This dish is a combination of store cupboard essentials and leftover specials. It can totally be adapted to use up any leftover curry, whether it is homemade or from last night's takeaway. Leftovers are positively encouraged because curry always tastes better the next day. In fact, if you are planning ahead for Christmas you can also try this as a fun way to use up Boxing Day's leftover Turkey Curry. Just keep a couple of rolls of pastry in the freezer ready to whip out for leftover fun.
I made this recipe by accident. A fairly happy accident, I think. I was supposed to buy shortcrust pastry from Aldi (only a quid, bargain!) but picked up the wrong one. But actually this crispy flaky accident works deliciously well with the chicken tikka masala. For further curry inspiration try Lamb Saag Curry, Fish Curry or Thai Green Curry.
Mini Chicken Tikka Pasties (makes approx 10)
You will need:
- 1 roll of puff (or shortcrust) pastry
- 1 serving of leftover curry, Chicken Tikka Masala is my favourite
- 1 egg, beaten
- Preheat your oven to 180C and prepare a baking tray with a layer of baking paper.
- Roll out the pastry onto a clean surface. Use a circular cookie-cutter or use an upturned dish with a diameter between 7-10cm and cut out a circle of pastry with small sharp knife.
- Spoon just under a tablespoon of cold curry into the centre of the pastry.
- Brush the egg wash around the edges of the pastry.
- Gather up the opposing sides of the pastry and press together to seal.
- Place in baking tray and brush the outside of the pasties with egg wash.
- Bake in the oven for 20 minutes or until the pastry is golden brown.
- Serve immediately.
And this is what happens if you get too greedy and overload the pasty with filling.