• Makes 10
  • 1 hours
  • Difficulty Medium
  • 15 Ingredients


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)


  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!


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 :)

  • I love when I see a pastie with sesame seeds looks lovely would love to give this recipe a try tha ks so much


  • These look a little too time consuming for me!


  • pasties are perfect on a cold day and I love that these are chicken they sound lovely!


  • A great recipe for pasties, thanks.


  • Sorry forgot to say thank you for providing this.


  • Love that you suggest how to use the mixture in different ways.


  • I love vegetable patties but this looks so much better thanks for sharing


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


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


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


  • 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.


  • 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.


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


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


  • What a fantastic recipe. Yummo. Sounds delicious


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