So I’m feeling kind of in to British food at the moment. I know, people are generally down on British food but I’m defying them. In fact, I am issuing a challenge. I’m going to make British food for the entire week and it’s going to be brilliant! I’m kicking off Brit Week with a quintessential item: the pasty. A note on pronunciation: the “a” is pronounced like the “a” in past or last rather than paste. I recently acquired a British cookbook, The National Trust Complete Traditional Recipe Book by Sarah Edington, which had a recipe for Cornish Pasty. I was more in the mood for chicken than beef, so I decided to go the chicken curry route. As a note, I realized into making this that I didn’t actually have curry powder, yet I am cheekily calling this a curry anyway. Go ahead and add some curry powder if you have it.

 crust ingredients

The Pastry:

Flour
3 oz Butter
3 oz Shortening
Salt

filling ingredients

The Filling:

1 Package Chicken Breasts
1 package frozen/fresh peas
2 tbsp oil
2 bay leaves
Turmeric
Shallots
Green Chile
1 small can coconut milk
Coriander
Salt
Garlic (two small cloves or 1 large)
fresh ginger

chopped

Heat the oil in a pan and chop the garlic, shallot, chile and ginger.

 

curry sauce

When the oil is hot, add the garlic and shallot and cook until the shallot has softened. Then add the ginger, chile, bay leaves, turmeric, coriander, salt and coconut milk (and curry powder, if you have it). Cook until thickened.

 

sliced chicken

Take the sauce off the heat and let cool a few minutes while you slice up the chicken.

 

marinade

Remove the bay leaves and blend the sauce in a blender or food processor (or smoothie machine) until smoothish. Let the sauce finish cooling then put the sauce and the chicken sit in a ziplock baggie in the fridge for a minimum of 30 minutes, preferably longer. I made this part up the night before I made the pastry and let it sit overnight.

When you are ready to make the pastry, combine the flour and salt in a metal bowl and stick in the fridge or freezer for a few minutes. It’s best to have everything as cold as possible, so make sure your shortening and butter have also been chilled in the fridge. Also take out the chicken, peas and shallot, to start letting them return to room temperature.

crumbles

Slice the shortening and butter into small chunks and work into the flour with your fingertips until you achieve a sandy texture. Be careful not to over mix, because we want to handle the dough as little as possible. Add 4 to 5 tablespoons of ice water and work the dough until you have a ball.

wrapped

Wrap it in plastic and throw it in the fridge for 30 minutes.

Preheat the oven to 400 degrees F.

 

filling

Take out the dough and knead until smooth, but try not to overwork it. Roll it out on a floured work surface. I rolled it about half an inch thick, used a cookie cutter to make 2.5 inch rounds and then rolled them out separately.

Make a pile of peas, diced shallot and the chicken mixture in the middle of each of the rolled out dough rounds. Whisk an egg yolk with a little water and brush the edges of the dough.

 

prebake

Fold over the dough to make a calzone shape and press the edges together. Use your fingers to make pretty ridges with the edge of the pie and then brush the egg wash over the dough.

Place on a baking sheet lined with parchment paper and bake at 400 degrees F for 15 minutes. Reduce the heat to 350 degrees F and cook for another 45 minutes.

Remove to a cooling rack until cool enough to eat with your fingers! This recipe make 6 pasties.

Now, you’ll probably have filling ingredients left over. I cooked the leftover chicken with the curry sauce and then added the remaining peas and shallots. Makes some darn tasty peas!

 

Curry Chicken Pasties
 
Recipe By:
Serves: 6
Ingredients
  • The Pastry Pantry:
  • Flour
  • 3 oz Butter
  • 3 oz Shortening
  • Salt
  • The Filling Pantry:
  • 1 Package Chicken Breasts
  • 1 package frozen/fresh peas
  • 2 tbsp oil
  • 2 bay leaves
  • Turmeric
  • Shallots
  • Green Chile
  • 1 small can coconut milk
  • Coriander
  • Salt
  • Garlic (two small cloves or 1 large)
  • fresh ginger
Instructions
  1. Heat the oil in a pan and chop the garlic, shallot, chile and ginger.
  2. When the oil is hot, add the garlic and shallot and cook until the shallot has softened. Then add the ginger, chile, bay leaves, turmeric, coriander, salt and coconut milk (and curry powder, if you have it). Cook until thickened.
  3. Take the sauce off the heat and let cool a few minutes while you slice up the chicken.
  4. Remove the bay leaves and blend the sauce in a blender or food processor (or smoothie machine) until smoothish. Let the sauce finish cooling then put the sauce and the chicken sit in a ziplock baggie in the fridge for a minimum of 30 minutes, preferably longer. I made this part up the night before I made the pastry and let it sit overnight.
  5. When you are ready to make the pastry, combine the flour and salt in a metal bowl and stick in the fridge or freezer for a few minutes. It's best to have everything as cold as possible, so make sure your shortening and butter have also been chilled in the fridge. Also take out the chicken, peas and shallot, to start letting them return to room temperature.
  6. Slice the shortening and butter into small chunks and work into the flour with your fingertips until you achieve a sandy texture. Be careful not to over mix, because we want to handle the dough as little as possible. Add 4 to 5 tablespoons of ice water and work the dough until you have a ball.
  7. Wrap it in plastic and throw it in the fridge for 30 minutes.
  8. Preheat the oven to 400 degrees F.
  9. Take out the dough and knead until smooth, but try not to overwork it. Roll it out on a floured work surface. I rolled it about half an inch thick, used a cookie cutter to make 2.5 inch rounds and then rolled them out separately.
  10. Make a pile of peas, diced shallot and the chicken mixture in the middle of each of the rolled out dough rounds. Whisk an egg yolk with a little water and brush the edges of the dough.
  11. Fold over the dough to make a calzone shape and press the edges together. Use your fingers to make pretty ridges with the edge of the pie and then brush the egg wash over the dough.
  12. Place on a baking sheet lined with parchment paper and bake at 400 degrees F for 15 minutes. Reduce the heat to 350 degrees F and cook for another 45 minutes.
  13. Remove to a cooling rack until cool enough to eat with your fingers! This recipe make 6 pasties.