I have so much love for pasties. When I first came to the UK I discovered them and instantly fell in love. These Thermomix Chicken and Leek Pasties are such version of the classic Cornish pasty. The crispy shortcrust pastry with piping hot chicken and leek filing dipped into a bit of sauce is a perfect lunch or dinner for the whole family to enjoy. Of course you can always use a more traditional filling of cubed beef, potatoes, onion, carrots and parsley. Or if you want a vegetarian option, I love sweet potato and cheese.
Thermomix Chicken and Leek Pasties
- 500g plain flour
- 1/2 tsp fine sea salt
- 125g unsalted butter, cold and cut into chunks
- 100g ice cold water
Chicken and Leek Filling
- 2 garlic cloves
- 5g parsley
- 1 leek, washed & thinly sliced
- 30g olive oil
- 30g unsalted butter, in small chunks
- 2-3 sprigs fresh thyme, leaves picked
- 400g chicken thighs, skinless, cut into cubes
- 50g white wine
- 1 Tbsp veggie stock paste (or 1 vegetable stock cube)
- 1 pinch black pepper
- 1 large egg, whisked in a small bowl with a pinch of salt
- For the pastry, place the flour, salt and butter in the mixing bowl. Mix 1 Sec. / Turbo / 2x (If you have a TM31, mix 10 Sec. / Speed 6). Knead 1 Min. / Kneading Function while slowly pouring in the water through the lid. If the mixture is too dry, you may need to add a little more water. Transfer the mixture onto a surface and form into a ball. Wrap in cling film and refrigerate for 30 minutes.
- For the filling, place the garlic and parsley in the Thermomix bowl and chop 3 Sec. / Speed 7. Scrape down the sides of the bowl with a spatula.
- Add the leek, olive oil, butter and cook 5 Min. / Varoma / Reverse Speed 1.
- Add the fresh thyme leaves, chicken, white wine, veggie stock paste and black pepper. Cook 8 Min. / 100C / Reverse Speed 1. Transfer into a small bowl and leave to cool completely.
- Preheat the oven to 180C / 160C Fan / Gas Mark 4. Line 2 baking trays with greaseproof paper. Set aside.
- To assemble the pasties, remove the pastry from the fridge. On a floured surface, divide the pastry into 6 pieces and roll each piece out with a rolling pin into a circle of about 10cm diameter. Place a few heaped tablespoons of the filling into the centre. Brush the edge of the pastry with the egg and fold in half, sealing the pastry first, then pinching the edges. You can make them stand up tall like mine or you can have them folded flat. Repeat with the remaining 5 pasties. Place each pasty onto the prepared trays. Brush the tops with the remaining egg and bake for 20-30 minutes until golden brown. Serve hot with your chosen sauce. Enjoy!