Curried chicken pasties with mango chutney

Name: Curried chicken pasties with mango chutney
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: Serves 4
Ingredients: 125 g/4½ oz/½ cup cold unsalted butter, diced; ½ tsp caster (granulated) sugar; a pinch of salt; 250 g/9 oz/2 cups plain (all-purpose) flour, plus extra for dusting; 1 tsp cornflour (cornstarch); 1 tsp cornflour (cornstarch); 1 carrot, peeled and finely diced; 2 skinless chicken breasts, cubed; 1 onion, finely diced; 1 tbsp Curry Paste; 2 eggs; 50 g/1¾ oz/3½ tbsp unsalted butter, plus extra for greasing; 1 recipe quantity Herb Salad; sea salt and freshly ground black pepper; 4 tbsp Mango Chutney; 100 ml/3½ fl oz/scant ½ cup double (heavy) cream; sea salt and freshly ground black pepper; 200 g/7 oz/1 cup drained canned sweetcorn kernels; 200 ml/7 fl oz/scant 1 cup Chicken Stock

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Good Chicken Cookbook

By Marcus Bean

Published 2024

About

I love a hot pasty with flaky, well-cooked pastry, a flavoursome filling and, of course, you always need a sauce or chutney. These little morsels of spicy chicken with mango chutney are a slice of heaven. The recipe makes eight small pasties but you could make four large ones, if you prefer.

Ingredients

For the Pastry

250 g/9 oz/2 cups plain (all-purpose) flour, plus extra for dusting

Spicy
Pie

Method

To make the pastry, put the flour, salt and sugar in a bowl, then rub in the butter, using your fingertips, until the mixture resembles coarse breadcrumbs. Stir in 1 egg and about 1 tablespoon water, if necessary, a drop at a time, to bind the ingredients. Roll into a ball, wrap in cling film (plastic wrap) and chill while you make the filling.

Melt the butter in a frying pan over a med