Chicken Tikka Pasties

METHOD

Method (Makes 4)
Place the bread mix in a bowl, add the water and mix to a soft dough.

Knead well for 5 minutes until a well developed dough is formed. Then cover loosely with oiled polythene or a damp tea towel and allow the dough to rest for 5 minutes.

Meanwhile, cut the chicken breast into cubes and mix in the sauce.

Knead the dough for 1 minute and divide into 4 equal pieces and mould into balls, cover and rest for 5 minutes. 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. Place the side plate over the dough and cut round.

Remove the excess dough and keep to one side. Place a ¼ of the tikka filling over half of the dough avoiding the edge of the dough.

Brush the edge of the dough with beaten egg, fold over the dough and press firmly. With the excess dough, roll into two long thin sausages and twist round each other.

Place the twisted dough round the edge of the pasty using the egg to stick the pastry down. Repeat with the 3 remaining dough pieces. Glaze the pasties with the beaten egg and rest for 10-15 minutes.

NB: You do not need to prove the dough as it is not going to rise.

Bake in a preheated oven 200°C (390°F) gas mark 6 for 15-20 minutes until golden brown.