Spicy Chicken Pasty Recipe | Episode 22

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and chicken thighs are less expensive.

pastry dough

🥗Healthier: whole wheat pastry dough

💰Cheaper: store-bought pastry dough

Whole wheat adds fiber while store-bought saves time.

Finely chop the onion and chili, leaving the seeds in for heat.

Press the garlic and chop the potato into small cubes.

Cut the chicken into small bite-sized pieces using scissors.

Heat oil in a pan and add the onion, garlic, and ginger; cook until softened.

Boil water in a separate pan and cook the chopped potatoes for 5 minutes, then drain.

Add the chopped chicken to the pan with onion and garlic, then add the drained potatoes.

Stir in garam masala, chili, turmeric, corn flour, and cold water to thicken the mixture.

Add peas and chopped coriander; mix well and let the filling cool completely.

For the pastry, mix flour, baking powder, salt, and butter until it resembles breadcrumbs.

Add egg yolks and mix, then add water to form a dough; knead until smooth.

Wrap the dough in cling film and refrigerate for 30 minutes.

Divide the pastry into 8 pieces and roll each into a circle.

Place a portion of the filling in the center of each pastry circle and seal the edges.

Brush the tops with egg white for glazing.

Bake in the oven for 25-30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens