When I was a little girl my mom used to bring home pasty which are meat pockets from the church. She would work all day with the ladies at the church, peeling potato and making dough for these meat pockets, then the church would sell them to raise money around the Thanksgiving. Traditionally made with beef or veal, the meat pasty were made by coal miners wives for them to take into the mines for lunch.
So started making variation of the pasty, like using turkey/chicken, and my family loves them. Smothered them in gravy and they are a filling meal. So when asked to take one of my recipes and use “I can’t believe it is not Butter” instead of my usually butter I was excited. I purchased the “I Can’t Believe It’s Not Butter“ sticks.
The result My husband said the best crust I ever made.
His comment “I love this crust and I normally don’t like crust, it is very flaky ”
My son asked for 2nds.
Chicken Pasty Homemade meat pockets
- 2 ½ cups for flour
- 2 ½ sticks of I Can’t Believe It’s Not Butter
- ¼ teaspoon thyme
- ¼ teaspoon of salt
- ¼ ice cold water
- 1-2 potato
- 1 turnip
- Leftover turkey of chicken cooked
- 2 carrots
- 1 small onion
- Hot sauce (optional)
- 1 egg (for egg wash)
- In a mixer with pastry hook or with knives cut 2 sticks of “I Can’t Believe It’s Not Butter” into 2 cups of flour, thyme, salt, scraping sides
- Add ice cold water till well mixed and dough starts to form
- Add remaining ½ cup of flour so the dough is not too sticky
- Cut dough into 6 equal parts chill in fridge while prepping filling
- Cut all veggies
- In a pot sauté onion with I Can’t Believe It’s Not Butter till onions become caramelized, remove from pot.
- Fill pot (you just used for onions- leaving the bits) with water and par boil carrots, potatoes, and turnips – once semi soft drain,
- Chop poultry to smaller bites size pieces and mix chicken and peas with other veggies
- On a floured surface roll out the dough using a dish 6” to create a circles
- Transfer dough circles to parchment paper on baking sheets
- Fill dough with filling, add a pat of “I Can’t Believe It’s Not Butter”, and few drops of hot sauce.
- Wet edge, (with finger dipped in water) and fold dough over filling to make the pasty, using a fork push down edges to secure, slice vent hole
- Optional use mini cook cutters for decorative dough attach with water
- Mix egg with some water and brush outside of pasty
- Bake at 350 for 35 minutes (you can also freeze prior to baking for a dinner later)
While baking make gravy
Amazing Chicken gravy
- 4 tablespoons of “I Can’t Believe It’s Not Butter”
- ¼ all purpose flour
- 16 oz of chicken broth
- 1 carrot diced
- 1 onion diced
- ¼ of chicken diced
- In a pot sauté onions, carrots, and chicken
- When onion combo is soft , transfer to (mini chopper or blender)
- Pour in some chicken broth and blend till smooth
- In same pot make a roué using “I Can’t Believe It’s Not Butter!” and flour Add remaining chicken broth and onion blend back to pot stir till gravy thickens
Disclosure: This post is a sponsored post for Unilever spreads
