Oops! Then cover loosely with oiled polythene or a damp tea towel and allow the dough to rest for 5 minutes. Bake in the preheated oven until the tops are golden brown, about 12 minutes. 05 Mar 2012, Excellent, really simple. With the excess dough, NB: You do not need to prove the dough as it is not going to rise. Before you start making this chicken tikka pasta, you need to marinate the chicken pieces. Repeat with the 3 remaining dough pieces. Use a plate or bowl to trim into a neat circle if needed. Place the bread mix in a bowl, add the water and mix to a soft dough. Please try again. Marinate itfor about 30 minutes to 8 hours in the refrigerator. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. Serve hot or cold, with or without chutney. Due to current demand please allow 7-10 days for on-line orders to arrive. 4 Take off the heat and cool the mix, add the peas and refrigerate. allrecipes.co.uk/recipe/24855/chicken-tikka-in-puff-pastry.aspx Privacy policy, Loved this and had fun making it!! We use cookies to give you the best online experience. Place a ¼ of the tikka filling over half of the dough avoiding the edge of the dough. Glaze the pasties with the beaten egg and rest for 10-15 minutes. Place a ¼ of the tikka filling over half of the dough avoiding the edge of the dough. Thanks for sharing x. Brush the edge of the dough with beaten egg, fold over the dough and press firmly. Lift the chicken from the marinade, wiping off any excess back … ”. The bread was fantastic, with a light texture and the right quality - brilliant, thanks. Set the grill to its highest setting. 2 Gently fry the chicken in a pan with the butter for 8 minutes. 3 Add the diced onion and potato to the pan and cook for a further 5 minutes until the potatoes begin to soften. The only preparation in this recipe … Great for picnics, late suppers or lunch. These individual savoury pasties are an easy and different way to use your chicken tikka leftovers! That will help keep all the pasty's the same size. 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. On a floured surface, roll each ball out into a circle with pastry about 1/4" thick. Place the remaining 4 squares of puff pastry on top and seal the edges together. 14 Aug 2015. Mix all the ingredients for the marinade and then coat the chicken pieces on all sides. Place the twisted dough round the edge of the pasty using the egg to stick the pastry down. Excellent, really simple. A total of 2 hours 24 minutes. Knead well for 5 minutes until a well developed dough is formed. Place about 3 heaped tablespoons of the mixture on one side of a circle, keeping the mixture away from the edge. Usually I throw away my leftovers but this was a great idea!! Brush the edge of the dough with beaten egg, fold over the dough and press firmly. Something went wrong. With the excess dough, roll into two long thin sausages and twist round each other. Remove from oven and allow to cool on baking sheet for 20 minutes. 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. “Deb, that was excellent advice. Place the side plate over the dough and cut round. 1 Dice the chicken into 2cm cubes and marinate in the yogurt and tikka paste for 2 hours. The email addresses you've entered will not be stored and will only be used to send this email. Meanwhile, cut the chicken breast into cubes and mix in the sauce. Method (Makes 4) Sprinkle the garam masala and paprika on top of each square. Hubbie text me to tell me they were amazing as well Thanks xx Knead the dough for 1 minute and divide into 4 equal pieces and mould into balls, cover and rest for 5 minutes. By agreeing you accept the use of cookies in accordance with our cookie policy. Wrap the pastry in cling film and chill in the fridge for 30 minutes. © Copyright 2019 G.R Wright and Sons Ltd, Ponders End Mills, Enfield, Middx EN3 4TG. Thanks for sharing x Using a sharp knife make a few slits on the top of each square for the steam to escape while baking. Bake in a preheated oven 200°C (390°F) gas mark 6 for 15-20 minutes until golden brown. 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. Remove the excess dough and keep to one side. - For the filling, place the chopped chicken and flour in a large bowl and mix until the meat is coated in the flour. Using the puff pastry roll out flat and cut into 8 equal squares. -
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