Spicy Chicken Pasties
A delicious way to use leftover roast chicken in a spicy, flavorful pastry.
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- •Leftover roast chickenor 2 raw chicken breasts or thighs, cooked and chopped
- •1 teaspoon Garam masala
- •1/2 teaspoon Ground cumin
- •1/2 teaspoon Turmeric
- •1/2 teaspoon Chili powderadjust heat level to taste
- •1/2 teaspoon Salt
- •1/2 teaspoon Ground black pepper
- •Spring onions
- •2 Chilieschopped fine, adjust heat level to taste
- •Garlicchopped
- •200 g Plain Greek yogurtlow-fat version
- •Coriander leaves(optional)or flat leaf parsley
- •500 g Puff pastryblock
- •1 Eggfor egg wash
- •Milk(optional)dash, for egg wash
- 1
Mix spices: garam masala, ground cumin, turmeric, chili powder, salt, and black pepper. Set aside.
1 min
- 2
Combine chicken, spring onions, chilies, garlic, yogurt, and spices in a bowl. Mix well.
3 min
- 3
Roll out puff pastry to 35x30 cm. Cut into four pieces, each 15x8 cm.
5 min
- 4
Preheat oven to 170°C (340°F).
2 min
- 5
Prepare egg wash by whisking egg and milk together.
1 min
- 6
Place filling on pastry, fold, and seal edges with egg wash. Use a fork to crimp edges.
5 min
- 7
Cut vent holes in the top of each pasty.
1 min
- 8
Bake for 45 minutes until golden brown.
45 min
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