Chicken Tikka, Onion and Potato Pasty

Method

  1. Dice the chicken into 2cm cubes and marinate in the yogurt and tikka paste for 2 hours.
  2. Gently fry the chicken in a pan with the butter for 8 minutes.
  3. Add the diced onion and potato to the pan and cook for a fur-ther 5 mins until the potatoes begin to soften.
  4. Take off the heat and cool the mix, add the peas and refriger-ate.
  5. Roll out the pastry and cut 2 x 20cm circles.
  6. Egg wash the circles of pastry and place half of the mix in the middle.
  7. Fold over the pastry over the mix to form a crescent shaped pasty, crimp the edges and egg wash.
  8. Repeat with the remaining filling and pastry.
  9. Place onto a baking tray and bake in the oven at 180oC for 18-20 minutes.
  10. Allow to cool a little and serve with Country Range Mango Chutney and lime pickle.