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
Scale
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
