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Three chicken and mushroom pasties on a wooden board surrounded by ingredients and decorative items.

Creamy Chicken and Mushroom Pasty with Puff Pastry

5 from 3 votes
A classic combination of chicken and mushrooms in a creamy white sauce. All wrapped up in a puff pastry pasty. A chicken and mushroom pasty makes a comforting snack or lunch that the whole family can enjoy.
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Course: lunch, Snack
Cuisine: British
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 12 Pasties
Calories: 655kcal
Author: Rebecca Foxley

Ingredients
  

  • 70 g Butter
  • 40 g Plain Flour
  • 600 ml Whole Milk, full fat
  • 1 Bay Leaf
  • 4 whole Cloves
  • 1 small Onion
  • 1 tsp Whole Peppercorns
  • 1 tbsp Wholegrain Mustard
  • 70 g Gruyere Cheese
  • 1 small Leek
  • 200 g Mushrooms
  • 3 Chicken Breasts
  • 8 rashers Streaky Bacon
  • 1 tbsp White Wine
  • Sea Salt and Black Pepper
  • 1 kg Puff Pastry
  • 1 Egg

Instructions

  • In a small saucepan, melt half of the butter over low heat. Add the flour and whisk constantly to create a paste (roux).
  • Peel and roughly chop the onion.
  • In a large saucepan, add the milk, bay leaf, cloves, peppercorns, and chopped onion. Heat gently to bring to a simmer, then let it simmer for about 5 minutes.
  • Strain the milk into a jug to remove the bay leaf, cloves, peppercorns, and onion.
  • Over low heat, slowly add the strained milk to the roux while whisking continuously until a thick white sauce forms.
  • Stir in the wholegrain mustard and grated Gruyere cheese into the white sauce. Season with a little salt and pepper. Set aside.
  • Finely slice the leek and mushrooms. Dice the chicken breasts and chop the bacon into small pieces.
  • In a frying pan, melt the remaining butter over medium heat and add the sliced leek and mushrooms.
  • When the mushrooms and leek are soft and cooked through, add the diced chicken and chopped bacon. Fry until the meat is cooked through.
  • Turn up the heat and add the white wine to deglaze the pan. Scrape the base of the pan to lift any browned bits and allow the wine to reduce. Turn off the heat.
  • Stir the white sauce into the chicken, bacon, leek, and mushroom mixture, combining everything well. Allow the mixture to cool completely.
  • Preheat the oven to 190°C (375°F).
  • Roll out the puff pastry on a lightly floured surface until it is about 0.5 cm thick.
  • Using a sharp knife, divide the pastry into 24 equal rectangles.
  • Spoon the cooled filling into the centre of 12 pastry rectangles, leaving a border around the edges.
  • Beat the egg in a small bowl and brush the exposed edges of the pastry with the beaten egg.
  • Carefully place the other 12 pastry rectangles on top of each filled one. Seal the edges by crimping them with a fork.
  • Poke holes in the tops of the pasties using a fork to allow steam to escape during baking.
  • Brush each pasty with more beaten egg.
  • Place the pasties on a lined baking tray, leaving space between each one to allow for expansion.
  • Bake in the preheated oven for 20-25 minutes until they are golden brown and cooked through.
  • Remove the pasties from the oven and place them on a wire cooling rack. Let them cool for a few minutes before serving, as the filling will be very hot.

Recipe Notes

For 'Prep Ahead Tips,' 'Smart Shortcuts,' and 'Mastering This Recipe' guidance, visit the full recipe post!
  • Cheese Options: Substitute Gruyere cheese with Swiss cheese or a strong cheddar for different flavours. 
  • Storage: Store leftover pasties in an airtight container in the fridger for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for about 10 minutes until warmed through.
  • Freezing: You can freeze unbaked assembled pasties. Place them on a baking sheet in a single layer until frozen solid, then transfer to a freezer-safe container or bag. Bake from frozen, adding a few extra minutes to the baking time.
  • Egg Wash Alternative: Substitute beaten egg with milk or cream for brushing the pasties before baking. This will still give them a golden colour without the shine.
  • Make-Ahead: Prepare the filling up to a day in advance and keep refrigerated until ready to assemble and bake the pasties. This saves time on the day of serving.

Nutrition Estimate

Calories: 655kcal | Carbohydrates: 45g | Protein: 23g | Fat: 42g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 369mg | Potassium: 441mg | Fiber: 2g | Sugar: 4g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 148mg | Iron: 3mg