Fruity Mini Curry Chicken Pasty

“This post is an entry into the #JarAmnesty  Challenge with The English Provender Co and Foodies100”

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)

1 teaspoon  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.