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 curry filled pastries are bursting with flavour and are ideal for any occasion.

Prep Time 25

Cook Time 40

Total Time 1 5

Servings Pastries

Ingredients

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 curry filled 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