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Mini chicken jalfrezi pies recipe
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
65 minutes
Indian-inspired chicken jalfrezi meat pies baked in a patty pan, great for entertaining or a grab-and-go lunch option. Freezer-friendly and easy to make ahead.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 500g chicken thigh fillets, trimmed, cut into 1cm pieces
  • 1 small red capsicum, finely chopped
  • 3 tomatoes, finely chopped
  • 1 long green chilli, finely chopped
  • 1 tsp garam masala
  • 1/2 tsp ground turmeric
  • 10.00 gm caster sugar
  • 5.00 gm cornflour
  • 2 sheets frozen shortcrust pastry, partially thawed
  • 2 sheets frozen puff pastry, partially thawed
  • 1 egg, lightly beaten
  • 1 tsp poppy seeds
  • Mango chutney, to serve
Instructions:
  • In a large frying pan over medium-high heat, heat oil. Cook chicken for 3 minutes, stirring occasionally, until browned. Add capsicum and tomato, then cook for an additional 3 minutes, stirring until capsicum softens.
  • Enhance the flavors by adding garlic, chili, cumin, garam masala, turmeric, and sugar. Stir and cook for 1 minute until fragrant. Mix cornflour and 1 tablespoon water in a small bowl, then add to the pan. Stir and cook for another minute until the mixture bubbles and thickens. Let it cool for 30 minutes.
  • Preheat the oven to 220C/200C fan-forced and grease 18 holes in 2 flat-based patty pans each with a 2-tablespoon capacity.
  • - Cut out 18 rounds of shortcrust pastry, each 7cm in diameter. Press one round into each greased hole. - Distribute chicken mixture evenly among the pastry cases. - Cut out 18 rounds of puff pastry, each 6cm in diameter. Brush one side of the pastry with egg. - Place puff pastry rounds egg-side down over the chicken filling and press edges to seal. - Brush the pastry lids with egg, sprinkle with poppy seeds, and make a small slit in each lid with a sharp knife. - Bake for 25 minutes until golden and crisp. Serve with chutney.

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