Chicken Tikka Pasties Recipe

Introduction

These chicken tikka pasties are a delicious fusion of spiced Indian flavors and flaky pastry, perfect for a comforting snack or light meal. Packed with tender chicken in a rich tikka sauce, they are sure to become a household favorite.

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
• 1 can (227g) 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), plus 1 beaten egg

Instructions

1. Step 1: Heat the sunflower oil in a frying pan over medium heat. Fry the chopped onion until softened, about 6-8 minutes. Stir in the garlic and ginger and cook for another minute.
2. Step 2: Add the chicken pieces to the pan and cook for 8-10 minutes until golden all over.
3. Step 3: Stir in the tikka curry paste, then mix in the chopped tomatoes and brown sugar. Cook for 10-12 minutes until the liquid reduces to a thick sauce.
4. Step 4: Stir in the double cream and simmer for 5 more minutes until slightly thickened. Remove from heat and leave to cool.
5. Step 5: To make the pastry, place the flour, butter, caraway seeds, and cumin seeds (if using) in a food processor and pulse until the mixture resembles fine crumbs. Alternatively, rub the butter into the flour and seeds by hand.
6. Step 6: Mix in the egg yolk and add a splash of cold water if needed to bring the dough together. Wrap the dough and chill for 20 minutes.
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 to about ½ cm thick.
8. Step 8: Use a 10-12cm pastry cutter or a small plate as a template to cut out circles. You should get about eight.
9. Step 9: Place a couple of spoonfuls of filling just off-center on each pastry circle. Brush the edges around the filling with the beaten egg, then fold the pastry over and seal the edges by crimping or pressing with a fork.
10. Step 10: Place the pasties on a baking tray, make a few small slashes on top of each, and brush with the remaining beaten egg.
11. Step 11: Bake for 20-25 minutes until the pasties are crisp and golden brown. Let them cool slightly before serving.

Tips & Variations

• For a vegetarian option, substitute the chicken with cooked chickpeas or mixed vegetables.
• Add finely chopped fresh coriander to the filling for extra freshness.
• If you don’t have a food processor, rub the butter into the flour using your fingertips until the mixture looks crumbly.
• Use wholemeal or spelt flour for a nuttier pastry flavor.

Storage

Store the cooked pasties in an airtight container in the refrigerator for up to three days. To reheat, warm them in a preheated oven at 180°C (160°C fan) for 10-15 minutes to retain their crispness. They can also be frozen before baking; freeze the assembled pasties on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding 5-10 minutes to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use store-bought pastry instead of making my own?

Yes, ready-made shortcrust pastry works well and saves time. Just make sure to roll it out to about ½ cm thickness before assembling your pasties.

How spicy are these chicken tikka pasties?

The spiciness depends on the tikka curry paste you use. Most are moderately spiced, but you can adjust the amount of paste or choose a mild variety to suit your taste.

Chicken Tikka Pasties Recipe

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★★★★★

5 from 64 reviews

• Author: Sophie
• Total Time: 1 hour 5 minutes
• Yield: 8 pasties 1x

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Description

These Chicken Tikka Pasties are a delicious fusion of classic British pastry and vibrant Indian flavors. Tender chicken thighs cooked in a rich, creamy tikka sauce are encased in buttery, homemade pastry, baked to golden perfection. Perfect as a snack or light meal, these pasties offer a comforting and flavorful bite with a crisp exterior and a spicy, creamy filling.

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Ingredients

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For the 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
• 1 can (227g) chopped tomatoes
• 2 tsp light brown soft sugar
• 100ml double cream

For the 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)

For Assembly

• 1 beaten egg (for egg wash)

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Instructions

1. Cook the onion and aromatics: Heat the sunflower oil in a frying pan over medium heat. Add the finely chopped onion and fry until softened, about 6-8 minutes. Stir in the garlic and ginger and cook for an additional 1 minute until fragrant.
2. Cook the chicken: Add the chopped chicken thighs to the pan and cook for 8-10 minutes until golden all over.
3. Add the curry paste and tomatoes: Stir in the tikka curry paste, then add the chopped tomatoes and light brown sugar. Cook for 10-12 minutes, stirring occasionally, until the liquid has reduced and the mixture has thickened into a dry curry.
4. Finish the filling: Stir in the double cream and cook for a further 5 minutes until the sauce thickens slightly to a creamy but thick consistency. Remove from heat and leave to cool completely.
5. Make the pastry: Place the plain flour, cold butter cubes, caraway seeds, and cumin seeds (if using) into a food processor. Pulse until the mixture resembles fine breadcrumbs. Alternatively, rub together by hand with fingertips. Add the egg yolk and a splash of cold water if needed to bring the mixture into a dough. Wrap the dough in cling film and chill in the refrigerator for 20 minutes.
6. Prepare pastry circles: Preheat the oven to 200°C (180°C fan)/gas mark 6. On a lightly floured surface, roll out the chilled pastry to about ½cm thickness. Using a 10-12cm pastry cutter or a small plate as a template, cut out eight pastry circles.
7. Fill and seal the pasties: Place a couple of spoonfuls of the cooled tikka filling slightly off-centre on each pastry circle. Brush the surrounding edges with beaten egg, then fold over to meet the opposite edge. Crimp the edges using your fingers or a fork to seal completely.
8. Prepare for baking: Place the pasties on a baking tray. Cut a few small slashes into the top of each pasty to allow steam to escape. Brush the tops with the remaining beaten egg to give a golden, shiny finish.
9. Bake: Bake in the preheated oven for 20-25 minutes or until the pastry is crisp and golden brown.
10. Serve and store: Allow the pasties to cool slightly before serving. They can be stored chilled for up to three days.

Notes

• You can freeze the egg whites for use in other recipes to avoid waste.
• Optional caraway and cumin seeds add extra flavor to the pastry but can be omitted if unavailable.
• Make sure the filling is thick and not runny to prevent the pasties from getting soggy.
• Use skinless, boneless chicken thighs for the best flavor and texture.
• These pasties can be reheated in an oven to maintain crispiness.

• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Category: Snack
• Method: Baking
• Cuisine: British-Indian Fusion

Keywords: Chicken Tikka Pasties, Indian-inspired pastry, curry pasties, savory baked pasties, chicken curry pastry, homemade pastry