Chicken Entertaining Entrees

Curry pasties

Name: Curry pasties recipe
Yield: 10
Ingredients: 250g potatoes, peeled, cut into 1cm pieces; 500g chicken thigh fillets, cut into 2cm pieces; 3 garlic cloves, crushed; 5cm piece (25g) ginger, peeled, finely grated; 2 tbs curry powder; 50g ghee; 1 onion, finely chopped; 1 tsp garam masala; 250g Greek-style yoghurt, plus extra to serve; 1/4 cup (35g) currants; 5 sheets frozen shortcrust pastry, thawed; 1 egg, lightly beaten, for egg wash; Sliced red chilli, to serve; lime wedges, to serve

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by Darren Robertson

Chef, author, tv presenter and co-owner of the Three Blue Ducks restaurants

Jun 01, 2021

Perfect way to use up left over curry.

250g potatoes, peeled, cut into 1cm pieces
500g chicken thigh fillets, cut into 2cm pieces
3 garlic cloves, crushed
5cm piece (25g) ginger, peeled, finely grated
2 tbs curry powder
50g ghee
1 onion, finely chopped
1 tsp garam masala
250g Greek-style yoghurt, plus extra to serve
1/4 cup (35g) currants
5 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten, for egg wash
Sliced red chilli, to serve
lime wedges, to serve

Method

1.

Preheat oven to 180°C.
2.

Place the potato in a small saucepan of salted water and bring to the boil. Cook for 8-10 minutes until tender. Drain well.
3.

Meanwhile, place chicken in a bowl with the garlic, ginger, curry powder and 1/2 tsp salt flakes. Toss to coat and set aside.
4.

Heat ghee in a large frypan over high heat. Add onion and cook for 2-3 minutes until just softened. Add chicken and cook for 8-10 minutes, turning, until golden brown and cooked through. Add garam masala, potato, yoghurt and currants, and stir to combine. Transfer to a bowl and refrigerate to cool completely.
5.

Line a baking tray with baking paper. Cut each sheet of pastry into two 14cm circles. Place 1/4 cup of curry mixture into the centre of one pastry round. Fold pastry over to form a half moon and press to seal, crimping the edges. Repeat with remaining filling and pastry. Place on prepared tray and brush tops with egg wash. Bake for 30-35 minutes until pastry is golden brown.
6.

Serve with chilli, extra yoghurt and lime.