water then fold in half diagonally to enclose the filling and form triangular parcels. Using a fork or your fingers, press or pinch the edges together to seal.

    3. Transfer the parcels to 1-2 large non-stick baking sheets, leaving enough room between each to puff up. Brush with beaten egg, sprinkle with nigella seeds and bake for 20-25 minutes until puffed, golden and piping hot in the centre. Serve warm or cold with salad.

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    Cook’s tip

    Tarragon is a fabulous partner for both chicken and cheese but can be swapped for parsley for a milder flavour.


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    5 stars