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Chicken curry pasties

Method

  • Heat a little oil in a heavy-bottomed pot and gently sauté the celery, carrot, onion and garlic until tender, stirring now and again. Add the curry paste, stir well and cook to toast.
  • Then add the flour, mix well and briefly cook.
  • Add 2 cups stock and seasonings. Stir and cook until thick, adding the remaining stock if too thick. When ready, set aside to cool.
  • Preheat oven to 180°C fan forced (200°C normal).
  • Then add the chicken, peas and parsley to the vegie mixture. Toss well.
  • Combine the egg and milk in another bowl.
  • Brush the pastry rounds with the egg wash and mound the mixture on each one, being careful not to use too much. Then fold over and crimp the edges with a fork or small knife.
  • Arrange the pasties in a lightly oiled oven tray. Then lightly brush the tops with more egg wash and cook in the oven until risen and golden.
  • Serve hot or cold with your favourite chutney or relish on the side.

Ingredients

  • olive oil
  • 2 celery stalks, diced
  • 1 medium-large carrot, diced
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 1 heaped tbsp curry paste
  • 1 tbsp plain flour
  • 2-3 cups chicken stock
  • sea salt & freshly ground pepper
  • ½ bought BBQ chicken, skin removed & meat shredded
  • 1 heaped cup frozen peas, thawed
  • 1-2 tbsp chopped fresh parsley
  • 1 egg
  • ¼ cup milk
  • puff pastry sheets, cut into rounds
  • olive oil spray

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm