Chicken Curry Pasty With Mango-Sriracha Dip

Heat 1 tablespoon of the cooking oil in a large frying pan over medium heat. Add the onion and cook for 4–5 minutes until softened. Stir in the garlic, ginger and curry powder and cook for 1 minute. Add the chicken, season lightly with salt and black pepper, and cook for 5–6 minutes until the outside is no longer pink. Pour in the coconut milk and simmer for 6–8 minutes, stirring regularly, until the chicken is cooked through and the mixture is thick enough to hold inside pastry. Remove from the heat and leave to cool.

Heat the oven to 200°C, or 180°C fan. Line a baking tray. Roll the pastry to about 3 mm thick if needed, then cut into 4 large rounds using a plate or bowl as a guide. Divide the cooled curry filling between one half of each pastry round, leaving a clear border around the edge.

Brush the pastry edges lightly with beaten egg. Fold the empty half of each pastry round over the filling to make a half-moon. Press the edges firmly together, then crimp with a fork. Transfer to the prepared tray and cut 2 small steam vents in the top of each pasty.

Brush the tops of the pasties with the remaining beaten egg. Bake for 22–28 minutes until the pastry is puffed, crisp and deep golden brown. If the bases need more colour, bake for another 3–5 minutes. Rest for 5 minutes before serving.

While the pasties bake, mix the mango chutney, mayonnaise and sriracha in a small bowl. Add a squeeze of lime juice and stir until smooth. Taste and add more sriracha for extra heat or a little more mango chutney for sweetness.

Serve the hot or warm chicken curry pasties with the mango-sriracha dip and the remaining lime wedges. Spoon the dip on the side so the pastry stays crisp.