Waitrose and Partners
Chicken & Emmental pasties

Chicken & Emmental pasties

These creamy chicken and cheese pasties are encased in perfectly golden, flaky puff pastry and are elevated by the smoky ham batons.

5 out of 5 stars(1) Rate this recipe
  • Serves8
  • CourseMain meal
  • Prepare15 mins
  • Cook25 mins
  • Total time40 mins

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Ingredients

  • 200g Chicken Skinless Breast Fillets
  • 90g Cooks' Ingredients Smoked Ham Batons
  • 120g Président The Emmental Grated
  • 150g essential Waitrose Reduced Fat Soured Cream
  • 2 tbsp 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

Method

  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.

Cook’s tip

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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,795kJ/ 431kcals

Fat

28.8g

Saturated Fat

14.9g

Carbohydrates

24.3g

Sugars

2g

Fibre

1.5g

Protein

18.6g

Salt

1.3g

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Overall rating (5/5)

5 out of 5 stars1 rating