Butter Chicken Pastries
Golden, flaky puff pastry filled with a rich, creamy Butter Chicken made using The Paste Co. Butter Chicken Paste, crafted with all-natural, clean ingredients. Perfect for lunch, meal prep or freezing for a quick snack whenever you're craving one.
Ingredients
- 400g boneless, skinless chicken thighs, diced
- 2 heaped tsp The Paste Co. Butter Chicken Paste
- 1 tbsp ghee
- 1 tbsp butter
- 100ml water (if needed)
- 150ml double cream
- Salt, to taste
- 1 sheet ready-rolled puff pastry
- 1 egg, beaten (for egg wash)
- 1 tsp black sesame seeds
Method
- Heat the ghee in a large frying pan over a medium heat.
- Add the diced chicken thighs and cook for 5–7 minutes until lightly golden.
- Stir in The Paste Co. Butter Chicken Paste and cook for 1 minute, allowing the chicken to release its natural juices.
- If the chicken hasn't released much moisture, add up to 100ml water.
- Add the butter and double cream, stirring until everything is well combined.
- Simmer for 5–8 minutes until the sauce has thickened and the chicken is fully cooked.
- Season with salt to taste.
- Transfer the filling to a container and allow it to cool completely. Refrigerate for at least 1 hour, or until firm.
- Preheat the oven to 200°C (180°C fan).
- Unroll the puff pastry and cut it into 8 equal rectangles.
- Spoon the chilled Butter Chicken filling into the centre of each rectangle, leaving a small border around the edges.
- Fold the pastry over the filling and press the edges together. Seal firmly with a fork.
- Brush each pastry generously with the beaten egg and sprinkle over the black sesame seeds.
- Bake for 20–25 minutes, or until the pastries are puffed and deep golden brown.
- Leave to cool for 5 minutes before serving.
Tips
- Chill the filling completely before assembling the pastries. It becomes much easier to handle, lets you pack in more filling and helps prevent leaks during baking.
- If your chicken doesn't release much moisture while cooking, simply add up to 100ml water before adding the cream. This creates a smooth, creamy sauce that thickens perfectly as it simmers.
- Press the pastry edges firmly with a fork to help keep the filling inside.
- Brush generously with egg wash for a beautifully golden finish.
- Reheat leftovers in the air fryer for a few minutes to bring the pastry back to a crisp texture.
Nutrition (per serving, approximate)
| Energy | 415 kcal / 1,736 kJ |
|---|---|
| Fat | 30g |
| of which saturates | 12g |
| Carbohydrates | 20g |
| of which sugars | 1g |
| Protein | 16g |
| Salt | 0.8g |
Made with
Frequently asked questions
Can I freeze these?
Yes. Once cooled, freeze the pastries in an airtight container for up to 3 months. Reheat straight from frozen in the oven or air fryer until piping hot.
Can I use chicken breast instead of chicken thighs?
Yes. Chicken breast works well, although boneless, skinless chicken thighs stay juicier and give a richer flavour.
Can I prepare the filling in advance?
Absolutely. The Butter Chicken filling can be made up to 24 hours in advance and stored in the fridge until you're ready to assemble the pastries.
Can I make these spicier?
Yes. Add a pinch of chilli flakes or a little extra The Paste Co. Butter Chicken Paste to suit your taste.
Can I serve these as party food?
Definitely. Cut the puff pastry into smaller squares before filling to make bite-sized pastries that are perfect for sharing.