A great way to get more veggies into little and big kids alike, these mornay pasties are creamy and cheesy and delicious hot or cold


Ingredients (makes 10 Pasties)

  • 500g Ingham's Diced chicken breast
  • 1/2 cup Peas, cooked
  • 1/2 cup Corn, cooked
  • 1/2 cup Carrot, cooked and diced small
  • 1/4 small Red onion, diced finely
  • 3/4 cup Grated tasty cheese
  • 3 TBS Butter
  • 1/4 cup Plain flour
  • 1 1/2 cups Milk
  • 5 sheets Frozen puff pastry, thawed
  • Salt & Pepper
  • Paprika (to taste)
  • Finely chopped parsley (to taste)
  • 2 eggs beaten
  • Sesame seeds (optional)

Method

  1. Cook the chicken pieces in a little oil and then when almost cooked, add in the onion and continue to cook for a few more minutes until the onions have softened and chicken is cooked through. remove from heat and set aside
  2. In another sauce pan, melt the butter. once melted, add the flour, stirring with a wire whisk.
  3. When blended, add in the milk bit by bit while stirring continually with the whisk until all the milk is in and the sauce has no lumps and has thickened.
  4. Add in the cheese and allow to melt through the sauce, then remove from heat and stir in the herbs, salt and pepper, all vegetables and the chicken. Set aside
  5. Cut circles out of the pastry by cutting with a knife around a small bowl (I used a cereal bowl and got 2 circles from each piece of pastry)
  6. Put some of the chicken and vegetable mornay mixture on half of each circle, leaving a 1cm border around the edge and being careful not to over fill.
  7. Carefully fold the top of the pastry over to form a pastie shape, and seal the edges by pressing down with a fork. Transfer to a baking tray lined with baking paper, and brush tops with the beaten egg. Add the sesame seeds now if you wish to.
  8. Bake in a moderate oven for approximately 15-25 minutes or until golden in colour and puffed up.
  9. Serve with a salad or eat on their own - either way they are good!

Notes... With the little bits of pastry left you can make smaller pasties if you have mixture left over by cutting around a cup to get the smaller circle. Or alternatively, you can make one big pie with the filling instead of individual pasties. Another way to serve this is to just have the mornay on its own for dinner with some rice. More/different veggies can be added if you wish. This is a versatile dish :)

  • Oh yum my mouth is watering just reading through this recipe. Printed out and added to this weeks dinner menu

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  • thanks for this, my family love everything wrapped in pastry

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  • These look and sound delicious my children would definitely love eating these. The pastry looks nice and crispy too, yum.

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  • I haven’t had a pastie for such a long time, and yours look so tasty! – thank you for sharing your recipe, I am very excited to give this a try – thank you


    • We eat a lot of pasties – they are good for getting lots of veggies into everyone.

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  • I love a good pastie and this recipe sounds tasty and the pasties in the photo look oh so delicious – the pastry looks so flaky and good.

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  • oh yum! Pasties are the best type of finger food!!

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  • Looks delicious – A great recipe and as you say, very versatile!

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  • What a fantastic recipe. Yummo. Sounds delicious

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  • Another fantastic recipe,the pasties look delicious!

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  • Yum yum delicious food and great presentation

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  • You are a professional cook, I must say. I really hope you will win with the Ingham’s competition. You are presenting wonderful recipes!! Well done!!


    • Aww thank you. Cooking (and eating lol) is a passion of mine. I love how a few different ingredients that are quite boring on their own can be made into something amazing and exciting. Thank you for the compliment, if my food makes people happy, then I’m happy :) x



      • You can see your passion for food through your recipes. A wonderful way to make life’s better. :-)

    Reply

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