Spicy chicken pasties

Spicy chicken pasties

Makes 6

For the pastry

225g plain flour

Good pinch of salt

½ tsp ground turmeric

125g unsalted butter, chilled and diced

About 4 tbsp icy water

For the filling

175g skinless, boneless chicken breast, cut into 1.5cm cubes

3 tbsp natural yogurt

2 garlic cloves, crushed

2cm root ginger, peeled and grated

¼ tsp cayenne pepper

¼ tsp each of ground cumin and coriander

Good pinch of salt

2 tbsp mango chutney

Beaten egg, to glaze

To make the pastry

  1. Sift the flour, salt and turmeric into a bowl.  Add the diced butter into the flour using the tips of your fingers until the mixture looks like fine crumbs.
  2. Using a round-bladed knife, gradually stir in enough cold water to bring the mixture together to form a ball of soft but not sticky dough.  Wrap in clingfilm and keep chilled until needed.

To make the filling,

  1. Combine the chicken, yogurt, garlic, ginger, cayenne, cumin, coriander and salt in a bowl.  Mix thoroughly.  If you have the time, cover and marinate for a couple of hours in the fridge.  I didn’t have time to do this but they still tasted great.
  2. Preheat the grill to its hottest setting and line the grill pan with oiled foil.  Spoon the chicken mixture onto the foil and spread evenly in one layer.  Grill for 5 to 6 minutes or unitl the chicken is just firm and starting to colour.  Remove the grill pan from the heat and leave to cool.
  3. Preheat the oven to 180oC / 350oF / gas 4.  Roll out the pastry on a lightly floured worktop to a 24 x 36 rectangle.  Cut out 6 rounds with a 12cm cutter (I used a cereal bowl).  Divide the chicken mixture into equal portions, draining off any watery liquid that has collected.  Spoon a portion of chicken onto one half of each pastry round, leaving a 1cm border clear.  Be careful not to overfill the pastry (like I did) otherwise they’ll break / crack.
  4. Top each with a teaspoonful of mango chutney.  Dampen the pastry edges with beaten eggs, then foll the pastry over the filling to make a semi-circle and press the edges together firmly to seal.  Press down on the edges with the back of a fork to decorate and seal.
  5. Place on the lined baking sheet.  Brush lightly with beaten egg to glaze then make a small steam hole in the centre of each pastie with the top of a knife.  Bake for about 30 minutes or until the pastry is golden and crisp.  Serve warm with extra chutney.
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Posted on June 2, 2012, in Entertaining, Quick bites. Bookmark the permalink. Leave a comment.

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