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
Scale
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.
