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1
Making the Pasty Filling:
2
Add all of the dried spices and salt and pepper to a small dish, and mix them together thoroughly.
3
Apart from the beaten egg and the pastry, add everything else to a bowl and thoroughly mix it all together.
4
Cover the bowl and refrigerate for now.
5
Preparing the pastry:
6
Roll out your pastry into a rectangle, until it is 3mm thick, the final size should be 35 x 30cm / 14 x 12in .
7
For this recipe you need cut out 4 pieces, Each piece should be 15 x 18cm / 6 x 7in.
8
Place each sheet on a slightly larger piece of parchment paper, stacked and refrigerated for at least 10 minutes.
9
Assembling the pasties:
10
At this point, preheat your oven to, 170°C / 340°F / Gas mark 3.
11
Take one sheet of pastry at a time from the fridge, keep it on the paper.
12
Add some filling to one side of the pastry, leaving a gap around the edge.
13
Brush the egg wash all around the exposed pastry, fold the pastry over the filling, and seal around the edge using a fork.
14
Place the pasty, onto a parchment paper lined baking tray, repeat for the other 3 pasties.
15
Give each pasty a good coat of the egg wash, and cut 3 small vents in each one, using a sharp knife.
16
Place in the preheated oven and bake for 45 minutes.
17
Remove from the oven allow to cool, or serve straight away piping hot.
18
Enjoy.
Method
Ingredients
500g / 18oz Puff Pastry block
400g / 14oz Chicken (cooked)
200g / 7oz Greek Yogurt
3 Spring onions (Fine sliced on an angle)
2 or 3 Small Chillies (chopped small)
2 or 3 Garlic cloves (chopped small)
4g / 1tsp Garam Masala
2g / ½tsp Ground Cumin
2g / ½tsp Turmeric
2g / ½tsp Chilli Powder
Salt n Black pepper to taste
10g / 1tbls Fresh Coriander (chopped)
1 Egg beaten with a dash of milk (egg-wash)
Loose Base Fluted Pie Tin (23cm / 9in)
Large Aluminium Cookie Sheet/Baking Tray
Adjustable Stainless Steel Rolling Pin
Quality Pastry Brush (Natural bristles)
FEATURED PRODUCTS
Products we recommend for this recipe
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