Chicken Tikka, Onion and Potato Pasty

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.