Chicken Curry Pasties Recipe

Introduction

There’s something magical about biting into a warm, flaky pasty filled with aromatic, spiced chicken curry. These Chicken Curry Pasties are a staple in my household, especially when I want to serve something comforting yet unique. My family loves their golden crust and how the filling perfectly balances the mild heat of curry with the sweetness of mango chutney. They are the ultimate grab-and-go snack or dinner when paired with a fresh salad.

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Why You’ll Love This Chicken Curry Pasties Recipe

• Flaky, Flavorful Pastry: The spiced turmeric pastry adds an extra depth of flavor and color.
• Indian-Inspired Filling: A savory mix of chicken, curry spices, and vegetables for an exotic twist.
• Customizable: Perfect for using leftover chicken or swapping ingredients like tofu for a vegetarian version.
• Portable: Great for meal prepping or as an on-the-go snack.
• Easy to Prepare: Simple steps for both pastry and filling make it beginner-friendly.

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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

To Finish:

• 1 egg, beaten
• Cumin seeds (optional, for garnish)

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Instructions

Step 1: Make the Pastry

1. Add flour, salt, turmeric, cumin, coriander, butter, and lard to a food processor.
2. Pulse gently until the fat breaks down into small crumbs.
3. Gradually add cold water, one teaspoon at a time, until the dough forms.
4. Wrap the dough in cling film and chill in the fridge while preparing the filling.

Step 2: Prepare the Filling

1. Place chicken, onion, and carrot into a food processor and pulse until finely chopped.
2. Heat vegetable oil in a pan over medium-low heat. Add the chicken mixture, potatoes, curry paste, salt, and pepper.
3. Cook for 8 minutes, stirring occasionally, until the chicken is cooked through.
4. Stir in the peas and mango chutney. Set aside to cool completely.

Step 3: Assemble the Pasties

1. Preheat the oven to 190°C (fan)/375°F. Line a baking sheet with greaseproof paper.
2. Roll out the chilled pastry on a floured surface to 3mm thickness.
3. Cut into 6 circles (12–15 cm in diameter). Place a spoonful of filling on one half of each circle.
4. Fold over the pastry and crimp the edges to seal. Transfer to the baking sheet.

Step 4: Bake the Pasties

1. Brush the tops with beaten egg and sprinkle with cumin seeds if desired.
2. Bake for 25–30 minutes, or until golden and crisp.

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Nutrition Facts

• Servings: 6 pasties
• Calories per serving: ~320 kcal

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Preparation Time

• Prep Time: 30 minutes
• Cook Time: 25–30 minutes
• Total Time: ~1 hour

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How to Serve

• Serve warm with a side of mint yogurt dip.
• Pair with a crisp salad for a balanced meal.
• Pack for picnics or school lunches as a portable snack.
• Complement with a mild tomato chutney for an extra burst of flavor.
• Enjoy as an appetizer at parties.

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Additional Tips

1. Chill the Pastry Dough: Cold dough is easier to handle and results in flakier pastry.
2. Don’t Overfill: Leave enough edge space to seal the pasties properly.
3. Experiment with Flavors: Substitute the chicken with paneer, tofu, or lentils for variety.
4. Use a Fork to Crimp: Ensures a tight seal and gives a decorative touch.
5. Make Ahead: Prepare and freeze unbaked pasties for quick baking later.

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FAQ Section

1. Can I use store-bought pastry?
Yes, pre-made puff pastry or shortcrust works well if you’re short on time.

2. How can I make these vegetarian?
Substitute chicken with paneer, tofu, or a mix of diced vegetables like sweet potatoes and bell peppers.

3. Can I freeze the pasties?
Absolutely! Freeze unbaked pasties on a tray, then store them in a sealed bag. Bake directly from frozen.

4. What can I use instead of curry paste?
Mix ground spices like garam masala, cumin, and turmeric with a bit of tomato paste.

5. How do I avoid soggy pastry?
Ensure the filling is completely cool before assembling the pasties.

6. What sides go best with these?
Mint yogurt, tamarind chutney, or a fresh cucumber salad.

7. Can I make them gluten-free?
Use gluten-free flour and ensure your curry paste is gluten-free.

8. How can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for crispiness.

9. Is there a vegan version?
Yes! Use vegan butter and replace the egg wash with almond milk. Swap chicken for spiced lentils.

10. What’s the best way to reheat?
Reheat in a 180°C (350°F) oven for 10 minutes to retain crispiness.

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Conclusion

Chicken Curry Pasties are the perfect combination of flaky pastry and flavorful filling. They’re versatile enough to serve as snacks, meals, or appetizers. With their customizable filling and make-ahead convenience, these pasties are a must-try for anyone who loves a hint of spice wrapped in a golden crust. Whether you’re enjoying them fresh out of the oven or packing them for lunch, their delightful flavor will leave everyone asking for seconds!

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