Description
These Chicken Curry Pasties combine a flavorful spiced chicken filling with crispy, golden puff pastry for a delicious British-Indian fusion snack or main course. Perfectly seasoned with curry powder and turmeric, and enriched with creamy yogurt, peas, and tender potatoes, these savory hand pies are baked to perfection for a satisfying and portable meal.
Ingredients
Scale
Filling
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- ½ teaspoon ground turmeric
- 1 cup cooked chicken, shredded or diced
- ½ cup frozen peas
- 1 small potato, peeled, diced, and boiled until tender
- ¼ cup plain Greek yogurt or sour cream
- Salt and pepper to taste
Pastry
- 1 package (14 oz) puff pastry, thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat and Prepare the Pan: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Sauté Aromatics: Heat the vegetable oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent, about 4–5 minutes, developing a sweet, mellow base flavor.
- Add Spices and Garlic: Stir in the minced garlic, curry powder, and ground turmeric, cooking for another minute until fragrant to infuse the mixture with warm, aromatic spices.
- Combine Filling Ingredients: Add the cooked chicken, frozen peas, and boiled diced potato to the skillet. Mix well to evenly distribute the ingredients.
- Incorporate Creaminess and Season: Stir in the plain Greek yogurt or sour cream to add moisture and creaminess. Season with salt and pepper to taste. Mix thoroughly and allow the filling to cool slightly so it is easier to handle.
- Prepare Pastry: Roll out the thawed puff pastry sheets on a floured surface. Cut into 4–6 inch squares or circles depending on your preferred shape.
- Assemble Pasties: Spoon an appropriate amount of the cooled filling onto the center of each pastry piece. Fold the pastry over to form a triangle or half-moon shape and press the edges together, sealing by crimping with a fork to prevent filling leakage.
- Apply Egg Wash: Brush each pasty with the beaten egg to give them a shiny, golden finish when baked.
- Bake: Place the prepared pasties on the lined baking sheet and bake in the preheated oven for 20–25 minutes, or until they are puffed and golden brown.
- Cool and Serve: Remove from the oven and let the pasties cool slightly before serving for best texture and flavor enjoyment.
Notes
- These pasties can be made ahead of time and frozen before baking for convenient future meals.
- Use rotisserie chicken as a quick shortcut to save time when preparing the filling.
- Adding chopped cilantro or a pinch of chili flakes to the filling boosts extra flavor and heat.
- For a dairy-free option, substitute yogurt or sour cream with a plant-based alternative.
