Chicken Curry Pasties

    1 hour 20 minutes

    Originally a Malaysian recipe, but these are baked like pasties and not deep fried. Very spicy with a coconut aroma.

    52 people made this

    Serves: 9 

    • 1 tablespoon vegetable oil
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground turmeric
    • 1/2 teaspoon ground cumin
    • 2 teaspoons curry powder
    • 1/2 cup (125ml) coconut milk, or more as needed
    • 2 Spanish onions, chopped
    • 1 stalk lemon grass, thinly sliced
    • 1 red chilli, roughly chopped
    • 1 large potato, diced
    • 375g skinless, boneless chicken breast, cut in bite-sized pieces
    • 1 teaspoon salt
    • 1 (500g) packet frozen puff pastry, thawed

    Preparation:30min  ›  Cook:50min  ›  Ready in:1hour20min 

    1. Heat vegetable oil in a saucepan over medium-low heat. Stir in coriander, turmeric, cumin and curry powder. Cook a few seconds until fragrant. Pour in coconut milk, onions, lemon grass and red chilli; cook until the vegetables are tender, about 7 minutes. Stir in potato and continue cooking for 12 minutes, adding more coconut milk if the mixture becomes too dry. Stir in the chicken then season with salt. Cook and stir until chicken and potato have absorbed most of the liquid then spread mixture on a plate to cool.
    2. Preheat an oven to 190 degrees C. Line 2 baking trays with baking paper.
    3. Unfold puff pastry and cut each sheet into 9 squares. Place heaping spoonfuls of the filling in the center of each square. Gather all 4 corners of the pastry and pinch together at the top, forming a small pouch. Place each pastry on the baking tray about 2cm apart.
    4. Bake in the preheated oven until golden brown, 22 to 27 minutes. Cool on the baking tray for 10 minutes before removing to cool on a wire rack. Serve warm or at room temperature.

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    Reviews in English (18)


    Everyone loved these we had some cold and some I took out of the oven so were hot I think I prefer them hot or warm. Very easy to make  -  10 Feb 2016


    This turned out so well! I thought I had lemongrass and red chile pepper at home, but I did not, but I did have a red curry paste which I added with the cocunut milk and it added just the right touch of flavor. I also used Pillsbury cresent rolls for the pastry and they turned out a lot larger than the small pouches intended for this recipe. The curry part was also great curry recipe on its own. The only change I would I would have made for a curry is addding a whole can of coconut milk for a more liquid curry over rice. But it makes sense to have a dryer consistency if you're going to wrap it in a pastry and bake it.  -  01 Nov 2010  (Review from Allrecipes USA and Canada)


    I love the idea that they are baked and you can always add additional seasonings to taste  -  31 Oct 2009  (Review from Allrecipes USA and Canada)