I started looking up recipes for ground chicken or beef, and I came across a recipe for these biscuit cup things, which suddenly reminded me of Cornish pasties.
Then I wanted to see what people did with chicken in a pasty.
After a bit of google searching, I found a few recipes for chicken tikka pasties. I had a jar of pre-made tikka masala sauce, so I glanced at the recipe, then decided to come up with my own version with what I had on hand.
I made large ones for dinner using a hand pie press that I picked up a while ago.
Then I made some mini ones - I used a crumpet ring to cut the pastry (about the same size as an egg ring), and then crimped them closed with a fork
Here's my lunch with two mini pasties, some salad, apple, and a deviled egg:
Recipe!
1lb ground chicken
1 large russet potato
1/4 white onion
Jar of tikka masala sauce (I used this one)
1c frozen peas
Peel and dice potato (about 1cm pieces), boil until just done (stick a fork in, or cut it with a butter knife, if it's easy, it's done)
Cook ground chicken almost completely through, drain,
Dice onion, and add to the pan, cooking for a bit longer until chicken is cooked through and onion is soft.
Add enough sauce to coat the meat, fold in potato and peas. Add more sauce if necessary.
This will make about 9 large pasties... and a whole lot of mini ones (I have no idea how many - hah!)
I used this recipe for shortcrust pastry - it makes 3-4 pasties, depending on how thin you roll it. and about 6-8 mini ones.
If you want the pastry to be more golden, you will need to use an egg wash, but because I was doing such a small batch last night, I skipped it.
You can fill the large ones with about 1/3c of the filling, and the small ones take about 1tbsp.
I only made 2 large and 4 small pasties, so I have enough filling left for at least 2 more dinner/lunch combos, maybe more.
If anyone wants to do it completely from scratch, here is the recipe that inspired me.
No comments:
Post a Comment