A wonderful and easy-to-make treat for lunchtime, the Filled Baltic Pies Recipe has pastry that is crisp and flaky and is filled with chicken that has been flavorfully seasoned.
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Chicken Breast Or Thigh?
These Filled Baltic Pies may be made with either chicken breast or chicken thigh.
Thighs are my go-to cut of chicken since they’re more forgiving if you accidentally overcook them and still turn out juicy. The chicken doesn’t spend much time in the pan, but it gets finished off in the oven.
Which Puff Pastry To Use?
I recommend using store-bought pastry for these Filled Baltic Pies. You may buy puff pastry in blocks or pre-rolled. I like the pre-rolled pastry since I can’t shape a block into a clean rectangle.
Which Curry Paste Is Recommended To Use?
Basically, any curry paste will do. Usually, I will use balti or tikka paste because they are not very spicy. My recommendation is to use a korma curry paste if you want something even milder. If you want things on the spicy side, you may either use a more robust curry paste or throw in some diced red pepper.
To tailor these Filled Baltic Pies to your tastes, feel free to whip up your own batch of curry paste.
- In a medium-sized pan, heat the oil. Add the onion and salt to the pan and cook for 2-3 minutes, or until softened. Cook for another minute after adding the garlic and curry paste.
- Cook the diced chicken in the onions for 2 minutes, or until the chicken becomes white.
- Combine the diced tomatoes and water in a mixing bowl. I add water to the empty tomato can to assist extract the remainder of the tomato juice.
- Allow the chicken to reduce for 15 to 20 minutes over medium-low heat, stirring periodically. You want the sauce to thicken.
- Allow the chicken to cool somewhat while you create the pastry. Preheat the oven to 170°C (fan assisted) or 190°C (non-fan).
- Unroll the pastry and cut each sheet into 8 rectangles, for a total of 16 rectangles.
- Fill the center of 8 of the 16 rectangles with one big spoon of the chicken filling. Make a tiny border around the perimeter of each rectangle.
- Brush milk along the edges of each dough rectangle with filling. Place a plain rectangle of pastry on top of each filled rectangle. Gently push the pastry rectangles together. To seal the pastry, push the tines of a fork along the edges.
- Transfer the pies to baking sheets coated with oil. Brush the pastry tops with milk and sprinkle with Nigella seeds. Bake for 30 minutes, or until the crust is golden brown.
- Serve warm or cold.
What To Serve With Filled Baltic Pies?
- Ted Peters Potato Salad
- Jimboy’s Taco Sauce
- Ono Hawaiian Bbq Macaroni Salad
- Green Bean
- Bacchus Purple Salad Radish
- Roasted Beet Salad
Can You Use Leftover Meat?
Certainly, you may make these Filled Baltic Pies with any leftover roast chicken or turkey. After the sauce has been reduced for 10 minutes, I’d shred or cube it and add it.
For the holidays, try these Chicken Baltic Pies. If you want to use up your leftover turkey from Christmas dinner and give this dish some much-needed kick, simply substitute the chicken with the turkey.
How To Reheat Filled Baltic Pies?
Reheat the Filled Baltic Pies for 5-10 minutes at 300 degrees in either a conventional or toaster oven. Check on them often to make sure the crescent dough isn’t burning.
Yes, put the pies together but don’t add the glaze before setting them on a baking sheet. They may be made firm by spending up to an hour in the freezer.
To ensure full freezing, place the container containing the ingredients in the freezer. Take them out of the freezer and place them on a baking dish when you’re ready to cook them. Apply a glaze and sprinkle on some Nigella seeds. They need to bake for ten minutes longer than the recipe calls for.
Can You Make These Filled Baltic Pies Vegetarian, Vegan, Or Gluten-Free?
Yes, most curry pastes are gluten-free, vegetarian, and vegan; check the jar. Use a meat replacement or veggies for vegetarian and vegan diets. Cauliflower and courgette are good pie fillings. Use plant-based milk to glaze vegan pies.
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