Usually I throw away my leftovers but this was a great idea!! A total of 2 hours 24 minutes. Meanwhile, cut the chicken breast into cubes and mix in the sauce. Brush the edge of the dough with beaten egg, fold over the dough and press firmly. ALL RIGHTS RESERVED ©2020, Inc. Mix all the ingredients for the marinade and then coat the chicken pieces on all sides. 2 Gently fry the chicken in a pan with the butter for 8 minutes. Method (Makes 4) 3 Add the diced onion and potato to the pan and cook for a further 5 minutes until the potatoes begin to soften. Place the side plate over the dough and cut round. Remove from oven and allow to cool on baking sheet for 20 minutes. Use a plate or bowl to trim into a neat circle if needed. Please try again. With the excess dough, Place the bread mix in a bowl, add the water and mix to a soft dough. Serve hot or cold, with or without chutney. I found program 10 on my Cookworks machine which was: 5 mins mix, 5 mins rest/rise, 20 mins mix, 60 mins rise and 54 mins bake. Repeat with the 3 remaining dough pieces. 4 Take off the heat and cool the mix, add the peas and refrigerate. Marinate itfor about 30 minutes to 8 hours in the refrigerator. Great for picnics, late suppers or lunch. Brush the edge of the dough with beaten egg, fold over the dough and press firmly. Glaze the pasties with the beaten egg and rest for 10-15 minutes. For the filling, place the chopped chicken and flour in a large bowl and mix until the meat is coated in the flour. Knead the dough for 1 minute and divide into 4 equal pieces and mould into balls, cover and rest for 5 minutes. On a floured surface, roll each ball out into a circle with pastry about 1/4" thick. 1 Dice the chicken into 2cm cubes and marinate in the yogurt and tikka paste for 2 hours. Privacy policy, Loved this and had fun making it!! Remove the excess dough and keep to one side. Using a sharp knife make a few slits on the top of each square for the steam to escape while baking. NB: You do not need to prove the dough as it is not going to rise. Place a ¼ of the tikka filling over half of the dough avoiding the edge of the dough. Hubbie text me to tell me they were amazing as well Thanks xx 05 Mar 2012, Excellent, really simple. Using the puff pastry roll out flat and cut into 8 equal squares. Place the remaining 4 squares of puff pastry on top and seal the edges together.  -  Lift the chicken from the marinade, wiping off any excess back … Knead well for 5 minutes until a well developed dough is formed.  -  ”. We use cookies to give you the best online experience. Then cover loosely with oiled polythene or a damp tea towel and allow the dough to rest for 5 minutes. These individual savoury pasties are an easy and different way to use your chicken tikka leftovers! © Copyright 2019 G.R Wright and Sons Ltd, Ponders End Mills, Enfield, Middx EN3 4TG. “Deb, that was excellent advice. By agreeing you accept the use of cookies in accordance with our cookie policy. That will help keep all the pasty's the same size. Excellent, really simple. Something went wrong. Place about 3 heaped tablespoons of the mixture on one side of a circle, keeping the mixture away from the edge. The email addresses you've entered will not be stored and will only be used to send this email. Bake in the preheated oven until the tops are golden brown, about 12 minutes. Sprinkle the garam masala and paprika on top of each square. Before you start making this chicken tikka pasta, you need to marinate the chicken pieces. Set the grill to its highest setting. Place a ¼ of the tikka filling over half of the dough avoiding the edge of the dough. Place the twisted dough round the edge of the pasty using the egg to stick the pastry down. Thanks for sharing x Wrap the pastry in cling film and chill in the fridge for 30 minutes. Roll out a piece of the dough into a large round on a floured surface about 1 cm (½ inch) bigger than a 17cm (6½ inch) side plate. 14 Aug 2015. The bread was fantastic, with a light texture and the right quality - brilliant, thanks. With the excess dough, roll into two long thin sausages and twist round each other. The only preparation in this recipe … Place 4 squares onto a baking sheet and spoon the leftover chicken tikka into the middle of each square, making sure to leave about half and inch all around the outside. Bake in a preheated oven 200°C (390°F) gas mark 6 for 15-20 minutes until golden brown. Due to current demand please allow 7-10 days for on-line orders to arrive. Oops! Thanks for sharing x.