Ingredients:

  • 2 Tbsp Olive Oil
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 lb Lean Chicken Mince (Ground Chicken)
  • 1 cup Sweet Potato, peeled and finely diced
  • 1/2 cup Chicken Stock (Low Sodium), hot
  • 1 tsp Dried Thyme
  • 1/2 tsp Dried Rosemary
  • 1 tsp Dijon Mustard
  • Salt & Black Pepper, to taste
  • 1 x 14.1 oz sheet Ready-Rolled Puff Pastry
  • 1 Large Egg
  • 1 tsp Water

Instructions:

  1. Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened and translucent (5-7 minutes). Add the minced garlic and cook for 1 minute.
  2. Brown the Meat: Add the chicken mince to the pan. Break it up with a spoon and cook until fully browned (about 8 minutes). Drain off any excess liquid or fat.
  3. Simmer & Soften: Stir in the diced sweet potato, thyme, rosemary, Dijon mustard, and a generous seasoning of salt and pepper. Pour in the hot chicken stock. Bring to a simmer, reduce heat to low, cover, and cook for 10-15 minutes until the sweet potato is tender and the liquid has mostly evaporated, leaving a thick filling.
  4. Cool Completely: Transfer the filling to a large mixing bowl and spread it out. The filling must be chilled (ideally in the fridge for 30 minutes) before proceeding to assembly.
  5. Preheat & Prep: Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. Unroll the sheet of chilled puff pastry.
  6. Prepare Pastry: Cut the pastry sheet lengthwise into three equal strips. Then, cut each strip widthwise into four pieces, creating 12 small rectangles.
  7. Fill the Pasties: Place a spoonful of the cold filling (about 2 tablespoons) along one half of each rectangle, leaving a 1/2-inch border.
  8. Seal, Crimp & Vent: Fold the empty half of the pastry over the filling. Use a fork to firmly crimp and seal the edges all the way around. Cut two small steam vents on the top of each pasty.
  9. Bake: Whisk the egg with 1 teaspoon of water to create the egg wash. Brush the top surface of each pasty generously. Bake for 35–40 minutes, rotating the tray halfway through, until the pastry is puffed up and golden brown. Let cool slightly before serving.