Make the Pastry: In a large bowl, combine the Pastry Flour and Salt. Cut in the cold Butter until the mixture resembles coarse crumbs. Gradually add Ice Water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large skillet, melt Butter over medium heat. Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes. Add Chicken and cook until browned. Sprinkle with Flour and cook for 1 minute.
Gradually whisk in Chicken Broth until smooth. Add Chestnuts, Thyme, Salt, and Pepper. Bring to a simmer and cook until the sauce has thickened, about 5-10 minutes. Let cool slightly.
Assemble the Pasties: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the Pastry to about 1/8 inch thickness. Cut out 6 circles, about 8 inches in diameter.
Place a generous portion of the Filling in the center of each circle. Fold the pastry over to form a half-moon shape and crimp the edges to seal. Cut a small slit in the top of each pasty to allow steam to escape.
Bake for 30-35 minutes, or until golden brown. Let cool slightly before serving.
Make the Pastry: In a large bowl, combine the Pastry Flour and Salt. Cut in the cold Butter until the mixture resembles coarse crumbs. Gradually add Ice Water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a large skillet, melt Butter over medium heat. Add Onion, Carrots, and Celery and cook until softened, about 5-7 minutes. Add Chicken and cook until browned. Sprinkle with Flour and cook for 1 minute.
Gradually whisk in Chicken Broth until smooth. Add Chestnuts, Thyme, Salt, and Pepper. Bring to a simmer and cook until the sauce has thickened, about 5-10 minutes. Let cool slightly.
Assemble the Pasties: Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the Pastry to about 1/8 inch thickness. Cut out 6 circles, about 8 inches in diameter.
Place a generous portion of the Filling in the center of each circle. Fold the pastry over to form a half-moon shape and crimp the edges to seal. Cut a small slit in the top of each pasty to allow steam to escape.
Bake for 30-35 minutes, or until golden brown. Let cool slightly before serving.
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