If you’ve ever wished you could wrap the vibrant flavors of classic curry chicken inside the impossibly crisp, golden folds of pastry, the Chicken Curry Pasties Recipe is your new dream come true. Imagine hand pies with a flaky, buttery shell, stuffed with aromatic spiced chicken, potatoes, and sweet peas—every bite is pure comfort, with just enough warmth to keep you coming back for more. This recipe is packed with flavor, easy enough for a weeknight, but impressive enough to share at a gathering. You’ll adore the blend of British and Indian inspiration tucked into this irresistible finger food.
Ingredients You’ll Need
The magic of the Chicken Curry Pasties Recipe is just how straightforward the ingredients are. Each one brings its own personality, whether it’s the savory chicken, the earthy potato, or the brilliantly fragrant spices that tie it all together in a golden, bubbly parcel. Here’s what you’ll need—and why you need it!
- Vegetable oil: A neutral cooking oil for sautéing the aromatic base and keeping everything luscious but light.
- Small onion (finely chopped): Adds a gentle sweetness and depth to your filling—don’t skip!
- Garlic cloves (minced): Just two cloves provide a flavor punch that mingles so well with the spices.
- Curry powder: This is the foundation of our flavor—it delivers the signature warmth and color of the filling.
- Ground turmeric: A dash for color and a subtle earthy note; turmeric makes each bite golden and gorgeous.
- Ground cumin: Adds a whiff of smokiness that’s classic in both curries and pasties.
- Ground coriander: Sweet, citrusy coriander balances the deeper spices and brightens the whole filling.
- Salt: Essential for bringing out all the flavors—taste and adjust as needed!
- Black pepper: For a gentle kick and to round out the spice blend.
- Medium potato (peeled and diced small): The soft, comforting starch that soaks up flavors and adds body to the filling.
- Cooked chicken breast (shredded or chopped): Tender, protein-packed chicken makes the filling hearty and satisfying.
- Frozen peas: Pop these in straight from the freezer—they add color and a sweet pop to the bite.
- Plain yogurt or cream: Just a swirl for richness and to bind the mix together with a little tang.
- Ready-rolled puff pastry (14 oz, 2 sheets): The store-bought shortcut that makes your pasties gloriously flaky with minimal fuss.
- Egg (beaten, for egg wash): This is your key to that tempting, glossy, golden finish.
How to Make Chicken Curry Pasties Recipe
Step 1: Prep and Sauté the Aromatics
Set your oven to preheat at 400°F (200°C), and line a baking sheet with parchment paper so you’re ready for action. In a skillet over medium heat, warm the oil and gently cook the onions for 3–4 minutes until they’re soft and translucent. Then toss in the garlic—your kitchen will already be smelling amazing! Add the curry powder, turmeric, cumin, and coriander. Stir everything together and let the spices toast for about a minute; you’ll know it’s ready when you get a little burst of fragrance.
Step 2: Cook the Potatoes
Tip in the diced potato, sprinkle with salt and pepper, and pour in 1/4 cup water. Cover with a lid (or improvise with foil if you must) and let the potatoes gently simmer for 8–10 minutes. You want them meltingly tender but not falling apart, as they’ll keep cooking a bit more in the pastry later.
Step 3: Add the Chicken, Peas, and Yogurt
Lift the lid and stir in your cooked chicken and those sweet, emerald-green peas. Add the plain yogurt (or cream); this brings the filling together with a lovely creamy texture. Let it all bubble for another 2–3 minutes so the flavors mingle and everything is heated through. Then, take it off the heat so it cools just a little—otherwise, the hot filling will melt the pastry.
Step 4: Assemble the Pasties
Unroll your puff pastry sheets and cut each one into 4 equal squares, for a total of 8. Spoon 2–3 tablespoons of your cooled filling onto one half of each square, leaving a little border (about 1/4 inch) so the edges can seal. Fold each over into a triangle or rectangle, and press the edges together firmly with a fork. This keeps all that delicious filling tucked inside.
Step 5: Bake to Perfection
Place your assembled pasties on the prepared baking sheet, then brush each one with a generous coat of beaten egg. This step is what gives you that irresistible golden shine. Slide them into the oven and bake for 20–25 minutes, or until they’re puffed and gloriously golden brown. Let them cool for five minutes—the hardest part!—before serving.
How to Serve Chicken Curry Pasties Recipe
Garnishes
For extra flair and a fresh pop of color, sprinkle your Chicken Curry Pasties Recipe with chopped fresh cilantro or parsley. A little dollop of plain yogurt or a cucumber raita on the side is both cooling and eye-catching—perfect if you love a pretty plate.
Side Dishes
Pair these pasties with a vibrant green salad tossed in lemony dressing, or go all in with classic British-style sides like a tangy mango chutney and crisp pickled onions. Or serve alongside a bowl of spiced lentil soup for the ultimate cozy meal.
Creative Ways to Present
Try piling the Chicken Curry Pasties Recipe onto a wooden board with lemon wedges, tiny pots of chutney, and bright herbs for a super-inviting share platter. Or wrap each pasty in parchment and string for picnic-perfect finger food. For a party twist, cut the pastry into smaller squares for bite-sized cocktail pasties!
Make Ahead and Storage
Storing Leftovers
Let any leftover pasties cool completely, then store them in an airtight container in the fridge for up to 3 days. The pastry stays crisp, and the filling keeps all its flavor—a perfect snack for lunchboxes or late-night cravings.
Freezing
The Chicken Curry Pasties Recipe is super freezer-friendly. Arrange unbaked pasties on a tray to freeze solid, then transfer to a freezer bag (labelled, for future thanks). Bake from frozen, just adding 5 extra minutes to the cook time—no need to thaw.
Reheating
To reheat, simply pop pasties in a 350°F (175°C) oven for 10–15 minutes, straight from the fridge or freezer. This brings back the pastry’s irresistible crunch and brings the filling back to its piping-hot, aromatic best.
FAQs
Can I use leftover roast chicken in this Chicken Curry Pasties Recipe?
Absolutely—leftover roast or rotisserie chicken works beautifully here. Just chop or shred it and fold into the spiced potato mixture as directed; you’ll get an extra layer of flavor from the roasted meat.
How can I make the filling vegetarian?
You can swap the chicken for cooked chickpeas, lentils, or extra veg like diced sweet potatoes or cauliflower. The spices and creamy base ensure the filling is still full of rich flavor.
What’s the best curry powder to use?
Use any curry powder you like, but a mild or medium blend keeps the pasties kid-friendly and crowd-pleasing. If you love more heat, add a pinch of cayenne or a splash of hot sauce to the filling.
Can I make the Chicken Curry Pasties Recipe ahead of time?
Definitely! Assemble the pasties, place them on a tray, and chill (or freeze) until ready to bake. Freshly baked pasties with zero last-minute fuss—yes, please!
My pastry isn’t browning up—what should I do?
Make sure you’re using a real egg wash for maximum shine, and bake the pasties on the top rack of your oven. If they’re still pale, try an extra couple of minutes in the oven; the pastry should be puffed, crisp, and golden.
Final Thoughts
There’s something magical about sharing a warm, flaky hand pie brimming with spiced chicken and golden potatoes. I hope this Chicken Curry Pasties Recipe brings big flavor, smiles, and plenty of compliments to your table. Give it a try—once you taste that perfect blend of crunch and curry, you’ll be hooked!
Print
Chicken Curry Pasties Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 pasties
- Category: Main Course
- Method: Baking
- Cuisine: British, Indian-Inspired
- Diet: Non-Vegetarian
Description
These delicious Chicken Curry Pasties are savory hand pies filled with a flavorful mixture of curry-spiced chicken, potatoes, and peas, all encased in flaky puff pastry. Perfect for a quick meal or snack!
Ingredients
Filling
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium potato, peeled and diced small
- 1 cup cooked chicken breast, shredded or chopped
- 1/2 cup frozen peas
- 2 tablespoons plain yogurt or cream
Assembly
- 1 package (14 oz) ready-rolled puff pastry (2 sheets)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Sauté onion and spices: In a skillet, heat the oil and sauté the onion. Add garlic, curry powder, turmeric, cumin, and coriander. Cook until fragrant.
- Add potato and chicken: Stir in diced potato, salt, and pepper. Cook until potato is tender. Add chicken, peas, and yogurt. Cook briefly, then cool.
- Prepare pastries: Cut pastry sheets into squares. Spoon filling onto each square. Fold over and seal edges. Brush with egg wash.
- Bake: Transfer pasties to baking sheet and bake for 20–25 minutes until golden brown. Serve warm.
Notes
- You can substitute sweet potato for regular potato or use leftover roast chicken.
- These pasties can be made ahead and frozen before baking—just bake from frozen and add 5 extra minutes to the cook time.
Nutrition
- Serving Size: 1 pasty
- Calories: 290
- Sugar: 2g
- Sodium: 330mg
- Fat: 17g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 35mg
