These started off with the leftover chicken from the chicken pies (https://piespizzaandpasta.wordpress.com/2013/12/12/slow-cooked-chicken-pie/) and were made for a lunch time meal but you could use a whole chicken and make more to make it into a dinner meal or lunch for more than just 2 (2 pasties were made)
This is all that goes into the pasties and it is 1 pack of pre rolled puff pastry, the leftover chicken from the chicken pies (https://piespizzaandpasta.wordpress.com/2013/12/12/slow-cooked-chicken-pie/) and a small amount of thick gravy. You also need to preheat the oven to 180 Celsius (350 Fahrenheit)
this is how i made 2 but you can make more larger or smaller depending on how you feel and how much pastry and chicken you have, but to start i cut 4 squares of pastry about 5 inches square and piled the chicken on in the middle leaving about a inch around the outside and piling it up about 1-1.5 inches high in a dome in the center.
Next I made some thick gravy up and put about 2-3 tablespoons of gravy over the chicken not to fully cover the chicken because that would cause the pastry to go soggy during the cooking process but 2-3 tablespoons over the top is enough to keep the chicken moist and to add a little extra flavor, also you need to brush around the edge of the pasty with some milk or beaten egg to help with the seal in the next step
This is the final stage before cooking and this is where you put the 2nd square of pastry over the chicken and using a fork press down on the edges making a seal all the way around the outer edge and using a sharp knife cut an x in the middle to allow the steam to leave the top of the pasty during the cooking so the pasties don’t go soggy, before cooking you need to brush the top with a little milk or egg wash (whisked egg) this allows the top to go golden brown and not just burn the pastry. Then cook for around 10-15 mins or until the tops have gone golden and then enjoy.