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)


  • 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.


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…

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.

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.

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


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