Chicken Tikka Pasties

My last savoury post of the month! I have survived baking no sweet things this month and I have actually really enjoyed it. For my last trick, I made some chicken tikka pasties, with delicate spice and crunchy pastry, for my first attempt I am pretty darn chuffed. I added potato, red onion and butternut squash in them to add a little sweetness and depth, of course you can't have a pasty without potato in it. I used tikka seasoning, ground cumin and coriander to create a subtle aromatic flavour without it being too spicy. I also cheated and used ready made short crust pastry... sometimes you just need a cheat day.


Chicken Tikka Pasties
(Makes 5)
Half a Butternut Squash
1 Large Potato
1 Red Onion
200g Chicken, cooked
3 Tbsp Tikka Seasoning
1 Tbsp Cumin Powder
1 Tbsp Ground Coriander
1 Tbsp Plain Flour
1 Egg
2 x 375g Ready Rolled Short Crust Pastry

Cut the butternut squash, potato and red onion into small chunks. Add two tablespoons of the tikka spices and half the cumin and coriander powder, mix together so all the ingredients are covered.

Cut the chicken into small pieces and place in a small bowl. Add in the remaining spices and one tablespoon of water, mix around so the chicken is coated. Add in to the vegetables and mix together. Add in the plain flour and mix until all the ingredients are coated.

Preheat the oven to 200C, Gas Mark 7.

Roll out the pastry from its packaging, take a side plate and place on top of the pastry, it should make two pasties from one sheet. Cut around the plate to create a circle. With the left over pastry, roll in a ball and roll out to create one pastie circle.

Firmly pack a quarter of the filling in the centre of each round, leaving a gap around the edge. Brush with an egg wash, carefully draw up both sides so that they meet at the top then pinch them together to seal. Lift onto a non stick baking tray and brush with the remaining egg wash.

Bake for 10 minutes at 200C, Gas mark 7 and then turn down to 160C, gas mark 4 for 45 minutes until golden brown.