Chicken Tikka Pasties

• sunflower oil↗½ tbsp tbsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely grated or minced

• a piece of ginger about the size of a large finger

  peeled and finely grated

• boneless, skinless chicken↗4

  thighs, cut into small cubes

• tikka curry paste↗5 tbsp tbsp
• canned chopped tomatoes227g g
• soft light brown sugar↗2 tsp tsp
• double cream↗100ml ml
• plain flour↗350g g

  plus extra for dusting

• cold unsalted butter↗175g g

  cut into cubes

• cumin seeds↗1 tsp tsp

  (optional)

• caraway seeds↗1 tsp tsp

  (optional)

• egg yolk↗1

  (freeze the white for another recipe), plus 1 beaten egg

Step-by-step instructions

1. 1

   Heat the oil in a pan over medium heat and sauté the onion until soft, about 6‑8 minutes. Add the garlic and ginger, cook for another minute, then add the chicken pieces. Sauté for 8‑10 minutes until the chicken is golden on all sides. Stir in the tikka curry paste, then add the chopped tomatoes and light brown sugar. Cook for 10‑12 minutes until the liquid evaporates and the curry thickens. Add the double cream and cook another 5 minutes until the sauce thickens slightly – a thick sauce is needed so it doesn’t leak from the finished pasty. Let cool.

2. 2

   For the pastry, sift the flour into a food processor together with the butter, cumin and caraway seeds (if using), and pulse until it forms fine crumbs. (You can also do this in a bowl, rubbing everything with your fingers.) Add the egg yolk and a splash of cold water, if needed, to bring the dough together. Wrap and chill for 20 minutes while the filling cools.

3. 3

   Preheat the oven to 200 °C/180 °C with convection (gas 6). Roll out the chilled dough on a lightly floured surface to about ½ cm thickness. Cut circles 10‑12 cm in diameter using a cutter or a small plate as a template. (You’ll get about eight.) Place a few spoonfuls of filling on each circle, leaving a little space at the edge, brush the edge with beaten egg, fold the dough over to seal the edges, and press them together. Crimp the edges or secure with a fork. Transfer to a baking tray, make a few small slits on the top of each pasty, brush with the remaining beaten egg and bake for 20‑25 minutes until crisp and golden‑brown. Cool slightly, then serve. Store in the refrigerator for up to three days.