4 Spicy Chicken Pasties
How to make 4 spicy chicken pasties. A mildly spicy and creamy chicken filling in a delicious light puff pastry case. Simple step-by-step instructions, from start to finish.
Ingredients
Method
- 500g / 18oz Puff Pastry block
- 400g / 14oz Chicken (cooked)
- 200g / 7oz Greek Yogurt
- 3 Spring onions (Fine sliced on an angle)
- 2 or 3 Small Chillies (chopped small)
- 2 or 3 Garlic cloves (chopped small)
- 4g / 1tsp Garam Masala
- 2g / ½tsp Ground Cumin
- 2g / ½tsp Turmeric
- 2g / ½tsp Chilli Powder
- Salt n Black pepper to taste
- 10g / 1tbls Fresh Coriander (chopped)
- 1 Egg beaten with a dash of milk (egg-wash)
- Making the Pasty Filling:
- Add all of the dried spices and salt and pepper to a small dish, and mix them together thoroughly.
- Apart from the beaten egg and the pastry, add everything else to a bowl and thoroughly mix it all together.
- Cover the bowl and refrigerate for now.
- Preparing the pastry:
- Roll out your pastry into a rectangle, until it is 3mm thick, the final size should be 35 x 30cm / 14 x 12in .
- For this recipe you need cut out 4 pieces, Each piece should be 15 x 18cm / 6 x 7in.
- Place each sheet on a slightly larger piece of parchment paper, stacked and refrigerated for at least 10 minutes.
- Assembling the pasties:
- At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
- Take one sheet of pastry at a time from the fridge, keep it on the paper.
- Add some filling to one side of the pastry, leaving a gap around the edge.
- Brush the egg wash all around the exposed pastry, fold the pastry over the filling, and seal around the edge using a fork.
- Place the pasty, onto a parchment paper lined baking tray, repeat for the other 3 pasties.
- Give each pasty a good coat of the egg wash, and cut 3 small vents in each one, using a sharp knife.
- Place in the preheated oven and bake for 45 minutes.
- Remove from the oven allow to cool, or serve straight away piping hot.
- Enjoy.
Equipment & products used in my kitchen and videos
