British🍞 Bread & bakery

Spicy Chicken Pasties

Name: Spicy Chicken Pasties
Total time: 1 h
Yield: 4 servings
Cuisine: British
Ingredients: ~300 g roast chicken (or raw chicken breast or thighs); 1 tsp garam masala; ½ tsp ground cumin; ½ tsp turmeric; ½ tsp chili powder; ½ tsp salt; ½ tsp ground black pepper; ~3 tbsp spring onions; 2 fresh chili; ~3 cloves garlic; 200 g low-fat Greek yogurt; ~¼ cups fresh coriander (cilantro); 500 g puff pastry; 1 egg; ~2 tbsp milk; ~2 tbsp flour

⏱ 60 min🍽 Serves 4

Mildly spicy and creamy chicken filling encased in crisp, golden puff pastry. Made with leftover roast chicken or fresh chicken breast, seasoned with yogurt, warm spices, and fresh herbs.

Adapted from a video by John Kirkwood

4 Spicy Chicken Pasties, My Best Ever Pasty Recipe

Watch on YouTube

Ingredients

roast chicken (or raw chicken breast or thighs)cut into small pieces; if using raw chicken, fry in oil for 2-3 minutes first~300 gest.
garam masala1 tsp
ground cumin½ tsp
turmeric½ tsp
chili powderadjust heat level to preference½ tsp
salt½ tsp
ground black pepper½ tsp
spring onionschopped

Steps

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1
Mix together all the spices: garam masala, cumin, turmeric, chili powder, salt, and black pepper. If using raw chicken, cut it into small pieces and fry in oil for 2-3 minutes while preparing the spices.
2
Combine filling ingredients: place chicken in a large bowl, then add chopped spring onions, finely chopped chili, garlic, Greek yogurt, mixed spices, and coriander. Mix well until evenly combined. Cover and refrigerate.
3
Prepare pastry: if frozen pastry has been refrigerated for more than 2 hours, remove it 30 minutes before use. Dust the bench and pastry with flour. Using an adjustable rolling pin, roll pastry to 3 mm thickness. Regularly turn the pastry 90 degrees while rolling, and dust underneath as well. Aim for a sheet about 35×30 cm.
4
Cut pastry: using a bench scraper and ruler, cut out four pieces of pastry, each about 15×8 cm. Stack the sheets with parchment paper between them and refrigerate for 10 minutes to stiffen.
5
Make egg wash: crack a large egg into a container, add a dash of milk, and whisk vigorously until smooth and liquid. Preheat oven to 170°C (340°F or gas mark 3). Prepare a large parchment-lined baking tray.
6
Assemble pasties: remove one pastry sheet from the fridge and place on the work surface. Add a couple of spoonfuls of filling to the bottom half. Brush the pastry edges with egg wash.
7
Fold and seal: pull the top of the pastry over the filling and line it up. Gently press down all around the edge to remove any trapped air.
8
Transfer to baking tray: carefully place the pasty on the parchment-lined baking tray. Brush the entire pastry with egg wash.
9
Seal edges: use a fork to seal the edges all around three sides. Using a sharp knife, cut three vent holes in the top. Repeat the assembly process for the remaining three pasties.
10
Bake: place all four pasties in the preheated oven and set timer for 45 minutes until the pastry is golden brown and crisp.
11
Cool and serve: transfer baked pasties to a wire rack and let rest for a few minutes. Cut open to reveal the filling and enjoy while warm.

Spicy Chicken Pasties

Ingredients

Steps

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