Chicken Tikka Pasties Recipe

Introduction

These chicken tikka pasties are a delicious fusion of flaky pastry and flavorful Indian-inspired filling. Perfect for a snack or light meal, they’re easy to make and full of rich, spicy taste.

Ingredients

• ½ tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, finely grated or crushed
• Thumb-sized piece of ginger, peeled and finely grated
• 4 boneless, skinless chicken thighs, cut into small chunks
• 5 tbsp tikka curry paste
• 227g can chopped tomatoes
• 2 tsp light brown soft sugar
• 100ml double cream
• 350g plain flour, plus extra for dusting
• 175g cold unsalted butter, cut into cubes
• 1 tsp caraway seeds (optional)
• 1 tsp cumin seeds (optional)
• 1 egg yolk (freeze the white for another recipe)
• 1 beaten egg

Instructions

1. Step 1: Heat the sunflower oil in a frying pan over medium heat. Add the chopped onion and fry until softened, about 6-8 minutes.
2. Step 2: Stir in the garlic and ginger, cooking for 1 more minute. Add the chicken chunks and cook for 8-10 minutes until golden all over.
3. Step 3: Mix in the tikka curry paste, then add the chopped tomatoes and brown sugar. Cook for 10-12 minutes until the liquid reduces and the curry is quite dry.
4. Step 4: Stir in the double cream and cook for another 5 minutes until slightly thickened. Remove from heat and allow the filling to cool.
5. Step 5: To make the pastry, place the flour, butter, caraway, and cumin seeds (if using) in a food processor. Pulse until the mixture resembles fine crumbs. Alternatively, rub the butter into the flour and seeds using your fingertips in a bowl.
6. Step 6: Add the egg yolk and a splash of cold water if needed, then mix to form a dough. Wrap the dough and chill for 20 minutes while the filling cools.
7. Step 7: Preheat the oven to 200°C (180°C fan/gas mark 6). Roll out the chilled pastry on a lightly floured surface until about ½ cm thick.
8. Step 8: Cut out pastry discs using a 10-12 cm cutter or a small plate as a template. You should get about eight discs.
9. Step 9: Place a couple of spoonfuls of filling slightly off-centre on each disc. Brush the edge around the filling with beaten egg, fold the pastry over to seal, and crimp or press the edges with a fork.
10. Step 10: Place the pasties on a baking tray, cut a few small slashes on top, brush with the remaining beaten egg, and bake for 20-25 minutes until golden and crisp.
11. Step 11: Allow to cool slightly before serving.

Tips & Variations

• For a spicier filling, add a pinch of chili powder or fresh chopped chili with the curry paste.
• Use yogurt instead of double cream for a lighter filling.
• Try adding finely chopped spinach or peas to the filling for extra vegetables.
• If you don’t have caraway or cumin seeds, simply leave them out—the pasties will still be delicious.
• Freeze any uncooked pasties on a tray, then transfer to a bag for up to one month. Bake from frozen, adding a few extra minutes to the cooking time.

Storage

Store cooked pasties in an airtight container in the fridge for up to three days. Reheat in a preheated oven at 180°C (160°C fan) for 10-15 minutes to maintain crispiness. Leftover uncooked pasties can be frozen as noted above.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast works fine, though thighs tend to stay juicier and more flavorful in this recipe.

How can I make the pastry flakier?

Ensure the butter is very cold and handle the dough as little as possible. Chilling the dough before rolling also helps create a flakier texture.

Chicken Tikka Pasties Recipe

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★★★★★

4.6 from 93 reviews

• Author: Ben
• Total Time: 1 hour 10 minutes
• Yield: 8 pasties 1x

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Description

These homemade Chicken Tikka Pasties are a delightful fusion of classic British pastry and flavorful Indian-inspired tikka chicken filling. Tender chicken thighs cooked in a rich, creamy tikka sauce are encased in a buttery, flaky pastry, making for a perfect savory snack or meal. Crispy golden baked pasties with a spicy, creamy filling offer comforting and delicious bites that can be enjoyed fresh or chilled for later.

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Ingredients

Scale 1x2x3x

Filling

• ½ tbsp sunflower oil
• 1 onion, finely chopped
• 2 garlic cloves, finely grated or crushed
• thumb-sized piece of ginger, peeled and finely grated
• 4 boneless, skinless chicken thighs, cut into small chunks
• 5 tbsp tikka curry paste
• 227g can chopped tomatoes
• 2 tsp light brown soft sugar
• 100ml double cream

Pastry

• 350g plain flour, plus extra for dusting
• 175g cold unsalted butter, cut into cubes
• 1 tsp caraway seeds (optional)
• 1 tsp cumin seeds (optional)
• 1 egg yolk (freeze the white for another recipe)
• 1 beaten egg

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Instructions

1. Cook the Filling: Heat the sunflower oil in a frying pan over medium heat and fry the finely chopped onion until softened, about 6-8 minutes. Add the grated garlic and ginger and cook for an additional 1 minute to release their aromas.
2. Brown the Chicken: Stir in the chicken thigh pieces and cook for 8-10 minutes until golden on all sides, ensuring they are cooked through.
3. Add Spices and Tomatoes: Stir in the tikka curry paste, then mix in the chopped tomatoes and light brown sugar. Simmer for 10-12 minutes, allowing the liquid to reduce and the mixture to thicken into a dry curry consistency.
4. Finish the Filling: Stir in the double cream and cook for another 5 minutes until the sauce thickens slightly to a rich, creamy texture that won’t leak from the pasty. Remove from heat and leave to cool completely.
5. Prepare the Pastry: Place the plain flour, cold butter cubes, and optional caraway and cumin seeds into a food processor. Pulse until the mixture resembles fine crumbs. Alternatively, rub the butter into the flour and seeds by hand until combined.
6. Add Egg Yolk and Form Dough: Stir in the egg yolk and add a splash of cold water if needed to bring the mixture together into a smooth dough. Wrap the dough in cling film and chill for 20 minutes alongside the filling.
7. Roll and Cut Pastry: Preheat the oven to 200°C (180°C fan)/gas mark 6. Roll out the chilled dough on a lightly floured surface to about ½ cm thickness. Use a 10-12 cm pastry cutter or a small plate as a template to cut out approximately eight circles.
8. Assemble Pasties: Place a couple of spoonfuls of cooled chicken tikka filling slightly off-center on each pastry circle. Brush the edges around the filling with the beaten egg.
9. Seal Pasties: Fold the pastry over to meet the edges, forming a half-moon shape. Crimp the edges firmly by hand or use a fork to seal completely.
10. Prepare for Baking: Transfer the pasties to a baking tray. Cut a few small slashes on top of each pasty to vent steam. Brush the tops with the remaining beaten egg for a golden finish.
11. Bake: Bake in the preheated oven for 20-25 minutes until the pastry is crisp and golden brown.
12. Serve and Store: Allow to cool slightly before serving. These pasties can be kept chilled for up to three days and enjoyed cold or reheated gently.

Notes

• You can freeze the egg white for use in other recipes like meringues or egg white omelets.
• Optional caraway and cumin seeds add a fragrant, nutty flavor to the pastry but can be omitted if preferred.
• Ensure the filling is thick and not too wet to prevent soggy pastry.
• Use cold butter and keep the dough chilled to help achieve flaky pastry.
• Pasties are best eaten within three days when stored in the refrigerator.

• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Category: Snack
• Method: Baking
• Cuisine: Indian-British Fusion

Keywords: chicken tikka, pasties, savory pastry, Indian curry, snack, baking, homemade pasties