Chicken And Vegetable Pasty Roll Recipe

Name: Chicken And Vegetable Pasty Roll
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked barbecued chicken, shredded; 1 cup tasty cheese, grated; 1 egg, beaten; 2 tablespoons fresh chives, chopped; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; 1/2 teaspoon garlic salt; fresh ground pepper, to taste; 1 (420 g) can mixed vegetables, drained or (420 g) the equivalent quantity of leftover vegetables; 2 sheets shortcrust pastry; 2 tablespoons milk

Servings: persons

2 cups cooked barbecued chicken, shredded
1 cup tasty cheese, grated
1 egg, beaten
2 tablespoons fresh chives, chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
fresh ground pepper, to taste
1 (420 g) can mixed vegetables, drained or (420 g) the equivalent quantity of leftover vegetables
2 sheets shortcrust pastry
2 tablespoons milk

1
In a large bowl combine the chicken, cheese, egg, chives and herbs; season to taste; and gently stir through the Mixed Vegetables.
2
Lay the pastry sheets with one sheet slightly overlapping the other, to form an oblong; brush the edges with milk.
3
Spoon the chicken mixture along the length of the pastry edge closest to you; fold the pastry ends in and roll it up over the chicken mixture; continue rolling to form a log.
4
Place the pastie log onto a greased baking tray, with the seal side down.
5
Brush the pastry with milk and bake in a preheated oven at 190C for 25-30 minutes or until the pastry is golden brown.
6
Serve hot or cold.
7
Making Individual Pasties: This filling is also suitable for making smaller individual pasties. Use 4 sheets of pastry cut each into 4. Place the chicken mixture onto one corner of the pastry square and fold it over to form a triangle. Seal the edges with milk and press with a fork. Repeat with the remaining ingredients and bake as per chicken roll.

355

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 cups cooked barbecued chicken, shredded, 1 cup tasty cheese, grated, 1 egg, beaten, 2 tablespoons fresh chives, chopped, and more.

Yes, Chicken And Vegetable Pasty Roll falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken And Vegetable Pasty Roll

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions