Butter chicken pasties… what’s not to love about them? Butter chicken is an all-time favourite in our house and added to that crispy pastry. Who can resist that? I know I can’t. And I’m sure once you try it, you will have a hard time saying no as well.
The Ingredients for butter chicken pasties
Once you have butter chicken, all you need is 4 other ingredients to make these amazing treats.
What you will need to make them:
- 4 cups butter chicken (recipe here)
- 4 1/2 cups all purpose flour
- 1 1/4 cups unsalted cold butter
- 1 cup cold water
- salt to taste
- 1 egg
We make butter chicken all the time and I often make enough to last at least 2 meals. So once we’ve enjoyed the butter chicken with rice or naan or roti, and I still have left overs, I make butter chicken pasties out of them. That way the kids can take them to school and still enjoy the delicious curry the next day. It also means there’s no waste. I turn left over curry into a different meal and everyone is happy.
My recipe for butter chicken can be found here. But if you can make your own version or even use store bought or ordered in curry. It will all taste delicious once it’s wrapped in the crispy crust and baked to perfection.
Once you have the curry ready and it has cooled down completely, we can make the pastry. It’s so easy to make this pastry. In a large bowl, measure out the flour and add salt to it. Mix well so that the salt is evenly distributed.. Cut the butter into cubes and using a fork, or a pastry cutter, mix the butter into the flour. I try and cut the butter and put it back in the fridge to allow it to cool down completely.
Once the butter is mixed in, add the cold water and make a dough. I try and add a little water a time instead of all at one go. Using the fork, I gently mix the flour to form a dough. The dough should be soft enough to roll out. Similar to when you are making pita or roti or any flat bread. Do not knead the dough.
When the dough is ready, I like to fold it so that it forms layers. I roll it out into a rectangular sort of shape and fold it into three. Then turn and fold into three again to form layers.
I roll it out again to a large rectangle and fold it again into three and turn and fold into three again to form the shape in the picture. Now we can cover it in plastic wrap and place it in the fridge. I let it sit in the fridge for about an hour to allow the butter to get really cold again. This helped with making the pastry flaky and thus crispy when we bake.
Remove the dough from the fridge and roll it out into a thin circular or rectangular shape. I tend to roll it out to about 1/2 a cm thick. Once rolled, we can cut the dough into circular shapes about 5 inches in diameter. I use a pizza cutter, but you can use a sharp knife as well.
Scoop about a ladle full or about 1/2 cup of the curry and place it onto one half of the dough. Leave about 1 cm or a little more on the sides of that half so we can fold the pastry. We are trying to make a half moon shape and the edges need to be crimped or folded like dumplings. This prevents the curry from leaking.
The easiest thing to do is take a fork and push down on the pastry to crimp the sides together. You can always get fancy and fold it like you would a dumpling, but it’s harder when there’s curry in the pastry. So, I just use a fork to keep the pastry closed.
Preheat the oven to 400 degrees F. Whip the egg so it’s well beaten. Using a cooking brush, cover the top of each pasty and place it on a parchment lined baking tray. Make all 8 of the pasties and place them on baking trays. You will need two. When all of them are folded and ready, bake them for about 30 mins or so. You will be able to smell the pastry baking all over the house.
Once the pasty has browned and crisped, it’s ready to be enjoyed. Remove from the oven and allow it to cool down for about 4-5 minutes on a cookie rack and serve hot. Enjoy with a cold beer or pop.
Crispy Butter Chicken PastiesCourse: MainCuisine: Indo-CanadianDifficulty: Easy
These butter chicken pasties are a perfect meal. A creamy butter chicken filled hand pies covered in buttery pastry that’s baked to perfection.
4 cups butter chicken (recipe here)
4 1/2 cups all purpose flour
1 1/4 cups unsalted cold butter
1 cup cold water
salt to taste
- Make the butter chicken and allow it to cool down completely – recipe here. (Or use store bought.)
- In a large bowl, add the flour and salt. Mix well to combine.
- Cut the butter into cubes let sit in the fridge until ready to use. Add it to the flour and using a fork or pastry cutter, mix it into the flour.
- Add the really cold water and mix it into the flour to make a dough. Do not knead the dough.
- Roll out the dough into a 1/2 inch thick flat circular or rectangular shape.
- Fold the dough into three and then turn and fold into three again to form a sort of square. This will help the layers to form.
- Roll the dough out again and fold it into three and turn and fold into three again. Cover with plastic wrap and place in the fridge for about an hour.
- Remove from the fridge and roll the dough into 1/2 cm rectangular or circular shape again. Using a pizza cutter or a sharp knife, cut it into 8 circular shapes – about 5 inches in diameter each.
- Scoop about a ladle full (or 1/2 cup) of the cold butter chicken onto one half of the dough – leaving about 1 cm on the edge to allow for folding.
- Fold the non filled side of the dough onto the filled side and using a fork, crimp the edges to prevent the butter chicken from leaking out.
- Beat the egg well and using a cooking brush, cover the top of the pasty with the egg.
- Preheat the oven to 400 degrees F and line two baking trays with parchment paper. Place the egg brushed pasty onto the baking tray.
- Repeat steps 9, 10, and 11 till you have 8 pasties ready to be baked.
- Bake them for about 30 minutes or so – until they are browned and the pasty is crisp.
- Remove from the oven and allow it to cool down on a cookie rack for about 4-5 minutes.
- Serve hot and enjoy with a cold beer or pop.
– Check out other Entree recipes here.