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Chicken Tikka Pasties

Chicken tikka pasties are savory pastry pockets filled with flavorful chunks of marinated chicken tikka, spices, and vegetables, perfect for a quick and satisfying snack or meal.
5 from 1 vote
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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:

  • 1 can Canned Tomatoes
  • 1 Bell Pepper green

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.

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: 278mgFiber: 2gSugar: 3gVitamin A: 799IUVitamin C: 25mgCalcium: 33mgIron: 2mg
Keyword After School Snacks, Chicken Tikka, Cooking, Food, Freezer-Friendly, Kids Snacks, Party Food, Pasties, Pastry, Ramadan, Recipe, Seafood, Snack
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