I love making these mini pasties for parties and picnics. Adding a teaspoon of Apple Pear and fig chutney to the curry filling gives the pasty an extra sweet and fruiy flavour.
100g mince chicken
3 tablespoon English Provender Apple Pear and fig chutney
1 small onion ( chopped)
1 clove garlic (chopped)
Madras curry powder
1 small potato ( cooked and diced)
1 tablespoon mixed red and green pepper
1 tablespoon chopped coriander leaves
1 tablespoon peas
1 tablespoon cooking oil
250g shortcrust pastry
1 beaten egg (glaze)
Prepare the filling:
Heat the oil in a frying pan. Sweat the chopped onion and garlic for 1 minute. Add in curry powder and then minced chicken. Stir fry for 2 minutes. Add in potato, peas and mixed pepper. Stir well. Sprinkle 1 tablespoon of water. Cover and simmer for 2 minutes. Add in coriander leaves. Season with salt and pepper. Leave the filling to cool.
Roll the shortcrust pastry to 3mm thickness. Use a fluted pastry cutter 10cm diameter and cut pastry into round discs.
Place a tablespoon of the chicken filling in the centre of a dice then put a teaspoon of chutney on top.
Wet the edges, fold the pastry over , press together to seal the pasty. Make an air vent on the top of the pasty with a skewer. Repeat with the rest of the pastry discs.Brush the pasties with beaten egg. Transfer onto a baking tray. Bake in hot oven at 220C/Gas mark 7 for 10-15 minutes till golden brown.
Transfer onto a baking tray. Bake in hot oven at 220C/Gas mark 7 for 10-15 minutes till golden brown. Cool slightly before serve.
Serve with English Provender Apple Pear and fig chutney. Delicious for party or picnic.