Recipes 2

Chicken Korma Pastry Slice

  • Ready in: 1:45
  • Serves: 6
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Chicken Korma Pastry Slice


  • 600g diced chicken breast
  • Freshly ground black pepper
  • 25g low-fat natural yoghurt
  • 200ml Kerrymaid Savoury & Dessert Topping
  • 1 tbsp sunflower oil
  • 2 large onions, chopped (approx. 400g)
  • 4 peeled and sliced garlic cloves
  • 20g fresh root ginger, peeled and grated finely
  • 1 tbsp ground coriander
  • ½ heaped tsp ground turmeric
  • 1 tbsp ground cumin
  • ¼ tsp hot chilli powder
  • 4 whole cloves
  • Seeds of 12 cardamom pods, crushed
  • 1 bay leaf
  • 1 tbsp plain flour
  • 2 tsp caster sugar
  • ½ tsp fine sea salt, plus some for seasoning
  • Pinch saffron
  • 100ml cold water
  • Fresh chopped coriander, torn
  • 1 packet of ready-made all butter puff pastry sheets
  • 1 egg


  1. Place the diced chicken into a plastic bowl, season with black pepper. Stir in the yoghurt, cover with cling film and chill for a
    minimum of 30 minutes
  2. Drain the chicken in a colander, save the marinade. Place a non-stick frying pan on the heat, add the marinade and bring it to a simmer. Add the chicken pieces and half of the Kerrymaid Savoury & Dessert Topping and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly
  3. Using a non-stick saucepan, heat the oil and add the onions, garlic and ginger. Cover the mixture and gently heat for 15 minutes until softened and lightly coloured. To prevent sticking, stir occasionally
  4. Add the coriander, turmeric, cumin, chilli powder, cloves, crushed cardamom seeds and bay leaf. Cook these spices for five minutes, and continue to stir occasionally
  5. Stir in the flour, sugar, ½ a teaspoon of salt and saffron. Carefully add the water and Kerrymaid Savoury & Dessert Topping into the pan. Bring to a gentle simmer, constantly stirring the mixture. Following this, cover and cook for 10 minutes and stir occasionally. Then take the pan off the heat, remove the bay leaf and blend until smooth. If using a food processor rather than a stick blender, allow the mixture to cool slightly before blending
  6. Mix the chicken with the sauce, adding fresh chopped coriander if prefered, and allow to cool completely
  7. Cut the puff pastry into two rectangles, one of which should be larger by 1cm all the way around. This sheet is the top
  8. Place the mixture in the centre of the smaller rectangle of pastry, leaving a 1cm gap. Egg wash the edge of the pastry and place the larger piece of pastry on top. Press the two pieces together and decorate the edges with a fork
  9. Make a hole in the top for the steam to escape, egg wash and bake in the oven for 20 minutes at 200°C until golden brown

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