Stranger Foods

Spicy chicken pasties

Serves 6 | Prep 1 hr | Cook 40 mins

Often used for spicy Jamaican beef patties and some fried doughs, turmeric pastry makes a colourful change from regular shortcrust for pasties. The filling in these is tender chicken marinated in a zingy yoghurt mix and then grilled, with ready-made mango chutney too add moisture.

Source: The Great British Bake Off: How to Bake

Ingredients

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Imperial

x0.5

For the pastry

225 g plain flour
good pinch of salt
½ tsp ground turmeric
125 g unsalted butter, chilled and diced
4 tbsp icy water

For the filling

175 g skinless boneless chicken breast, cut into 1.5 cm cubes
3 tbsp natural yoghurt
2 cloves garlic, crushed
2 cm piece root ginger, peeled and grated
¼ tsp cayenne pepper
¼ tsp ground cumin
¼ tsp ground coriander
good pinch of salt
2 tbsp mango chutney
beaten egg, to glaze

Instructions

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°F

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To make the pastry, sift the flour, salt and turmeric into a mixing bowl. Add the diced butter and rub into the flour using the tips of your fingers until the mixture looks line fine crumbs.
Using a round-bladed knife, gradually stir in enough cold water to be the mixture together to form a ball of soft but not sticky dough. Wrap in clingfilm and keep chilled until needed.
To make the filling, combine the chicken, yoghurt, garlic, ginger, cayenne, cumin, coriander and salt in a bowl. Mix thoroughly. If you have the time cover and marinate for a couple of hours in the fridge.
Preheat the grill to its hottest setting and line the grill pan with oiled foil. Spoon the chicken mixture onto the foil and spread evenly in one layer. Grill for 5 to or until the chicken is just firm and starting to colour. Remove the grill pan from the heat and leave to cool.
Preheat the oven to 180°C/gas 4. Roll out the pastry on a lightly floured worktop to a 24 x 36 cm rectangle. Cut out 6 12 cm rounds with a cutter, or by cutting around the saucer. Divide the chicken mixture into 6 equal portions, draining off any watery liquid that has collected. Spoon a portion of chicken onto one half of each pastry round, leaving a 1 cm border clear.
Top each with a teaspoonful of mango chutney. Dampen the pastry edges with beaten egg, then fold the pastry over the filling to make a semi-circle and press the edges together firmly to seal. Press down on the edges with the back of a fork tines to decorate. Place on the lined baking sheet. Brush lightly with beaten egg to glaze, then make a small steam hole in the centre of each pastie with the tip of a knife. Bake for about or until the pastry is golden and crisp. Serve warm with extra chutney.

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