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
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
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
