Home-Made Chicken Pasties with Vegetables

Home-Made Chicken Pasties with Vegetables

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Home-Made Chicken Pasties with Vegetables

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Home-Made Chicken Pasties with Vegetables

I have been making Home-Made Chicken Pasties for a few years, but I've always found them to be a bit fiddly and really time consuming.

One morning last week, Sam and I discussed that we didn't have anything on that night, and I decided not to go to the gym so that we could just have 1 night where we were both home.

So when I wandered over to the shops to get food for dinner, I decided that since I would have heaps of time, I would make chicken pasties. We both really love these, but I don't make them that often because they are so time consuming!

Little did I know, later that day I was going to be plauged with "morning sickness" (who are we kidding, that kind of sickness can last all day long).

Thank goodness, later in the afternoon I started feeling OK. So, I thought I'd better get dinner prepared before the sickness decided to strike again.

Since I was in a bit of a hurry (not knowing when the sickness might hit again) I had an epiphany and realised that I could speed up the process of making these bad boys by popping all the veggies in the food processer (can't believe I'd never thought of that before, I used to spend hours chopping all the veg into teeny tiny cubes... LOL).

So, without further ado, here is the really simple and easy way to make these delicious home-made chicken pasites!

This recipe makes at least 16 pasties (I actually had to thow out some of the chicken and veg mix because I couldn't be bothered making any more, so you might be able to squeeze 18 or more out of this mix)

Ingredients

  • Diced chicken (I used 500grams and got lenards to pre-dice it for me)
  • Brocolli
  • Carrot
  • Parsnip (I'm undecided on this one, used it this time, but not sure I'm loving the parsnip flavour in the pastie)
  • Pumpkin
  • Any other veggies that take your fancy
  • Diced Onion (I usually use onion, but yesterday, the baby was saying "no thanks" to that)
  • Chicken Supreme Gravy (I just use the pre-mix pack)
  • Grated cheese
  • Puff Pastry Sheets
  • 1 Egg
  • Olive oil for cooking

Note on the veggie option I will often just use up what ever veggies I have in the fridge, it doesn't seem to make that much difference to the taste in the end.

Method

Before you start, pre-heat the oven to 180 degrees C (if you don't want to cook them straight away, just cover and leave in the fridge, or otherwise they freeze well too!)

1. Pop all the veggies in the food processor and whizz a couple of times (until they are chopped up really small) or if you don't have a good processor chop the veg into little cubes
2. Heat pan (I used an electric frying pan) with oil and add onion. Cook until brown.
3. Add chicken
4. Once the chicken is cooked, mix up gravy and pour over the chicken in the pan
5. Add the veggies, mix together and pop the lid on the pan until veggies are soft

The result should look something like...

Home-Made Chicken Pasties with Vegetables

6. While you're waiting for the veggies to cook, lay a puff pastry sheet on a large chopping board and divide it into 4 squares.
7. Once the chicken and veg mixture is ready, place a handful of grated cheese on each square of pastry, and a spoonful of chicken/veg mixture on top.

Home-Made Chicken Pasties with Vegetables

8. Using a fork, place little imprints around the edges of the pastry, and then fold it over to make a pastie.

9. Coat with egg and place on a baking tray.

Home-Made Chicken Pasties with Vegetables

9. Pop in the oven and bake for 30-40 minutes.

Home-Made Chicken Pasties with Vegetables

Enjoy!

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Tomato Sauce with Hidden Veggies

Tomato Sauce with Hidden Veggies

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Tomato Sauce with Hidden Veggies

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Tomato Sauce with Hidden Veggies

About a year or so ago I started looking into the amount of sugar contained in many of the items we have around our house. Mainly sauces, dressings and that sort of thing.

I was a little alarmed with the sugar content I found, plus I thought it was fairly unnecessary in most things too!

So I started making a lot of our food from scratch, including my own tomato sauce (the type you would usually use in pasta type dishes) and thought I would share my latest creation on here with you.

On a recent visit to my parents place we decided to have lasagna for dinner.

My Mum isn't one who is too keen on onions or garlic, and my Aunty (who was there too) can't stand capsicum, so I made up a variation on my usual sauce for dinner that night (so much fuss over ingredients... is this what it's like to have kids?? hehe).

So anyway, this time around I decided to include some hidden veggies as well to flesh out the sauce a bit and make the meal a bit more healthy overall.

See below for the recipe!

Here are a couple of before and after pics:

Tomato Sauce with Hidden Veggies
Tomato Sauce with Hidden Veggies

Ingredients

  • 11 tomatoes, diced
  • 1 carrot, grated
  • 1 zucchini, grated
  • bunch of basil (I used thai basil, but each to their own on this one)
  • season with salt and pepper

Method

  1. Place all ingredients in a large saucepan
  2. Cook on high  with lid on until it all starts bubbling
  3. Turn down to a low simmer with the lid off
  4. Once all the ingredients have turned mushy, blend with a hand blender
  5. Add to your favourite pasta dish! (For this one we mixed it into mince and made a delicious lasagne, but I often use the sauce to make spaghetti bolognese or ravioli or a chicken pasta bake... the list is endless really!)


Notes
When I make this at home to pair with spaghetti or ravioli, I usually ditch the carrot and zucchini and add onion, garlic and capsicum. I put all the ingredients on a tray in the oven and bake for approx 30 mins before placing into the saucepan to reduce on low heat. It gives it an awesome flavour which I actually prefer over any store bought pasta sauce!

I'm not sure if my at-home version of it is kid-friendly, but if you give it a go and find they like it, please let me know!

If you want to use this recipe to make pizza sauce, just let it reduce on low heat until it's nice and thick 🙂

Do you have any tricks for hiding veggies in food for your kids? Let us know in the comments below!
 


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