If you love the comforting warmth of curry combined with the flaky, buttery goodness of pastry, then this Chicken Curry Pasties Recipe is going to become your new favorite treat. These golden pockets are bursting with tender chicken, vibrant spices, and a medley of fresh vegetables wrapped in a perfectly spiced dough that’s as flavorful as it is satisfying. Whether you’re planning a cozy dinner or an impressive picnic snack, these pasties bring a delightful fusion of textures and tastes that will keep everyone coming back for more.
Ingredients You’ll Need
The beauty of this Chicken Curry Pasties Recipe lies in its simple, thoughtfully chosen ingredients. Each element plays a crucial role in delivering the authentic curry flavor, sturdy yet tender pastry, and filling textures that make every bite memorable.
- 160g plain flour: The base of the pastry, providing that essential flaky texture.
- 1/2 tsp fine salt: Balances and enhances the overall flavor of both pastry and filling.
- 1 tsp turmeric powder: Adds a golden hue and subtle earthiness to the dough.
- 1 tsp cumin powder: Brings warm, smoky notes that define the curry taste.
- 1 tsp coriander powder: Offers a fresh, citrusy flavor that complements the spices.
- 40g unsalted butter: Infuses richness and flakiness into the pastry.
- 40g lard (or extra butter for vegetarian option): Ensures the perfect tender crumb and crunch of the crust.
- 2–3 tbsp cold water: Just enough to bind the pastry without making it tough.
- 2 small chicken thighs (skin and bones removed): The succulent protein that makes these pasties hearty and satisfying.
- 1 large onion, peeled and roughly chopped: Adds sweetness and depth to the filling.
- 1 carrot, roughly chopped: Provides a pleasant crunch and subtle sweetness.
- 2–3 tbsp frozen peas: Pops of color and slight sweetness for texture contrast.
- 3–4 small salad potatoes, thinly sliced: Gives body and absorbs the curry flavors beautifully.
- 3 tsp curry paste of choice: The star spice blend that carries the flavor intensity.
- 1 tsp mango chutney or lime pickle: Adds a tangy, sweet kick that lifts the filling.
- 1/2 tsp salt: Essential to season the filling just right.
- 1/2 tsp ground white pepper: Delivers a subtle heat without overwhelming the spices.
- 1 tbsp vegetable oil: For cooking the filling gently and evenly.
- 1 egg, beaten: A glossy brush to achieve that irresistible golden finish.
- Cumin seeds (optional, for garnish): Adds an extra layer of aroma and visual appeal on top.
How to Make Chicken Curry Pasties Recipe
Step 1: Make the Pastry
Start by combining the flour, salt, turmeric, cumin, coriander, butter, and lard into a food processor. Pulse gently until the fats break down into tiny pieces just barely visible — this small fat fragmentation is what makes the pastry flaky once baked. Gradually add cold water one teaspoon at a time, pulsing until the dough just comes together without becoming wet or sticky. Wrap the dough tightly in cling film and pop it in the fridge to chill while you prep the filling. Chilling helps relax the gluten and keeps the pastry tender and crisp after baking.
Step 2: Prepare the Filling
Place the boneless chicken thighs, chopped onion, and carrot into the food processor and pulse briefly. The goal is to break down the ingredients into small, uneven pieces so you get texture without pureeing. Heat the vegetable oil over medium-low heat in a pan, then add the chopped chicken mixture along with the thinly sliced potatoes, curry paste, salt, and white pepper. Stir occasionally while cooking for about 8 minutes until the chicken is just cooked through and the potatoes soften slightly. Remove from heat and stir in the frozen peas and a spoonful of mango chutney or lime pickle for that irresistible tangy sweetness. Let the filling cool completely before assembling the pasties.
Step 3: Assemble the Pasties
Preheat your oven to 190°C (fan)/375°F and line a baking sheet with greaseproof paper to make cleanup a breeze. Roll out the chilled pastry dough on a fiercely floured surface to around 3mm thickness. Cut into six even circles approximately 12 to 15cm wide — perfect for individual pasties. Spoon a generous amount of the cooled filling onto one half of each pastry circle, leaving space at the edges for sealing. Fold the pastry over the filling to create a neat semi-circle, then crimp the edges firmly to trap in all the delicious flavors. Place your pasties on the prepared baking sheet and get ready for the oven.
Step 4: Bake the Pasties
Brush the tops of each pasty with beaten egg for a shiny, golden finish that looks as good as it tastes. For an extra layer of aroma and visual charm, sprinkle cumin seeds on top if you like. Bake in the preheated oven for 25 to 30 minutes until the pastry is crisp, puffed, and gorgeously golden brown. Let them cool slightly before serving so the filling sets just a little, making every bite perfectly cohesive.
How to Serve Chicken Curry Pasties Recipe
Garnishes
These pasties shine beautifully on their own, but a sprinkle of freshly chopped cilantro or a few slivers of red chili can add a pop of fresh flavor and color that makes the dish sing. A dollop of cooling yogurt or raita on the side also pairs wonderfully with the spices, balancing heat with creaminess.
Side Dishes
Offer these savory delights alongside a crisp green salad dressed with lemon vinaigrette, or perhaps some tangy mango chutney to echo the flavors inside the pasties. For heartier meals, serving with steamed basmati rice or a mildly spiced lentil dal makes a fulfilling and balanced spread.
Creative Ways to Present
For parties or snack platters, consider slicing the pasties into smaller wedges for tasting. Plating them on a rustic wooden board with small bowls of chutneys and pickles invites a communal, casual vibe that’s sure to encourage happy sharing and conversation around the table.
Make Ahead and Storage
Storing Leftovers
Once cooled completely, leftover pasties can be stored in an airtight container in the fridge for up to 3 days. Reheat them gently to preserve that crispiness while warming the filling through.
Freezing
If you want to enjoy these pasties another day, freeze them unbaked on a tray until solid, then transfer to a freezer bag or container. Bake from frozen, adding a few extra minutes to the usual baking time — simple and incredibly convenient for busy days.
Reheating
The best way to reheat pasties is in a preheated oven at 180°C (350°F) for 10–15 minutes. This method revives the crisp pastry while warming the aromatic filling without drying it out, keeping every bite as delicious as the first.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast will work just fine, though thighs tend to be juicier and more flavorful which benefits the filling. Just be careful not to overcook the breast meat to keep it tender.
Is there a vegetarian version of this recipe?
Yes! Simply replace the chicken with a mix of finely chopped mushrooms, sweet potatoes, or paneer cubes, and swap the lard in the pastry for butter to keep it vegetarian-friendly.
How spicy is this Chicken Curry Pasties Recipe?
The spice level depends mostly on your choice of curry paste. Use a mild curry paste for a gentle warmth or opt for a hotter one if you love some heat. The chutney also balances out the overall flavor.
Can I make the pastry by hand instead of using a food processor?
Definitely. Use your fingers to rub the butter and lard into the flour and spices until it resembles breadcrumbs. Then slowly add cold water until the dough just comes together. It’s a classic technique that works beautifully.
Are these pasties suitable for freezing after baking?
Yes, you can freeze fully baked pasties. Wrap them tightly in foil or plastic wrap and freeze for up to a month. Reheat in the oven until piping hot and crisp again.
Final Thoughts
There’s something undeniably cozy and magical about biting into a golden Chicken Curry Pasty that’s bursting with fragrant spices and tender chicken. I can’t recommend this Chicken Curry Pasties Recipe enough if you want to impress family or friends with a dish that feels homemade yet special. From the flaky, spiced pastry to the hearty filling, it’s a recipe that hits all the right notes for comfort food with a little exotic twist. Give it a try and watch it become a beloved staple in your kitchen!
Print
Chicken Curry Pasties Recipe
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 pasties
- Category: Snack
- Method: Baking
- Cuisine: British-Indian Fusion
Description
These Chicken Curry Pasties are a flavorful fusion snack combining tender curried chicken and vegetables encased in a flaky homemade spiced pastry. Perfect for a tasty lunch or picnic treat, they feature a fragrant curry filling with subtle sweetness from mango chutney, all baked to golden perfection.
Ingredients
For the Pastry
- 160g plain flour
- 1/2 tsp fine salt
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- 40g unsalted butter
- 40g lard (or additional butter for a vegetarian option)
- 2–3 tbsp cold water
For the Filling
- 2 small chicken thighs (bones and skin removed)
- 1 large onion, peeled and roughly chopped
- 1 carrot, roughly chopped
- 2–3 tbsp frozen peas
- 3–4 small salad potatoes, thinly sliced
- 3 tsp curry paste of choice
- 1 tsp mango chutney or lime pickle
- 1/2 tsp salt
- 1/2 tsp ground white pepper
- 1 tbsp vegetable oil
- 1 egg, beaten
- Cumin seeds (optional, for garnish)
Instructions
- Make the Pastry: Add the flour, salt, turmeric, cumin, coriander, butter, and lard to a food processor. Pulse gently until the fat breaks down and is barely visible. Gradually add the cold water, a teaspoon at a time, pulsing until the dough just comes together. Wrap the dough in cling film and chill in the fridge while preparing the filling.
- Prepare the Filling: Place the chicken, onion, and carrot into the food processor. Pulse briefly to break down the ingredients into small pieces—avoid over-processing to keep some texture. Heat the vegetable oil in a pan over medium-low heat. Add the chicken mixture, potatoes, curry paste, salt, and pepper. Cook for about 8 minutes, stirring occasionally, until the chicken is just cooked through. Remove from the heat and stir in the frozen peas and chutney or pickle. Set aside to cool completely.
- Assemble the Pasties: Preheat the oven to 190°C (fan)/375°F and line a baking sheet with greaseproof paper. Roll out the chilled pastry on a floured surface to about 3mm thickness. Cut into 6 equal circles (approximately 12–15cm in diameter). Place a generous spoonful of filling onto one half of each circle. Fold the pastry over the filling to create a semi-circle and crimp the edges to seal. Transfer the pasties to the prepared baking sheet.
- Bake the Pasties: Brush the tops of the pasties with the beaten egg. Sprinkle with cumin seeds if desired. Bake in the preheated oven for 25–30 minutes, or until the pastry is golden and crisp.
Notes
- Chilling the pastry dough before rolling helps produce a flakier texture.
- Adjust the amount of curry paste to your spice preference.
- Ensure the filling is completely cooled before assembling to prevent the pastry from becoming soggy.
- Vegetarian option: replace chicken and lard with extra butter and add cooked chickpeas or vegetables of choice.
- Leftover pasties can be reheated in the oven for best texture retention.
