Cut the chicken into small bite-sized chunks then add all the marinade ingredients and mix until well combined before setting aside for at least 30 minutes to marinate
Once marinated, then add the chicken mixture into a hot pan and cook on high heat for 2-3 minutes
Add the canned tomatoes and bring to a gentle simmer before reducing heat to medium then cover and cook for 10 minutes
Add the finely chopped green bell pepper then cook for 5 minutes then set aside to cool for at least 30 minutes
Take the puff pastry sheet and unroll it. Proceed to cut it into 4 rectangles.
On one half of each rectangle, spoon the chicken tikka mixture, making sure to leave some space around the edges.
Brush the edges with some beaten egg, then fold the other half of the pastry over the filling, ensuring that the edges are sealed by pressing them together with a fork.
Line a baking tray with parchment paper and place the pasties on it.
Brush the pasties with the remaining beaten egg.
Put the pasties into the preheated oven and bake 220°C (425°F) gas mark 7 for 10-12 minutes, or until they become golden brown and crispy then flip and bake for a further 10 minutes
Once they’re ready, take the pasties out of the oven and let them cool for a few minutes before serving.
6 responses
Are the green peppers (I assume bell?) Necessary?
Nope, not necessary at all! You can totally skip them or swap them for something else you like. 😊
It also says spoon the cheese and potato mixture? Assuming this is from a cheese and potato pie 😊 sorry just I’m making these tomorrow
Sorry that was a typo, it is supposed to be the chicken tikka mixture 🙂
There is no yoghurt on the recipe list but the video shows you adding yoghurt
Thanks for pointing that out! I’ve added the yogurt to the recipe now. Appreciate the help! 😊