Vegetarian Homemade Chicken Pastry

Delight in the comforting flavors of this Vegetarian Homemade Chicken Pastry, a plant-based twist on a classic favorite! These flaky golden puff pastries are stuffed with a savory filling of plant-based chicken strips, tender carrots, sweet peas, and fragrant thyme. The mixture is cooked to perfection in a luscious vegetable broth gravy, then encased in buttery puff pastry for a decadent and satisfying bite. Perfect as an appetizer or a light vegetarian main course, this recipe is both crowd-pleasing and simple to prepare, with just 25 minutes of prep time. Whether you're catering to vegetarians or simply looking for a meatless alternative, these pastries are sure to become a household favorite—rich in taste, texture, and all the comforts of a homemade treat.

Nutriscore Rating: 75/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 pieces puff pastry sheets
• 200 grams plant-based chicken strips
• 1 tablespoon olive oil
• 1 medium onion
• 1 medium carrot
• 100 grams frozen peas
• 2 cloves garlic cloves
• 1 teaspoon thyme
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 100 milliliters vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons milk
• 1 egg yolk

Directions

Step 1

Preheat the oven to 200°C (390°F).

Step 2

Finely chop the onion and garlic. Peel and dice the carrot.

Step 3

In a large skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened, about 3-4 minutes.

Step 4

Add the diced carrot and cook for another 5 minutes until the carrot softens.

Step 5

Stir in the plant-based chicken strips and cook for 5 minutes until browned.

Step 6

Add the peas, thyme, salt, and black pepper. Stir well to combine.

Step 7

Mix the cornstarch with the vegetable broth to create a slurry. Pour this into the skillet, stirring to combine.

Step 8

Cook for an additional 2-3 minutes until the sauce has thickened. Remove from heat and let it cool slightly.

Step 9

Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into four equal squares.

Step 10

Place a heaping tablespoon of the vegetable and plant-based chicken mixture onto one half of each pastry square.

Step 11

Fold the pastry over the filling to create a triangle, pressing the edges with a fork to seal. Ensure the pastry is well-sealed to prevent filling from leaking out during baking.

Step 12

Whisk together the egg yolk and milk to make an egg wash.

Step 13

Place the pastries onto a baking tray lined with parchment paper. Brush the top of each pastry with the egg wash.

Step 14

Bake in the preheated oven for 25-30 minutes until the pastries are golden brown and puffed.

Step 15

Serve the pastries warm as an appetizer or a light main course.

Nutrition Facts

Serving size	(788.9g)

Amount per serving	% Daily Value*
Calories	1296.6

Total Fat 71.0g	0%
Saturated Fat 16.6g	0%
Polyunsaturated Fat 1.6g
Cholesterol 187.2mg	0%
Sodium 2724.9mg	0%
Total Carbohydrate 115.6g	0%
Dietary Fiber 19.1g	0%
Total Sugars 20.0g
Protein 60.8g	0%

Vitamin D 31.2IU	0%
Calcium 306.4mg	0%
Iron 11.0mg	0%
Potassium 1414.8mg	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: 47.5%

Protein: 18.1%

Carbs: 34.4%