How to Make Delicious Flaky Curry Chicken Patties

It’s been a while since we last made rough puff pastry. I was craving something savoury and spicy and decided to make another version of my old beef patty recipe but this time with a curried chicken filling.

These bad boys are super flaky, crumbly, buttery, delicate, spicy, and extremely delicious. You can adjust the filling to your liking or change it altogether. Just be sure to not make it too wet.

You’ll get 6 hefty, little patties from this recipe. To make more simply multiply all the ingredients.

Watch the video down below for detailed instructions.


For the dough

250g (8.8oz) white bread flour

200g (7oz) cubed butter, cold

5g (0.17oz) salt

110g (3.9oz) buttermilk, cold

3g (0.1oz) turmeric


1 egg for glazing


For the filling –

15g (0.5oz) olive oil

100g (3.5oz) onions

20g (0.7oz) garlic

5g (0.17oz) scotch bonnet chili

15g (0.5oz) ginger

40g (1.4oz) carrots

30g (1oz) spring onions

3g (0.1oz) thyme leaves

30g (1oz) bell pepper

50g (1.75oz) potato

2g (0.07oz) black pepper

4g (0.14oz) salt

8g (0.28oz) curry powder

400g (14.1oz) diced chicken thigh

60g (2.1oz) coconut milk

8g (0.3oz) cornstarch for thickening


  1. In a large bowl combine the flour, salt, and turmeric. Mix well. Add the butter and coat it in flour. Break each cube of butter into 3 – 4 pieces.
  2. Pour in the buttermilk and mix to a dough. Do not knead it. The butter must remain chunky.
  3. Tip the dough out on the table and press it together. Wrap it up in clingfilm and refrigerate for 30 – 45 minutes.
  4. While the dough is chilling, make the filling. Pour the oil in a pan set on high heat. Add the onion, garlic, chili, and ginger. Cook for 3 minutes stirring occasionally until the veggies become slightly browned and soft.
  5. Add the rest of the vegetables and cook for another 2 minutes.
  6. Add the seasonings, spices, and chicken, mix well, and cook for 3 minutes. Add the coconut milk, turn down the heat to medium-high, and keep cooking for 10 minutes until most of the liquid has evaporated. Add the cornstarch-water slurry and mix well.
  7. Transfer the filling to a bowl, cover and leave to cool down completely.
  8. Perform the first fold on the dough. Dust the table and the dough with flour. Roll the dough out to about three times its length. Fold one third over and fold the loose third over to create three layers. Roll it out once more and repeat the same fold.
  9. Wrap the dough up and chill it for another 30 – 45 minutes.
  10. Perform another set of folds exactly like the previous time. Chill one last time for 30 – 45 minutes. The pastry will be ready for use from now.
  11. Make the patties. Roll out the pastry to a large rectangle measuring slightly more than 45cm x 30cm (18in x 12in). Trim the edges and cut into 6 equal squares.
  12. Brush the edge of each pastry square with egg. Distribute the filling evenly between the 6 pieces of pastry. Fold over and seal.
  13. Crimp the edges with a fork.
  14. Place the patties on a non-stick paper lined tray and brush them with egg.
  15. Bake in a pre-heated oven at 180C (355F) fan on for 25 minutes.
  16. Leave to cool down slightly and enjoy!

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