If you’re looking for a mouthwatering fusion that’s truly comforting and flavorful, Chicken Curry Pasties will absolutely make your day. Imagine biting through golden, flaky puff pastry into a creamy, aromatic chicken curry filling—with tender potatoes, bright peas, and plenty of warm spice. This is the kind of recipe that brings together the best of both worlds, combining British pastry tradition with a cozy curry twist. It’s easy enough for a weeknight, impressive enough for guests, and unbelievably satisfying for just about any occasion.

Chicken Curry Pasties Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Chicken Curry Pasties is surprisingly simple, but each item plays a key role in building flavor, texture, and the irresistible color that makes these pasties so inviting. Here’s how every ingredient earns its place in the lineup:

Vegetable oil: This ensures everything sautés evenly and helps develop that foundational flavor base for your filling.
Small onion (finely chopped): Provides a subtle sweetness and depth that carries the curry spices beautifully.
Garlic cloves (minced): Just a little goes a long way to add aromatic punch and complexity.
Curry powder: The heart of the dish, bringing warmth, color, and that unmistakable curry character.
Ground cumin: Adds earthy undertones that anchor the spice profile and make the curry pop.
Ground turmeric: Delivers vibrant golden color and a hint of bitterness that balances the richness.
Fresh ginger (grated): Offers a fresh, zesty heat and livens up the savory filling.
Medium potato (peeled and diced): Gives body and a satisfying creamy bite to each pasty.
Cooked chicken (shredded or chopped): The main star—using leftovers or rotisserie chicken saves time and gives the filling a hearty texture.
Frozen peas: Classic in curry fillings, they add color, natural sweetness, and a pop of freshness.
Plain Greek yogurt or sour cream: These lend creaminess, mellow the spices, and bind the filling together.
Salt and pepper to taste: Essential for seasoning everything just right.
Puff pastry (2 sheets, thawed): This is your shortcut to crisp, buttery, bakery-worthy pasties.
Egg (beaten, for egg wash): Brushing the tops before baking guarantees that gorgeous golden finish.

How to Make Chicken Curry Pasties

Step 1: Prepare Your Oven and Baking Sheet

First things first—set yourself up for success! Preheat your oven to 400°F (200°C) to ensure those pasties bake up crisp and golden. Line a large baking sheet with parchment paper so nothing sticks and cleanup is a breeze later.

Step 2: Sauté the Aromatics

In a skillet over medium heat, warm up the vegetable oil. Toss in your finely chopped onion and let it sauté for about 3 to 4 minutes, stirring occasionally until soft and fragrant. Add the minced garlic, grated ginger, curry powder, ground cumin, and turmeric. Stir and cook for another minute—your kitchen will smell incredible.

Step 3: Cook the Potato

Stir in the peeled and diced potato, along with a splash of water (about 1/4 cup). Give everything a mix, cover the skillet, and let it cook for 10 minutes. This softens the potato just enough so it’s tender but still has a bite, all while letting those spices soak right in.

Step 4: Add Chicken, Peas, and Creamy Goodness

Once the potatoes are tender and the water is absorbed, mix in your cooked chicken and frozen peas. Let them warm through for about 2 to 3 minutes. Off the heat, stir in the plain Greek yogurt or sour cream, giving the filling a luscious, creamy texture. This is also the moment to season with salt and pepper to taste.

Step 5: Fill and Shape the Pasties

Unroll your thawed puff pastry sheets and cut each into four squares, giving you eight in total. Place 2 to 3 tablespoons of the cooled curry filling onto each square. Fold each over into a triangle or rectangle—whatever shape feels fun—then seal the edges with a fork. This keeps that dreamy filling tucked inside while baking.

Step 6: Glaze and Bake

Arrange the filled pasties on your prepared baking sheet, then give them a quick brush with the beaten egg for that signature shine. Pop them in the oven for 18 to 22 minutes, or until gloriously puffed and deep golden. Let them cool for just a moment before serving—just enough to avoid burning your tongue!

How to Serve Chicken Curry Pasties

Garnishes

For that finishing touch, sprinkle your Chicken Curry Pasties with fresh chopped cilantro or flat-leaf parsley. A few paper-thin slices of red chili or a pinch of nigella seeds add color and a little extra flair. If you like, serve with a wedge of lemon for brightness.

Side Dishes

Chicken Curry Pasties are substantial enough to stand alone, but they pair beautifully with simple sides. Try a crisp cucumber and tomato salad, a handful of mango chutney, or a cooling raita. For a heartier meal, serve alongside lentil soup or a fresh green salad.

Creative Ways to Present

Let your imagination run wild! Arrange your pasties on a platter around a bowl of spicy yogurt dip for sharing, or stack them high on a cake stand for a festive look. Mini versions make perfect party bites, and you can even pack leftovers for a picnic or lunchbox treat that’ll steal the show.

Make Ahead and Storage

Storing Leftovers

Chicken Curry Pasties store like a dream. Let any leftovers cool completely, then transfer them to an airtight container and refrigerate. They’ll stay delicious and flaky for 2 to 3 days—just be sure to separate layers with parchment if stacking.

Freezing

If you want a stash ready for busy days, Chicken Curry Pasties freeze beautifully. For best results, freeze them unbaked—just assemble, seal, and arrange on a parchment-lined tray until solid. Then transfer to a freezer bag or container. You can bake straight from frozen (add a few extra minutes to the bake time) and they’ll be as good as fresh.

Reheating

To reheat, simply pop baked Chicken Curry Pasties back into a hot oven (350°F/175°C) for 8 to 10 minutes until warmed through and crispy. Avoid microwaving if you can, as this can make the pastry lose its crunch.

FAQs

Can I make Chicken Curry Pasties dairy-free?

Absolutely! Swap out the Greek yogurt or sour cream for coconut cream or a plain dairy-free yogurt. The flavor is still rich and creamy with a lovely hint of coconut that pairs perfectly with curry spices.

What kind of chicken is best for the filling?

Leftover roast chicken, shredded rotisserie chicken, or any cooked chicken you have on hand will work wonderfully. The key is to slice or shred it small so it mingles well with the creamy filling and vegetables.

Can I use shortcrust pastry instead of puff pastry?

Yes! Shortcrust pastry will give you a sturdier, more traditional hand-pie feel. Puff pastry provides that light, buttery crunch, but use whatever you prefer (or have in your freezer).

How do I keep the pasties from bursting open?

Be sure not to overfill your pasties and press the edges firmly with a fork to seal. If you’re worried, you can also brush a little water or beaten egg along the edges before sealing for extra stickiness.

Can I make Chicken Curry Pasties ahead for parties?

Definitely! Prepare and assemble them hours (or even a day) ahead and refrigerate, covered, until ready to bake. Alternatively, freeze them unbaked and bake as needed so you always have a party-ready snack in your freezer.

Final Thoughts

There’s nothing quite like the golden crunch and fragrant, creamy filling of Chicken Curry Pasties coming out of your oven. I can’t wait for you to try this recipe and add your own twists—don’t be surprised if they become your new comfort food favorite!

Chicken Curry Pasties Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 50 minutes
Yield: 8 pasties 1x
Diet: Non-Vegetarian

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Description

These Chicken Curry Pasties are delicious hand pies filled with a flavorful curry-spiced chicken and potato mixture, encased in buttery puff pastry. Perfect for a snack or light meal, these pasties are easy to make and sure to impress!

Ingredients

Scale

Filling:

1 tablespoon vegetable oil
1 small onion, finely chopped
2 garlic cloves, minced
1 tablespoon curry powder
1 teaspoon ground cumin
½ teaspoon ground turmeric
1 teaspoon grated fresh ginger
1 medium potato, peeled and diced
1 cup cooked chicken, shredded or chopped
½ cup frozen peas
⅓ cup plain Greek yogurt or sour cream
Salt and pepper to taste

Assembly:

1 package (14 oz) puff pastry (2 sheets, thawed)
1 egg, beaten, for egg wash

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Instructions

Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Sauté onions and spices: In a skillet, heat vegetable oil over medium heat. Sauté onion until soft, then add garlic, ginger, curry powder, cumin, and turmeric. Cook until fragrant.
Add potatoes and chicken: Stir in diced potato and water. Cover and cook until potatoes are tender. Add chicken, peas, and cook briefly. Remove from heat and stir in yogurt. Season with salt and pepper.
Prepare pasties: Roll out puff pastry sheets, cut into squares, spoon filling onto each square, fold over, seal edges, brush with egg wash.
Bake: Place pasties on baking sheet and bake for 18–22 minutes until golden and puffed. Cool slightly before serving.

Notes

You can swap the yogurt for coconut cream for a dairy-free option.
Leftover rotisserie chicken works great in this recipe.
These are freezer-friendly—freeze unbaked and bake directly from frozen, adding a few extra minutes to the bake time.

Prep Time: 25 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: British-Indian Fusion