Go Back
–+ servings
Chicken Tikka Pasties

Chicken Tikka Pasties

by Nabeela Kauser
Savor the rich, aromatic blend of spiced chicken encased in flaky pastry with these delectable pasties. Packed with bold flavors and a hint of smokiness, these treats are a perfect fusion of classic comfort and exotic taste.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetiser, Lunch
Cuisine Indian
Servings 8 pasties
Calories 131 kcal

Ingredients

Marinade:

  • 500 g Chicken
  • 2 tbsp Oil
  • 3 cloves Garlic crushed
  • 1 inch Ginger crushed
  • 1 tsp Salt
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder chopped
  • 1 tsp Chilli Powder
  • 1 tsp Chilli Flakes
  • 1 tsp Turmeric Powder

Chicken Tikka Mixture:

Extras:

  • 2 rolls Puff Pastry Sheet 2 x 320g
  • 1 Egg for egg wash

Instructions

  • 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 cheese and potato 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.

Video

Notes

  • You can also experiment with the filling by adding other ingredients such as diced ham, mushrooms, or peas.
  • These pasties can be served either hot or cold, making them an excellent option for picnics or lunchboxes.
  • If you have leftover pasties, you can reheat them in the oven at 180°C/350°F/Gas Mark 4 for 10-15 minutes.
  • To prevent the pastry from becoming soggy, make sure to cool the mixture before adding it to the pastry.
  • You can also freeze the pasties before baking them. Just place them on a baking tray lined with parchment paper, freeze them until they become solid, then transfer them to a zip-lock bag and store them in the freezer for up to 2 months. When you're ready to bake, put the frozen pasties on a baking tray and bake them for an additional 5-10 minutes
Nutritional facts:
The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 131kcalCarbohydrates: 6gProtein: 8gFat: 9gSaturated Fat: 2gTrans Fat: 0.05gCholesterol: 43mgSodium: 398mgPotassium: 278mgFibre: 2gSugar: 3gVitamin A: 799IUVitamin C: 25mgVitamin D: 0.2µgCalcium: 33mgIron: 2mg
Keyword After School Snacks, Chicken Tikka, Cooking, Food, Freezer-Friendly, Kids Snacks, Party Food, Pasties, Pastry, Ramadan, Recipe, Seafood, Snack
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!