A delicious fusion of aromatic tandoori chicken and cool, refreshing minted tzatziki in a crisp pastry shell.
For something a little different, these tandoori chicken pastry shells bring together bold Indian-inspired flavours with the freshness of creamy minted tzatziki. The warm spices of the chicken are balanced beautifully by the cool yoghurt, mint and cucumber, creating an appetiser that is full of flavour without being overly heavy.
They’re a great option for parties, cocktail entertaining, casual gatherings or as part of a selection of savoury finger food.
Ingredients
- Pasteles Bakehouse pastry shells
- Cooked tandoori chicken
- 200g Greek yoghurt
- ½ cucumber, finely grated
- 1–2 tbsp fresh mint, finely chopped
- ½ small garlic clove, finely grated (optional)
- Squeeze of lemon juice
- Salt and freshly ground black pepper
Method
1. Make the minted tzatziki
Place the grated cucumber in a clean tea towel or paper towel and gently squeeze out as much excess liquid as possible. This helps prevent the yoghurt filling from becoming watery.
Combine the Greek yoghurt, cucumber, chopped mint and garlic in a bowl. Add a squeeze of lemon juice and season with salt and pepper. Stir well and refrigerate until ready to use.
2. Prepare the chicken
Slice the cooked tandoori chicken into thin, bite-sized strips or small pieces. If the chicken has been refrigerated, allow it to come closer to room temperature before assembling.
3. Fill the pastry shells
Spoon a small dollop of minted tzatziki into each pastry shell. Don’t fill them right to the top, as you want enough room for the chicken.
4. Add the tandoori chicken
Place a slice or small piece of tandoori chicken on top of the tzatziki, allowing some of the colourful chicken to sit above the pastry shell.
5. Garnish and serve
Finish with a small mint leaf, a sprinkle of finely chopped fresh coriander or a tiny pinch of paprika if desired.
Serve soon after assembling so the pastry remains crisp.
Entertaining tip
The tzatziki can be prepared several hours ahead and kept refrigerated. For the best texture, fill the pastry shells shortly before serving.
The result: crisp pastry combined with fragrant, spiced tandoori chicken and cool, creamy minted tzatziki for a fresh and flavour-packed appetiser.