Curry Filled Pastries

Curry-filled pastries are a delightful treat for anyone who loves the warmth and richness of Indian spices. Shaped like a traditional pasty, these pastries combine the satisfying texture of a flaky, golden crust with a spicy, flavourful curry filling. Ideal for lunch, dinner, or even as a snack, these curry-filled pastries are versatile, easy to eat on the go, and bring together the best of British and South Asian cuisine.

The Perfect Pastry for Curries

When it comes to choosing a pastry for these delicious curry fillings, the goal is a flaky, light shell that holds up well against the moisture of the curry. Many opt for a shortcrust pastry, which is both sturdy and buttery, offering the perfect balance to the strong flavours within. Puff pastry can also be a good choice for a lighter texture, though it may be slightly less effective in keeping the filling secure if handled roughly.

Filling Ideas for Your Curry Pastry

One of the joys of curry-filled pastries is the variety of fillings you can use. To keep the pastry from becoming too moist, it’s a good idea to start with a thicker curry that’s not overly liquid. Letting the filling cool before placing it into the pastry also helps prevent sogginess. Here are some tasty curry filling ideas:

1. Vegetable Curry
   A mixed vegetable curry made with potatoes, carrots, peas, and cauliflower is a great choice. Potatoes add bulk and soak up the spices, creating a hearty filling that holds up well in pastry.
2. Chicken Tikka Masala
   For a meaty option, chicken tikka masala works brilliantly. This rich, creamy filling should be thickened slightly to avoid any excess moisture. You can add diced potatoes or chickpeas for extra texture and to help absorb the sauce.
3. Lentil & Spinach Curry
   Lentils, particularly red or brown lentils, create a filling that’s both nutritious and sturdy. Adding spinach or other greens keeps it interesting, and the lentils absorb the spices well, ensuring each bite is packed with flavour.
4. Paneer & Spinach Curry
   Paneer, a mild Indian cheese, doesn’t release much moisture, making it perfect for pastries. Cooked with spinach and spices, this filling is creamy and satisfying without risking sogginess.
5. Keema (Minced Meat) Curry
   Using minced lamb or beef creates a savoury filling that’s deliciously spiced. Make sure the keema curry isn’t too oily, as the pastry can absorb excess oil and become greasy. Potatoes or peas can be added to absorb any extra moisture.

Serving Ideas

Curry-filled pastries are great as they are, but you can also serve them with cooling sides like cucumber raita or a fresh salad to balance the spices. They make an excellent addition to any picnic, lunchbox, or dinner spread.

Incorporating curry fillings into pastries brings an exciting fusion of flavours and textures. Perfect for sharing or enjoying solo, they’re a treat that can be tailored to suit any taste. Whether you prefer a vegetarian filling or something meaty, the curry-filled pastry is a delicious way to enjoy the best of both worlds.

Curry Filled Pastries

Golden, flaky pastries filled with rich, creamy chicken tikka make a perfect handheld meal or snack. With a mildly spiced filling, these pastries are bursting with flavour and are ideal for any occasion.

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Course: Main Dish, Picnic, Side Dish, Snack

Cuisine: Indian, Indonesian

Keyword: Chicken, Chicken Tikka, Curry, Pastry, Spice

Prep Time: 25 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8 Pastries

Calories: 338kcal

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Ingredients

 

MetricImperial

For the Chicken Tikka Filling

• 400 g chicken breast diced
• 150 g plain yoghurt
• 1 tbsp garam masala
• 1 tsp turmeric powder
• 1 tsp paprika
• 1 tsp cumin powder
• salt to taste
• pepper to taste
• 1 tbsp vegetable oil
• 1 medium onion finely diced
• 2 cloves garlic minced
• 1 inch ginger minced
• 2 tbsp tomato puree
• 60 ml heavy cream or coconut milk
• 1 large potato boiled and diced (optional, for extra thickness)

For the Pastry

• 500 g shortcrust pastry or puff pastry
• 1 large egg beaten free range

Instructions

• In a bowl, combine the yoghurt, garam masala, turmeric, paprika, cumin, salt and pepper.
  150 g plain yoghurt, 1 tbsp garam masala, 1 tsp turmeric powder, 1 tsp paprika, 1 tsp cumin powder, salt, pepper
• Add the diced chicken, coating well with the marinade. Cover and refrigerate for at least 15 minutes (or up to 2 hours for richer flavour).
  400 g chicken breast
• Heat the oil in a pan over medium heat. Add the onions and cook until soft and golden.
  1 tbsp vegetable oil, 1 medium onion
• Stir in the garlic and ginger, cooking until fragrant (about 1 minute).
  2 cloves garlic, 1 inch ginger
• Add the marinated chicken and cook until browned on all sides.
• Mix in the tomato puree, heavy cream (or coconut milk), and the diced potato. Cook for 10-15 minutes, stirring until the filling thickens.
  2 tbsp tomato puree, 60 ml heavy cream, 1 large potato
• Allow the filling to cool completely before using.
• Preheat the oven to 200°C (180°C fan) or 400°F.
• Roll out the pastry to about 3mm thickness and cut into 8 equal squares or circles.
  500 g shortcrust pastry
• Place a generous spoonful of the chicken tikka filling in the centre of each pastry piece. Fold over the pastry to create a half-moon shape, sealing the edges by pressing with a fork.
• Place the pastries on a lined baking sheet. Brush the tops with the beaten egg for a golden finish.
  1 large egg
• Bake for 20-25 minutes, or until the pastry is golden and crisp.

Notes

Serving Suggestions:

Serve these warm, delicious pastries with a cooling cucumber raita or mango chutney on the side. Perfect for parties, picnics or even as a satisfying dinner with a side salad.

Nutrition

Calories: 338kcal | Carbohydrates: 45g | Protein: 18g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 66mg | Sodium: 385mg | Potassium: 527mg | Fiber: 3g | Sugar: 2g | Vitamin A: 326IU | Vitamin C: 12mg | Calcium: 55mg | Iron: 3mg