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Chicken & Root Vegetable Pasties

Lisa Lin
  • 95 minutes
  • Serves 6

INGREDIENTS

12 oz

Chicken breast, cooked

2

Carrots

1

stalk Celery

1

Parsnip

3

sprigs Rosemary and thyme, fresh

3

Shallots

1

Yukon potato, large

1

Egg, large

3 1/2

cups All-purpose flour

1

Black pepper

1 tsp

Nutmeg, ground

2 pinches

Salt

3 tbsp

Olive oil

1 cup

Butter

7/8 cup

Water