If you’re craving a delightful fusion of flaky, buttery pastry filled with a warm, spiced filling, this Chicken Curry Pasties Recipe will quickly become your new favorite snack or meal. These pasties bring together tender pieces of chicken and vegetables, gently infused with aromatic curry spices, all wrapped in a golden crust that’s crisp on the outside and soft inside. Perfect for sharing with friends or enjoying on your own, this recipe offers a unique twist on classic comfort food that’s as satisfying as it is flavorful.
Ingredients You’ll Need
Ingredients You’ll Need
Every ingredient in this Chicken Curry Pasties Recipe plays a crucial role, from the fragrant spices to the rich fats that make the pastry irresistible. Simple but thoughtfully chosen, these components work together to create the perfect balance of texture and taste.
- 160g plain flour: The base of the pastry, providing structure and lightness when baked.
- 1/2 tsp fine salt: Enhances the overall flavors of both the pastry and filling.
- 1 tsp turmeric powder: Adds lovely golden color and a subtle earthy warmth.
- 1 tsp cumin powder: Contributes a fragrant, slightly nutty spice to the pastry.
- 1 tsp coriander powder: Brings citrusy, floral notes that complement the filling beautifully.
- 40g unsalted butter: Ensures a tender, flaky crust with a rich buttery flavor.
- 40g lard (or additional butter): Adds flakiness and moistness to the pastry, with more butter for a vegetarian option.
- 2–3 tbsp cold water: Binds the dough just enough without making it tough.
- 2 small chicken thighs (boneless and skinless): Tender pieces that soak up the curry flavors perfectly.
- 1 large onion, peeled and roughly chopped: Adds sweetness and moisture to the filling.
- 1 carrot, roughly chopped: Provides a slight crunch and natural sweetness.
- 2–3 tbsp frozen peas: Brings a pop of color and a fresh, sweet bite.
- 3–4 small salad potatoes, thinly sliced: Gives body to the filling and helps it hold together.
- 3 tsp curry paste of choice: The heart of the filling’s flavor, pick your favorite type.
- 1 tsp mango chutney or lime pickle: Adds a delightful tangy contrast to the spicy curry.
- 1/2 tsp salt: Essential to bring out the deep flavors in the filling.
- 1/2 tsp ground white pepper: Delivers gentle heat without overpowering the dish.
- 1 tbsp vegetable oil: For cooking the filling, ensuring it cooks evenly without sticking.
- 1 egg, beaten: Creates a beautiful golden gloss on the baked pasties.
- Cumin seeds (optional, for garnish): Adds an extra touch of aroma and elegance.
How to Make Chicken Curry Pasties Recipe
Step 1: Make the Pastry
Start by combining your flour, salt, turmeric, cumin, coriander, butter, and lard in a food processor. Pulse gently until the fats break down and are barely visible; this ensures your pastry will be flaky and tender. Then, gradually add the cold water, a teaspoon at a time, pulsing until your dough just comes together. Be careful not to overwork it. Wrap the dough in cling film and chill it in the fridge—this resting period is key for easy rolling and perfect texture later on.
Step 2: Prepare the Filling
Next, add the chicken thighs, onion, and carrot into the food processor. Pulse briefly; you want small, textured pieces, not a puree. Heat the vegetable oil in a pan over medium-low heat and add your chicken mixture, potatoes, curry paste, salt, and pepper. Let it cook gently for about eight minutes until the chicken is just done, stirring occasionally to prevent sticking. Once cooked, remove from heat and fold in frozen peas and mango chutney or lime pickle. Allow the filling to cool completely to avoid soggy pastry later.
Step 3: Assemble the Pasties
Preheat your oven to 190°C (fan)/375°F and line a baking sheet with greaseproof paper. Roll out your chilled pastry on a floured surface until about 3mm thick, then cut out six circles approximately 12–15cm in diameter. Spoon a generous amount of the cooled filling onto one half of each circle. Fold the other half over the filling to form a semi-circle and carefully crimp the edges to seal the pasties securely. Place them onto your prepared baking sheet, ready for their turn in the oven.
Step 4: Bake the Pasties
Brush the tops with beaten egg to achieve that stunning golden sheen once baked. If you like, sprinkle cumin seeds on top for an extra aromatic touch. Bake the pasties for 25 to 30 minutes until the pastry is beautifully golden and crisp. The scent wafting from your oven will be simply irresistible!
How to Serve Chicken Curry Pasties Recipe
Garnishes
Simple garnishes like a scattering of fresh coriander leaves or a dollop of cooling yogurt can balance the warm spices inside. A sprinkle of freshly chopped spring onions or a few toasted cumin seeds on top add a nice visual and taste contrast, making your pasties look as amazing as they taste.
Side Dishes
Chicken Curry Pasties Recipe pairs wonderfully with a fresh cucumber raita or a crisp mixed salad to add lightness and freshness. If you’re looking for something heartier, serve with a side of spiced rice or roasted vegetables to create a complete and satisfying meal experience.
Creative Ways to Present
For a fun twist, try serving these pasties as party finger food—cut into smaller pieces and provide a variety of dipping sauces like mango chutney, mint chutney, or a spicy tomato relish. You can also pack them for picnics or lunchboxes; they taste fantastic warm or at room temperature, making them a versatile choice for any occasion.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover pasties can be stored in an airtight container in the refrigerator for up to three days. Keeping them sealed prevents the pastry from drying out and maintains the savory flavors of the filling.
Freezing
You can freeze uncooked pasties before baking by placing them on a tray lined with parchment paper and freezing until solid. Transfer them to a freezer-safe container or bag and store for up to two months. Bake them straight from frozen, adding a few extra minutes to the cooking time for a fresh-baked feel anytime you want.
Reheating
For the best texture when reheating, place pasties on a baking tray and warm them in the oven at 180°C (fan)/350°F for 10–15 minutes. Avoid microwaving as it can make the pastry soggy, and you want to keep that satisfying crispness that makes this Chicken Curry Pasties Recipe so special.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs add extra juiciness and richness, chicken breast works fine if you prefer leaner meat. Just be careful not to overcook the filling to keep it tender.
Is this recipe suitable for vegetarians?
Yes! Simply replace the chicken with a mix of your favorite vegetables like sweet potatoes, chickpeas, or paneer, and substitute the lard with extra butter or a vegetarian fat alternative to keep the pastry flaky.
What curry paste is best for this recipe?
Choose a curry paste that matches your heat preference—mild korma, medium tikka, or something spicier like vindaloo. Each will give the pasties a distinct character but be sure to adjust quantity to taste.
Can I prepare the filling in advance?
Definitely, the filling can be made a day ahead and stored in the fridge. This actually helps the flavors develop more deeply, enhancing the final taste of the pasties.
How do I prevent the pastry from becoming soggy?
Cooling the filling completely before assembly is key. Also, avoid adding too much wet chutney or pickle, and make sure to seal the pasties well so moisture doesn’t escape and dampen the pastry.
Final Thoughts
Give this Chicken Curry Pasties Recipe a try, and you’ll discover a new favorite that’s bursting with flavor, texture, and a bit of spice that leaves you wanting more. It’s a comforting treat that showcases the magic of combining familiar ingredients in an exciting way—perfect for sharing with friends or savoring as a cozy, homemade meal. Once you make these, they’re sure to become a delicious staple in your recipe collection!
Print
Chicken Curry Pasties Recipe
- Total Time: 1 hour 10 minutes
- Yield: 6 pasties 1x
Description
These Chicken Curry Pasties combine tender spiced chicken, vegetables, and fragrant curry flavors encased in a golden turmeric-infused pastry. Perfectly baked until crisp and flaky, these pasties make a flavorful and hearty snack or meal, blending traditional curry spices with classic British pasty technique.
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
For Assembly and Garnish
- 1 egg, beaten
- Cumin seeds (optional, for garnish)
Instructions
- Make the Pastry: Add flour, salt, turmeric, cumin, coriander, unsalted butter, and lard to a food processor. Pulse gently until the fat pieces are barely visible. Gradually add cold water one teaspoon at a time, pulsing until the dough just comes together. Wrap the dough in cling film and chill in the fridge.
- Prepare the Filling: Place chicken thighs, onion, and carrot into the food processor and pulse briefly to get small pieces without over-processing. Heat vegetable oil in a pan over medium-low heat. Add the chicken mixture, sliced potatoes, curry paste, salt, and white pepper. Cook, stirring occasionally, for about 8 minutes until chicken is just cooked through. Remove from heat and stir in frozen peas and mango chutney or lime pickle. Let the filling cool completely.
- Assemble the Pasties: Preheat the oven to 190°C (fan)/375°F and line a baking sheet with greaseproof paper. Roll out 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 on one half of each circle. Fold pastry over filling to form a semi-circle and crimp edges tightly to seal. Place assembled pasties on prepared baking sheet.
- Bake the Pasties: Brush the tops of pasties with beaten egg and sprinkle with cumin seeds if desired. Bake in preheated oven for 25–30 minutes or until the pastry is golden brown and crisp. Remove from oven and serve warm.
Notes
- You can use additional butter instead of lard for a vegetarian pastry option.
- Choose any curry paste that suits your spice preference for the filling.
- Ensure the filling is completely cooled before assembling the pasties to prevent soggy pastry.
- Freezing the assembled pasties is possible; bake directly from frozen, adding a few extra minutes to the baking time.
- Use beaten egg wash for a shiny, golden finish; substitute with milk or cream if preferred.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Savory Snack
- Method: Baking
- Cuisine: British-Indian Fusion
