Here’s an Indian inspired recipe for Chicken pasties, a pastry filled with chicken and crème fraiche. These make for great finger food and appetizers, giving a different flavor with the use of curry and quark (curd cheese)!
Serves 10
Time required 25 minutes
Difficulty level 2
Cost of ingredients 8 USD
Pastry
- 2 ¼ cups (250) flour, may need more
- 1 cup (250g) butter, softened
- ¾ cup (200g) low-fat quark, a curd cheese (if not available cream cheese can work)
- 1 teaspoon (5ml) baking powder
- Salt to taste
Filling
- 2 (300g) chicken breast, boneless and skinless
- 1/3 cup(100g) crème fraiche (sour cream or plain yogurt will work too)
- 1 teaspoon curry powder
- Salt to taste
Mix the cheese with flour, butter, baking powder, and salt. Knead well, cover and allow to rest for about an hour.
Fry the diced chicken in oil in a pan over medium heat for 2 – 3 minutes or until chicken is no longer pink and juices run clear. Season with curry powder and salt. Remove from heat and add in crème fraiche, taste and add more seasoning if desired.
Divide pastry into two halves and roll out each on a lightly floured work surface. Cut into five even pieces (about 4 inch (10cm) squares) from each half. Spread filling on pastry, leaving enough room to be able to fold them over diagonally and press the edges together with a fork.
Preheat oven to 400F (200C). Place pastries on greased pan and allow to cook for about 20 minutes.
To make the filling with a vegetarian twist, change out the chicken with your favorite veggies!
22. February 2010 at 5:36 pm
I have tried the Chicken pasties and they are great, I have a little chicken cookie cutter and I use scraps of dough to make a chicken to go on for decoration.
23. February 2010 at 7:11 am
How cute! That would be a great way to liven them up!
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