Servings: 20 Patties


  • Pastry:
  • 3 cups all purpose flour
  • 1 tsp curry powder
  • 6 ½ oz cold butter
  • 2 egg yolks
  • 7 tbsp cold water
  • Filling:
  • 4 boneless, skinless chicken thighs
  • 1 onion, chopped
  • 5 sprigs thyme
  • 2 cloves garlic, crushed
  • 3 scallion finely chopped
  • 1 chicken bouillon
  • 2 tbsp canola oil
  • 2 tbsp curry powder
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 egg yolk, for basting pastry
  • Makes 20 pastries


  • Preheat oven to 375 degrees
  • Place curry powder and flour into a large bowl. Rub butter into flour using fingertips until mixture resembles small breadcrumbs. I used my food processor to quicken the process. Make a well and add egg yolks and water. Mix to form dough. Form dough into a ball and then flatten, cover with cling wrap and place in refrigerator for 30 minutes.
  • While dough chills, make the filling. In a small bowl, place curry powder, garlic and enough water to form a paste. Over a medium fire, heat canola oil. Add curry paste and onion and cook for 5 minutes, stirring frequently. If the mixture gets dry.
  • Add chicken thighs, thyme; cook for 10 minutes then add chicken stock. Bring to boil, then lower the fire to a simmer.
  • Cook for 20 minutes. Remove chicken and shred finely.
  • To the pot, add 1 tablespoon of flour and 2 tablespoon water and stir to combine, cook for about 2-3 mins until thickened.
  • Add chicken and scallion into the sauce; mix well. Remove from fire and cool.
  • Prepare egg wash by mixing 1 egg yolk with 1 tablespoon of water.
  • While filling cools, remove the dough from the refrigerator. On a lightly floured surface roll dough to 1/8 inch thickness. Cut 3 inch circles (you can use a biscuit cutter or a glass) to fit the tart pans. Place half of the cutout pastries in the pan. Place a spoonful of filling into each patty. Try to fill each patty with the same amount.
  • Brush ends with egg wash, place the remaining pastry on the top. Go around the edges with a fork to seal. Prick the top with a fork.
  • Brush tops with egg wash.
  • Place in oven and cook for 25 minutes or until golden brown. Eat while warm.


Course: Uncategorized
Author: Jehan Powell