Chicken, Pea & Mushroom Pasties
Easy and delicious, these chicken pasties are made using our Wild Mushroom Cup soup to add a lovely sauce. Just stir in some peas and chives and you have a tasty lunch, snack or picnic treat. They’re a great way of using up any leftover chicken and you can mix up the filling by adding leftover veg or chopped mushrooms.
Preheat the oven to 200C/180Cfan/Gas 6
Make up the cup soup according to the packet instructions.
In a bowl mix together the shredded chicken, chives and peas. Stir in the cup soup and season well with pepper.
On a lightly floured surface roll out the pastry. Cut into four equal rectangles and then spoon equal amounts of the chicken filling into the centre of each. Brush the edges of the pastry with water. Fold the pastry over to enclose the filling and press down to seal. Use a fork to crimp the edges. Cut a small slit in the top of each pasty to allow the steam to escape. Place on a baking tray and bake for 20-25 minutes until puffed and golden. Allow to cool for a few minutes before enjoying.
- 1 x sachet of Ainsley Harriott Wild Mushroom Cup Soup
- 180g roast/cooked chicken, skin and bone removed, chopped or shredded
- 1 tsp snipped chives (or 1 spring onion, finely sliced)
- 100g petis pois
- 1 x 320g ready-made puff pastry sheet
- freshly ground black pepper