Chicken and Vegetable Pasty Roll

Indulge in the comforting, flaky perfection of the Chicken and Vegetable Pasty Roll—a savory delight that combines golden puff pastry with a rich, creamy filling. Packed with tender diced chicken, hearty vegetables like carrot, potato, and peas, and a luscious sauce made with chicken stock and milk, this recipe is a perfect blend of flavor and texture. The pastry is brushed with an egg wash for a beautifully crisp, golden finish, while small slits on top ensure the filling is perfectly cooked. Ideal as a lunch or dinner option, this homemade pasty roll is easy to assemble and bakes to perfection in just 30 minutes. Whether served warm with a side salad or enjoyed as a grab-and-go snack, this recipe promises both taste and convenience! Perfect for fans of comfort food and flaky pastry goodness, this dish will quickly become a family favorite.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 package puff pastry sheet
• 300 grams boneless, skinless chicken breast
• 1 medium carrot
• 1 medium potato
• 50 grams frozen peas
• 1 small onion
• 30 grams butter
• 2 tablespoons all-purpose flour
• 200 milliliters chicken stock
• 100 milliliters milk
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 1 large egg

Directions

Step 1

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.

Step 2

Dice the chicken breast into small bite-sized pieces. Peel and finely chop the carrot, potato, and onion.

Step 3

In a large pan over medium heat, melt the butter and sauté the onion until soft and translucent, about 3-4 minutes.

Step 4

Add the chicken pieces to the pan and cook until lightly browned, about 5 minutes.

Step 5

Stir in the diced carrot, potato, and frozen peas, and cook for another 3-4 minutes.

Step 6

Sprinkle the flour over the mixture and stir well to coat, cooking for 1 minute to remove the raw flour taste.

Step 7

Gradually pour in the chicken stock and milk, stirring constantly until the mixture thickens into a creamy sauce, about 2-3 minutes. Season with salt and pepper. Remove from heat and let cool slightly.

Step 8

On a floured surface, roll out the puff pastry sheet if necessary. Cut the sheet into two equal rectangles.

Step 9

Spoon the chicken and vegetable filling evenly down the center of each pastry rectangle, leaving a 2cm border on all sides.

Step 10

Fold the pastry over the filling, sealing the edges by pressing them together with a fork. Use a sharp knife to make small slits on top to allow steam to escape.

Step 11

Beat the egg in a small bowl and brush it over the pastry rolls for a golden finish.

Step 12

Place the rolls on the prepared baking sheet and bake for 25-30 minutes or until the pastry is golden and crispy.

Step 13

Let the pasty rolls cool for 5 minutes before slicing and serving.

Nutrition Facts

Serving size	(1632.3g)

Amount per serving	% Daily Value*
Calories	4307.4

Total Fat 259.7g	0%
Saturated Fat 73.0g	0%
Polyunsaturated Fat 4.7g
Cholesterol 570.8mg	0%
Sodium 5674.9mg	0%
Total Carbohydrate 323.1g	0%
Dietary Fiber 20.3g	0%
Total Sugars 27.3g
Protein 157.7g	0%

Vitamin D 118.9IU	0%
Calcium 336.0mg	0%
Iron 21.5mg	0%
Potassium 2576.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.9%

Protein: 14.8%

Carbs: 30.3%