Chicken and Vegetable Curry Pasties
2 chicken thighs, very diced finely
1 brown onion, sliced
2 garlic cloves, sliced finely
2 carrots, peeled and diced finely
1 zucchini, diced finely
1 potato, peeled and shredded
1 cup peas
1 tablespoon Madras Curry Powder
finely ground salt and pepper
finely chopped coriander, to taste
Puff pastry sheets
Add a little oil to a deep-sided frypan and over heat over medium flame. When it's achieved the right temperature, add the finely diced chicken pieces and brown off until nice and crispy. You need the pan to be hot so the meat doesn't stew but colours.
Take these out and add the onions, carrots and garlic. Sauté until the onion becomes translucent then add the zucchini. When these have soften add the peas and then sprinkle over with Madras curry powder, stirring well to combine before adding the chicken. Cook this for a few minutes before adding the shredded potatoes. Add a cup of water and then let it simmer uncovered for 15-20 minutes or until the vegetables have cooked.
Depending on the level of liquid you have left, you might need to thicken it with a mix of cornflour and water.
Let this cool completely before making the pasties. Stir through with some shredded coriander, and salt & pepper to taste, when you are ready to make the pasties.
Using a 12cm cutter you can get 4 rounds from each sheet. This amount of filling will make at least 28 pasties.
Brush the edge of the puff pastry round with milk then lay a little of the filling in the centre, mounding it a little and tapering it towards the edge. Avoid the temptation to overfill as they will end up splitting.
Keeping it flat to the board, draw the edges together over the filling. Pinch the edges together before crinkling it with your fingers. Push down slightly to flatten the base a little. Brush with some more milk and a little poppy seeds (or sesame if you like).
Repeat the process until you've used up the filling.
Preheat the oven to about 180°C/340°F.
Place the pasties on a baking tray and cook for about 15 minutes - until the pastry is golden.
Cool on a wire rack.
Tagged with Rasoi