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.

Ingredients

Scale

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)

Instructions

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.
Cook the chicken: Add the chopped chicken thighs to the pan and cook for 8-10 minutes until golden all over.
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.
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.
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.
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.
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.
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.
Bake: Bake in the preheated oven for 20-25 minutes or until the pastry is crisp and golden brown.
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