Chicken tikka pasties
- Samuel Goldsmith
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Serves 6 - 8
Easy
Prep: 30 mins
Cook: 40 mins
plus at least 20 mins cooling and chilling
A star rating of 4.8 out of 5.8 ratingsRate
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Make these moreish pasties for a picnic. They’re easy to pack up and take with you, and inspired by the flavours of a chicken tikka slice
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Air-fryer or oven-cooked fish & chips
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Chicken tikka pasties
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Ingredients
Nutrition
Units:
MetricUS
-
½ tbsp sunflower oil
-
1 onion
finely chopped
-
2 garlic cloves
finely grated or crushed
-
thumb-sized piece of ginger
peeled and finely grated
-
4 boneless, skinless chicken
thighs, cut into small chunks
-
5 tbsp tikka curry paste
-
227g can chopped tomatoes
-
2 tsp light brown soft sugar
-
100ml double cream
For the pastry
-
350g plain flour
plus extra for dusting
-
175g cold unsalted butter
cut into cubes
-
1 tsp caraway seeds
(optional)
-
1 tsp cumin seeds
(optional)
-
1 egg yolk
(freeze the white for another recipe), plus 1 beaten egg
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Nutrition: Per serving (8)
- kcal493
- fat31g
- saturates17g
- carbs39g
- sugars4g
- fibre3g
- protein13g
- salt0.4g
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Method
-
step 1
Heat the oil in a frying pan over a medium heat and fry the onion until softened, about 6-8 mins. Stir in the garlic and ginger, and cook for 1 min more before stirring in the chicken pieces. Cook for 8-10 mins until the chicken is golden all over. Add the curry paste, stir, then mix in the chopped tomatoes and brown sugar. Cook for 10-12 mins until the liquid has reduced and you have quite a dry curry. Stir in the double cream and cook for 5 mins more until it has reduced slightly – you want a thick sauce, so it doesn’t seep out of the finished pasty. Leave to cool.
-
step 2
To make the pastry, tip the flour into a food processor along with the butter, caraway and cumin seeds if using and pulse to fine crumbs. (You can also do this in a bowl by rubbing everything together using your fingertips.) Mix in the egg yolk and a splash of cold water, if needed,
to bring the mixture into a dough. Wrap and keep chilled for 20 mins while the filling cools. -
step 3
Heat the oven to 200C/180C fan/gas 6. Roll the chilled pastry out on a lightly floured surface until it’s about ½cm thick. Stamp out discs using a 10-12cm pastry cutter, or use a small plate as a template and cut out with a knife. (You should get about eight in total.) Put a couple of spoonfuls of the filling over each pastry circle, just off-centre, then brush the beaten egg around the filling and fold the pastry over so the edges meet. Crimp the edges or seal with a fork. Put on a baking tray, cut a few small slashes into the top of each pasty, brush over the remaining beaten egg and bake for 20-25 mins until crisp and golden brown. Cool slightly, then serve. Will keep chilled for up to three days.
Recipe tip
Use shop-bought shortcrust pastry to save time, if you like.
Recipe from Good Food magazine, July 2023
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A star rating of 4.8 out of 5.8 ratings
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