Chicken and Asparagus Pastries

My mum used to make an incarnation of chicken and asparagus pastries.  They were officially the way to use up leftover chicken and they were also the reason we would have a roast chicken before people were coming to our house.  They are really yummy.  I mean, realistically, let’s be honest- anything with pastry wrapped around it tastes infinitely better than it did when it was pastry free.

I’ve used leftover turkey for the ones I made today, because…Christmas!  So they taste amazing and part of that taste comes from the deliciousness of the smokey flavour the weber gave to our delicious Christmas Turkey (I stuffed the turkey with a prosciutto, pear and preserved lemon stuffing and put a sage and preserved lemon butter under the skin).

The kids are eating these as I type, so that’s a sure sign that they are a winner.  Miss 5 has gone back a few times to the bench (I’ve lost track because we are having a lazy day and I’m just glad she’s choosing something yummy and nutritious).

The sesame seeds are good on top of these for crunch, but you could switch for nigella seed, poppy seeds or even chia seeds.  I’ve baked some now and frozen 16 of them for the unexpected drop ins that you seem to get at this time of year!  Freeze before you milk wash or pop the seeds on as they will all come off in the freezer.  Freeze them on a tray and transfer to a container when they are hard.  That way they won’t stick together in the freezer.

If you’re committed to no waste from your Christmas leftovers, these are an awesome way to use up any remaining chicken or turkey without having the same meal over and over again or without too much fuss.

Print

Chicken and Asparagus Pastries

Prep 5 mins

Cook 15 mins

Total 20 mins

Author kidgredients

Yield 24

Ingredients

• 2 cups cooked and shredded chicken (or turkey)
• 1 bunch asparagus, cooked and diced
• 1/2 cup mayonnaise
• 3 sheets frozen puff pastry
• Milk for brushing
• seeds

Instructions

1. Preheat oven to 200 degrees.
2. Allow the pastry to defrost whilst you mix the filling.
3. Combine the mayo, chicken and asparagus together in a bowl and mix well.
4. Cut the pastry into 8 triangles.
5. Place one tablespoon full of the mixture on each triangle and fold over, pressing the edges together.
6. Place on a lined baking tray and brush with milk.
7. Sprinkle the seeds on top and bake at 200 degrees for 15 minutes.