3 cups all purpose flour

1 tsp ground cumin

1 tsp curry powder

6 ½ oz cold butter

2 egg yolks

7 tbsp cold water


4 boneless, skinless chicken thighs

1 onion, chopped

5 sprigs thyme

2 cloves garlic, crushed

3 scallion finely chopped

1 chicken bouillon

2 tbsp canola oil

2 tbsp curry powder

1 tbsp flour

1 cup chicken stock

3 tbsp mango chutney

1 egg yolk, for basting pastry

Makes 20 pastries

 Preheat oven to 350 degrees

Place cumin, curry and flour into a large bowl.  Rub butter into flour using fingertips until mixture resembles small breadcrumbs.   I used my food processor to quicken the process.   Make a well and add egg yolks and water.  Mix to form dough.    Form dough into a ball and then flatten, cover with cling wrap and place in refrigerator for 30 minutes.

While dough chills, make the filling.  In a small bowl, place curry powder, garlic and enough water to form a paste. Over a medium fire, heat canola oil.  

Add curry paste and onion and cook for 5 minutes, stirring frequently.   If the mixture gets dry, add a tablespoon of water.  Add chicken thighs, thyme; cook for 10 minutes then add chicken stock.  Bring to boil, then lower the fire to a simmer.   Cook for 20 minutes.  Add 1 tablespoon of flour; stir.  

Cook until the sauce has thickened.   Remove chicken and shred finely.  Add chicken, mango chutney and scallion into the sauce; mix well. 

Remove from fire and cool.

Prepare egg wash by mixing 1 egg yolk with 1 tablespoon of water.