easy and tasty chicken pasties

Name: Easy And Tasty Chicken Pasties
Prep time: 5 min
Cook time: 25 min
Yield: 4
Cuisine: American
Ingredients: 1 package(s) 2 crust ready made pie crust; 1 cup(s) finely chopped, cooked chicken; 1 cup(s) peeled, and finely chopped celery; 2 tablespoon(s) minced green onions; 2 tablespoon(s) minced stuffed green olives; 1/4 teaspoon(s) salt (or to taste); 1/4 teaspoon(s) black pepper (or to taste); 3 tablespoon(s) mayonnaise (or enough to bind)

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Martha Price

San Jose, CA

Updated on Nov 15, 2014

I have always loved beef or chicken pasties, but rarely made my own until I came across and adapted this recipe from an old 1978 Woman's Day magazine. It is easy and quite flavorful. If you do not care for the ingredients listed, substitute your own. They are a snap to make, and even taste good cold.

Rate

prep time 5 Min

cook time 25 Min

method Bake

yield 4 - 6

Ingredients

1 package 2 crust ready made pie crust
1 cup finely chopped, cooked chicken
1 cup peeled, and finely chopped celery
2 tablespoons minced green onions
2 tablespoons minced stuffed green olives
1/4 teaspoon salt (or to taste)
1/4 teaspoon black pepper (or to taste)
3 tablespoons mayonnaise (or enough to bind)

How To Make easy and tasty chicken pasties

Step 1

On lightly floured surface, roll out pie crust to about 1/8-inch thickness, if thicker than that. Cut into six 6-inch circles, using a small plate or bowl as a guide.

Step 2

Mix together all other ingredients, and spoon 1/6 of the mixture onto one half of each circle, within 1/2-inch of edges. Fold pastry over and pinch edges to seal. Cut three or four small vents on top of each pastie.
Step 3

Bake on ungreased cookie sheet in 425 degree oven for 25 minutes, or until lightly browned. Cool a little and enjoy! *I always peel my celery before mincing; this not only gets rid of the "strings", the liquid from the celery is more readily released to moisten the chicken.
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