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Chicken Tikka, Onion and Potato Pasty
Cooking Time 3 hours Minutes
Ingredients
9
Portions
2
Ingredients
9 Total- 25 g Country Range Tikka Curry Paste
- 10 g Country Range Fancy Peas, defrosted
- 25 g Country Range Natural Yogurt
- 25 g Country Range Creamery Butter Unsalted
- 100 g Country Range Frozen Shortcrust Pastry Blocks
- 2 chicken thighs, skinless
- ½ onion, diced
- 25 g potato, diced into 1cm cubes
- 1 egg, beaten
Method
-
1
Step 1
Dice the chicken into 2cm cubes and marinate in the yogurt and tikka paste for 2 hours. -
2
Step 2
Gently fry the chicken in a pan with the butter for 8 minutes. -
3
Step 3
Add the diced onion and potato to the pan and cook for a further 5 minutes until the potatoes begin to soften. -
4
Step 4
Take off the heat and cool the mix, add the peas and refrigerate. -
5
Step 5
Roll out the pastry and cut 2 x 20cm circles. -
6
Step 6
Egg wash the circles of pastry and place half of the mix in the middle. -
7
Step 7
Fold over the pastry over the mix to form a crescent shaped pasty, crimp the edges and egg wash. -
8
Step 8
Repeat with the remaining filling and pastry. -
9
Step 9
Place onto a baking tray and bake in the oven at 180°C for 18-20 minutes. -
10
Step 10
Allow to cool a little and serve with Country Range Mango Chutney and lime pickle.
Ingredients
9 Total- 25 g Country Range Tikka Curry Paste
- 10 g Country Range Fancy Peas, defrosted
- 25 g Country Range Natural Yogurt
- 25 g Country Range Creamery Butter Unsalted
- 100 g Country Range Frozen Shortcrust Pastry Blocks
- 2 chicken thighs, skinless
- ½ onion, diced
- 25 g potato, diced into 1cm cubes
- 1 egg, beaten
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