These curried chicken pasties are perfect for all sorts of occasions – parties, school lunches (our kids eat them cold), work lunches, dinner with veggies etc. You can even have a go at making your own pastry with our recipe.

My family loves anything curried chicken, and these are no exception.

 

February 20, 2018
  • 10m
  • 45m
  • 55m
  • 8-10

Ingredients

  • 2 chicken breast
  • 2 c diced veggies (peas, corn, zucchini, and carrots)
  • 6 sheets puff pastry
  • 1 egg (for basting)

Sauce Ingredients

  • 1 brown onion
  • 30 g butter
  • 400 g tin coconut cream
  • 50 g plain flour
  • 1 tbsp. curry powder or to taste

Instructions

  1. Preheat the oven to 180°C and line a flat baking tray with baking paper and roughly dice your chicken.
  2. Fill your jug with water, till the blades are covered. Then in your steaming tray (the deep one) place the diced chicken and all your chopped veggies.
  3. Set the steaming tray in place and cook for 15 minutes/steaming temp/speed 2. Once done set this to the side and make the sauce. Tip out any excess water from the jug, but no need to wash it.
  4. Now make your sauce - add onion to the mixing jug and blitz 3 seconds/speed 6. Add the butter and cook 3 minutes/100ºC/speed 1.
  5. Add all other sauce ingredients cook for 7 minutes/90ºC/speed 4. If you are using homemade pastry, get this ready now. Roll out and cut into squares, ready to fill. If using store bought, defrost and cut into smaller squares.
  6. Add chicken and veggies back into sauce mix and shred the chicken apart by spinning for 3 seconds/reverse speed 4 - skip this step if your chicken is already finely diced.
  7. Place a small amount of filling into each square of pastry. Fold over into a triangle shape and press edges down (don't overfill, it will spill out when cooking). Baste with a milk.
  8. Cook in the oven for approximately 20-30 minutes (or until golden on top).
  • 8-10