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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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