Makes 4 large pastries

Goan Spiced Chicken & Potato Pastries

These easy-to-make puff pastry parcels are a fab way to use up leftover chicken. We’ve used our Ainsley Goan Chicken Cup Soup to make a creamy spiced sauce. Serve with veg as a meal or enjoy as a tasty on-the-go snack.


Put the potatoes in a saucepan of salted water and bring to the boil. Cook until just tender. Drain and set aside.

Heat a frying pan over a medium heat and add a drizzle of oil. Add the spring onion and garlic and fry for 30 seconds. Sprinkle over the contents of the cup soup packet and stir in the milk until combined and you have a thickened sauce. Stir in the chicken, potatoes and coriander and season to taste. Remove from the heat and allow to cool.

On a lightly floured surface un-roll the pastry. Cut into four equal rectangles. Divide the filling mixture between the rectangles, placing to one side to allow the other side to be folded over on top and leaving a gap around the edge. Brush the edges of the pastry with a little beaten egg. Fold the pastry over to enclose the filling and press down to seal. Use a fork to crimp the edges. Place on a baking tray and cut a small slit in the top of each pasty to allow the steam to escape. Brush with egg and sprinkle over the nigella seeds. Place on a baking tray and bake for 25-30 minutes or until puffed and golden. Allow to cool for a few minutes before enjoying.



  • olive oil, for drizzling
  • 1 medium potato, peeled and diced
  • 2 spring onion, finely sliced
  • 1 large clove of garlic, minced
  • 1 x sachet of Ainsley Goan Chicken Cup Soup
  • 150ml milk
  • 1 tbsp finely chopped coriander or parsley
  • pinch of chilli flakes (optional)
  • 200g leftover roast chicken, shredded or chopped
  • 1 x ready rolled sheet of puff pastry
  • 1 egg, beaten
  • sea salt & freshly ground black pepper
  • nigella seeds, to sprinkle