Chicken & Pea Curried Pastizzi

Chicken and Pea Curried Pastizzi #recipe #garden #aboutthegarden

Chicken & Pea Curried Pastizzi


1 tablespoon of olive oil

1 brown onion, finely cropped

3 garlic cloves, crushed

250g chicken or lamb mince

2 teaspoons of curry powder

1/4 cup water

1 cup of fresh or frozen peas

2 tablespoons of mango chutney

4 sheets puff pastry, thawed

1 egg, lightly beaten


Heat oil in a frying pan. Add crushed garlic and onion and stir until browned. Add mince, stir until cooked. Stir in curry powder, water, chutney and peas and cook until water has evaporated. Set aside to cool completely. (The filling can be cooked the night before).

Preheat oven  to 230˚C. Line a flat tray with baking paper. Cut out 10cm round pastry circles and lightly brush the edges with beaten egg. Place a tablespoon full of filling mixture in the middle of the pastry circle, fold in half and pinch the sides with your fingers or a fork. Place on a baking tray and brush the outside pastry lightly with egg.


Bake in the oven for 20-25mins or until the pastry is golden brown.

Serve with natural yoghurt and mango chutney.

Chicken and Pea Curried Pastizzi recipe steps #garden aboutthega

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