Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1/2 teaspoon salt
  • 5 to 7 tablespoons (75-105ml) cold water
  • 1 tablespoon (15ml) olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 8 ounces (225g) cooked chicken, shredded or diced
  • 8 ounces (225g) cremini or button mushrooms, sliced
  • 1 cup (240ml) chicken broth
  • 1 tablespoon (15g) all-purpose flour
  • 1/4 cup (60ml) heavy cream
  • 1 teaspoon (5g) dried thyme
  • Salt and pepper to taste

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Add cold butter and rub into flour until it resembles coarse crumbs.
  3. Stir in cold water a tablespoon at a time until a dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  5. Heat olive oil in a pot over medium heat.
  6. Sauté the diced onion until translucent.
  7. Add garlic and cook for an additional minute.
  8. Stir in mushrooms and cook until they release their moisture.
  9. Sprinkle flour over the mushroom mixture, stir to combine.
  10. Gradually add chicken broth, stirring constantly until thickened.
  11. Mix in cream, chicken, thyme, and seasoning. Cook until heated through.
  12. Preheat the oven to 400°F (200°C).
  13. Roll out the chilled dough on a floured surface to about 1/8-inch thick.
  14. Cut circles (approximately 6 inches in diameter) from the dough.
  15. Place a spoonful of filling on one half of each circle.
  16. Fold the dough over and crimp the edges to seal.
  17. Arrange the pasties on a lined baking sheet.
  18. Brush tops with egg wash for a golden finish.
  19. Bake for 25-30 minutes or until golden brown.