Chicken Tikka, Onion and Potato Pasty

Prep Time


Cook Time

3 hours




2525 g Country Range Tikka Curry Paste

1010 g Country Range Fancy Peas, defrosted

2525 g Country Range Natural Yogurt

2525 g Country Range Creamery Butter Unsalted

100100 g Country Range Frozen Shortcrust Pastry Blocks

2 2 chicken thighs, skinless

½ ½ onion, diced

2525 g potato, diced into 1cm cubes

1 1 egg, beaten

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