Chicken Tikka Masala Pies

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These chicken tikka masala pies feature a rich, homemade curry encased in a flaky rough puff pastry pie crust. They’re proper tasty!

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chicken tikka masala pie

If you’re fan of a rich & creamy chicken tikka masala curry and a really good homemade chicken pie then this is the recipe for you!

This recipe makes 6 individual chicken tikka masala pies & we’re making every component from scratch. From the mildly spicy chicken curry to the super crisp & flaky rough puff pastry pie crust. Serve these with a batch of triple cooked chips & you’re onto a real winner!

Ingredient Notes

  • Chicken Tikka Masala – I’d recommend using a single batch of our chicken tikka masala recipe for these pies but feel free to use a different curry if you’d prefer.
  • Rough Puff Pastry – Homemade rough puff pastry is best for these pies but ready made puff or shortcrust pastry will work as well.
  • Egg Wash – To give these pies a deep, golden colour once baked, we’re using an egg wash consisting of an egg yolk, a tsp of milk & a pinch of table salt.
  • Nigella Seeds – Sprinkling these over the pies before baking adds extra crunch & onion flavour. Feel free to leave these out if you’d prefer.
egg washed pies
baked chicken tikka pie

Pie Components

This recipe makes 6 individual chicken tikka masala pies! These are great eaten at lunch or dinner and feature a rich, homemade chicken curry filling & a buttery & flaky rough puff pastry crust…

Rough Puff Pastry

Rough puff pastry is just as flaky as puff pastry but can be made in a fraction of the time!

Once baked, our all-butter rough puff pastry is incredibly crisp & flaky so is a perfect accompaniment to the rich & creamy tikka masala. I’ve included instructions on how to make this pastry from scratch in the recipe card below but for a more in depth look at this pastry, check out our our post for seriously flaky rough puff pastry!

Chicken Tikka Masala

For this pie, I’d recommend using our recipe for homemade chicken tikka masala!

This style of curry consists of marinated & roasted chicken thighs that are chopped into bitesize pieces then served in a lightly spiced, creamy tomato based sauce. It’s full of onions, garlic, fresh ginger, red chilli, tomatoes & plenty of herbs & spices like cumin, coriander, smoked paprika, turmeric & garam masala.

Feel free to use a different style of curry, if you’d prefer! But make sure to use a curry with a fairly thick sauce.

homemade chicken tikka masala

How To Assemble Individual Pies

  1. Rolling Out The Pastry – First, we roll out half of the pastry to a thickness of 4 mm then cut out 3x 16 cm & 3x 10 cm circles. We’ll be making 6 pies in total but only assembling 3 at a time, to avoid getting the pastry too warm.
  2. Filling The Pies – Next, we grease a deep 6 hole muffin tin with butter then use the larger discs of pastry to line each hole. We then fill the pastry with chicken curry (the curry should fill each pie level with the top of the muffin tin).
  3. Topping – Now we brush a small amount of cold water around the edge of each pie then top with the smaller disc of pastry, pressing down lightly to seal.
  4. Crimping – Before we crimp, we thin the excess pastry slightly between our fingers then trim with scissors so that there’s 1 cm of overhanging pastry left. Next, we fold the overhanging pastry back onto the edge the pie, overlapping the lid slightly then use our fingers (or a fork) to crimp.
  5. Chilling – Once we’ve assembled the first lot of pies, repeat the process with the remaining pastry & filling. Then chill the assembled pies in the fridge for at least 1 hour before baking.
  6. Egg Wash – Before baking, we brush two light layers of egg wash over the pies, leaving 20 minutes between each layer. We’re using an egg mixed with milk & a pinch of salt, for a deep, golden finish. I like to finish my curry pies with a sprinkle of nigella seeds as well.

The Best Way To Bake Pies

The key to crisp & flaky pastry, is cooking the pies straight from the fridge, on a hot tray in a well preheated oven. This gives our pies a crisp & golden crust & well cooked base – no soggy, undercooked pastry here!

We’re baking these pies at 200°c/392°f for 30-35 minutes until the pastry is crisp & golden brown and the filling is piping hot. The temperature of the filling should be at least 75°c/167°f – a digital food probe, like a Thermapen comes in handy here!

Pie Making Tips & Tricks

  • Keep everything cold! When making the pastry, make sure to keep the fats & water as cold as possible. This prevents the fat from melting into the flour & is key to making the flakiest pie crusts!
  • Roll half the pastry out at a time – We’re using rough puff pastry for these pies, which needs to be kept as cold as possible. Working with half the pastry at a time, avoids warming the pastry up too much.
  • Chill before baking. Pie crusts that are baked straight from the fridge are crisper & flakier. I’d recommend chilling your assembled pies for at least an hour before baking.
  • Egg Wash – Brushing the pastry with egg wash gives the pies them a deep, golden finish once baked. I’d recommend applying 2 coats of egg wash, 20 minutes apart for the best finish.
  • Grease The Pie Dish – Greasing your pie dishes with butter helps gives the base & sides of the pies a crisp, golden finish.
  • Preheat A Baking Tray – This is an easy way to ensure that the bottom of our pies will be cooked fully. Simply put a large baking tray in the oven at the same time as you preheat it then cook the pies on the hot tray!
  • Leave To Sit – Letting your pies sit for 10-15 minutes once baked, makes it easier to remove them from the tin.

Cooking Pies In An Aga

With all of my recipes, I include cooking instructions for conventional ovens, fan ovens & also Agas. Here’s how to cook this recipe in an Aga…

Bake the pies in the roasting oven, on a grid shelf placed on the floor. If the pies start to brown too much, slide a cold plain shelf in, two runners above.

Frequently Asked Questions

Can rough puff pastry trimmings be re rolled?

Rough puff pastry trimmings can be re rolled but not the same way as you would with other pastries, like shortcrust. For rough puff pastry, brush any excess flour off then fold/lay the trimmings on top of each other then roll out.

Can a different style of curry be used instead of tikka masala?

Yes, this pie will work with almost any type of curry, either homemade or shop bought!

How long will chicken tikka masala pies keep for?

Depending on when you made the curry, these pies will keep for several days in the fridge, once cooked.

Can these pies be reheated?

These chicken pies are best eaten whilst still hot but are just as good cold. If you’d like to reheat them, this is best done in the oven, covered with foil. Make sure that the internal temperature of the pies are at least 75°c/167°f.

Equipment Used

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Chicken Tikka Masala Pies

These chicken tikka masala pies feature a rich, homemade curry encased in a flaky rough puff pastry pie crust. They're proper tasty!
Prep Time1 hour 20 minutes
Cook Time30 minutes
Chilling Time5 hours
Total Time6 hours 50 minutes
Course: Main Course
Cuisine: Indian
Servings: 6 Pies
Author: Ben Racey

Equipment

  • 6 Hole Deep Muffin/Yorkshire Pudding Tin See Notes
  • Digital Food Probe
  • Rolling Pin
  • Scissors
  • Pastry Brush
  • 10 cm Round Cutter
  • Large Baking Tray

Ingredients

Rough Puff Pastry

  • 320 g Unsalted Butter
  • 320 g Plain Flour
  • ¾ tsp Table Salt
  • 140 g Ice Cold Water

The Pies

  • 500 g Chicken Tikka Masala See Notes
  • 1 Egg Yolk
  • 1 tsp Whole Milk
  • A Pinch Of Table Salt
  • ½ tsp Nigella Seeds

Instructions

Rough Puff Pastry

  • Take 160 grams of the butter & freeze until completely frozen (this will take at least 2 hours). Keep the remaining butter in the fridge.
    Make sure to freeze the butter as one large piece – this will make grating it easier.
  • Place the plain flour & salt into a large mixing bowl then mix together.
  • Cut the refrigerated butter in half lengthways then slice thinly. Add to the mixing bowl & stir so that each individual slice of butter is coated in flour.
  • Add in enough water to form a rough dough (start with 140g then add in more if required), being careful not to overwork the dough.
  • Transfer the pastry to a clean work surface & knead until all of the flour has been incorporated. Flatten slightly then wrap tightly in cling film & leave in the fridge for at least 1 hour.
  • Whilst the dough is chilling, using a box grater, grate the frozen butter into a container then put back in the freezer until needed.
  • Next, on a lightly floured work surface, roll out the chilled dough into a large 5mm thick rectangle, measuring around 40cm x 25cm.
  • Dust off any excess flour then sprinkle half of the frozen butter onto the bottom 2 thirds of the dough.
    Fold the third with no butter on over the middle third then fold the remaining third over the top. Turn the dough 90 degrees clockwise then roll out into a rectangle (again measuring 40cm x 25cm x 0.5cm).
    Sprinkle the remaining frozen, grated butter over the bottom 2 thirds of dough & repeat the above folding process.
  • Lightly press a finger into one of the pastry's corners to signify how the dough was positioned on the work surface before going in the fridge. Wrap the dough tightly in clingfilm then leave in the fridge for 30 minutes.
    Make sure to keep a note of which corner you left the indent in.
  • After half an hour, unwrap the dough (save the clingfilm for when the dough goes back in the fridge) & place on the work surface with the indent at the same position as before.
  • Turn the dough 90 degrees clockwise & repeat the rolling & folding process twice more (this time without adding butter). Remember to turn the dough 90 degrees clockwise before rolling out.
    Wrap the dough in clingfilm & refrigerate for a further 30 minutes. (Make sure to leave an indent in the same position as before.)
  • Repeat the rolling, folding & turning process twice more for the final two turns then refrigerate for at least 2 hours or preferably overnight before using.

Assembly

  • Grease the insides of the muffin tin with butter then set aside.
  • Next, cut the pastry in half. Place one half onto a lightly floured surface & keep the other half in the fridge (wrapped in clingfilm).
  • Roll the pastry out into a large, 4mm thick rectangle then use a small plate or bowl to cut out 3 discs of pastry that are 16-17 cm wide. Use a 10 cm round pastry cutter to cut out 3 lids as well.
    If you need to reuse any pastry trimmings, brush any excess flour off then fold/lay the trimmings on top of each other then roll out.
  • Line three of the muffin tin holes with the large discs of pastry then fill each with tikka masala. The pastry should overhang each muffin tin hole by a couple of centimetres.
    The curry should fill each pie level with the top of the muffin tin.
  • Brush a small amount of cold water around the edge of each pie then top each with the smaller discs of pastry, pressing down lightly on the edges to seal.
  • Thin the excess pastry between your fingers then trim with scissors, so that there's 1 cm of pastry overhanging each pie. Fold the overhanging pastry back onto the edge the pie, overlapping the lid slightly then use your fingers or a fork to crimp.
  • Repeat the assembly process with the remaining pastry & tikka masala then chill the pies in the fridge for at least an hour.

Cooking

  • Preheat an oven to 200°c/180°c fan (392°f/356°f). Place a large baking tray in the oven at the same time.
  • In the meantime, whisk together the egg, milk & salt for the egg wash then brush a light layer on top of each pie. Return them to the fridge, whilst your oven heats up (for 20 minutes or so).
  • Brush another light layer of egg wash on top of the pies then sprinkle over a few nigella seeds – try to get the seeds just on the lid, not the crimped edge.
  • Place the muffin tin onto the hot baking tray in the oven then bake the pies for 30-35 minutes, until the pastry is a deep, golden brown and the filling is piping hot.
    A digital food probe inserted into the filling should read at least 75°c/167°f. If the pies start to brown too much, cover them loosely with foil.
  • One baked, let the pies sit for 10 minutes then carefully lift them out of the tin. Serve immediately or leave to cool then store in the fridge.

Notes

1. To Cook In An Aga – Bake the pies in the roasting oven, on a grid shelf placed on the floor. If the pies start to brown too much, slide a cold plain shelf in, two runners above.
2. Chicken Tikka Masala – This recipe works best with my chicken tikka masala recipe but feel free to use a different type of curry if you’d prefer.
For 500 grams of curry, you’ll need to make a single batch of our tikka masala recipe. After making the curry, transfer it to a large dish, leave to cool then refrigerate until completely cold.
3. Pastry – For the crispest, flakiest pastry, make sure to chill the pies well before baking. They’ll need at least an hour in the fridge once assembled.
4. Storage – Once assembled, the pies can be kept in the fridge for a day before being baked. Once cooked, the pies can be kept in the fridge for another day or so, depending on when you made the tikka masala.

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