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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for 20-25 minutes until the pastry is crisp and golden brown.
- 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
