These Curried Chicken Pastry Cups are a lovely balance of flaky pastry, gently spiced chicken, and sweet, fruity bites. They make a splendid appetizer, picnic treat, or light dinner paired with a crisp salad. The filling combines cooked chicken breast with a creamy curry mayo dressing, brightened by turmeric, studded with juicy sultanas and chopped dried apricots, and finished with fresh cilantro. Each little cup bakes up golden and crisp, holding a warm, fragrant filling that tastes more elevated than the effort required.

Why you’ll love these Curried Chicken Pastry Cups

Quick assembly: using frozen puff pastry makes these fast to put together.
Balanced flavors: mild curry and turmeric, a hint of brown sugar, sweet fruit, and fresh cilantro.
Versatile: serve them warm from the oven or at room temperature for gatherings.
Lightly dressed filling: mayonnaise keeps the texture creamy without weighing down the pastry.

Notes about ingredients

1 chicken breast – See notes: cook and shred or dice the breast before combining with the dressing.
2 sheets frozen puff pastry – thaw according to package instructions until pliable but still cold.
AP flour for dusting – keeps your work surface from sticking when rolling the pastry.
¼ cup mayonnaise – binds the filling and adds richness.
1 tablespoon mild curry powder – use your favorite mild blend to keep flavors approachable.
1 teaspoon ground turmeric – adds warm color and an earthy note.
¼ teaspoon brown sugar – a small touch of sweetness to balance spices.
pinch salt – seasons the filling; adjust to taste.
2 tablespoons sultanas – plump and sweet, they pop with flavor in each bite.
5 dried apricots – chop them finely so the fruit disperses evenly through the filling.
2 teaspoon chopped cilantro – stir into the filling for freshness.
fresh cilantro – for garnish on each cup just before serving.

Equipment

Baking sheet or muffin tin (depending on desired shape)
Rolling pin
Small bowl for the dressing
Cutting board and sharp knife
Pastry brush
Spoon for filling

Prep timeline

Thaw puff pastry sheets in the refrigerator for a few hours or quicker on the counter for 20–30 minutes until pliable but still cold.
Cook the chicken breast ahead of time or while the pastry thaws — poaching or roasting both work well.

Ingredients

1 chicken breast – See notes
2 sheets frozen puff pastry
AP flour for dusting
¼ cup mayonnaise
1 tablespoon mild curry powder
1 teaspoon ground turmeric
¼ teaspoon brown sugar
pinch salt
2 tablespoons sultanas
5 dried apricots
2 teaspoon chopped cilantro
fresh cilantro – for garnish

Detailed Instructions

The directions below rewrite and clarify the original recipe steps into easy-to-follow, numbered steps while keeping the ingredient amounts exactly as listed above. Follow them in order for the best results.

Prepare the chicken: If you haven’t already cooked the chicken breast, poach or roast it until the internal temperature reaches 165°F (74°C). Let it rest briefly, then shred or finely dice the chicken. You should have an amount appropriate for folding into the pastry cups; set the chicken aside to cool slightly while you prepare the other components.
Soften the dried fruit: Finely chop the 5 dried apricots. Place the chopped apricots and 2 tablespoons sultanas in a small bowl. If the fruit seems very dry, you can rehydrate them for 5–10 minutes in a tablespoon or two of warm water, then drain and reserve the plump fruit for the filling.
Make the curried mayonnaise dressing: In a small bowl combine ¼ cup mayonnaise, 1 tablespoon mild curry powder, 1 teaspoon ground turmeric, ¼ teaspoon brown sugar, and a pinch of salt. Whisk these together until smooth and evenly colored. Taste and adjust the pinch of salt if needed.
Combine the filling: Place the shredded or diced cooked chicken into a medium bowl. Add the chopped apricots and sultanas. Pour the prepared curried mayonnaise dressing over the chicken and fruit. Add 2 teaspoon chopped cilantro. Gently fold everything together using a spoon or spatula until the chicken is evenly coated and the fruit is distributed throughout. This is the filling for your pastry cups.
Prepare the puff pastry: Lightly flour your work surface with AP flour. Remove the thawed puff pastry sheets from the packaging and unwrap them. If they are slightly cold and stiff, let them warm for a couple of minutes until they are flexible enough to roll without tearing. Using a rolling pin, roll each sheet briefly to even the thickness; you don’t need to flatten them much, just make them uniform and slightly larger so you can cut cups from them. Keep the pastry cold enough that it doesn’t become sticky.
Cut pastry squares and shape cups: Using a knife or a pizza cutter, cut each pastry sheet into equal squares large enough to form cups—approximately 3 to 4-inch squares depending on whether you want larger or smaller cups. Lightly dust your baking sheet or prepare a muffin tin by lightly greasing it. Gently press each pastry square into the muffin tin wells or form cups on a baking sheet by shaping the edges to form a shallow well. If using a baking sheet, you can place the pastry squares into lightly greased shallow molds or create raised rims so the filling stays contained during baking.
Fill the pastry cups: Spoon the chicken and fruit filling into each pastry cup, distributing it evenly. Leave a small margin at the top of each cup so the pastry rim can puff and turn golden without spilling filling during baking.
Brush and bake: If you like, lightly brush the exposed pastry edges with a little water or an egg wash for a richer color (egg wash is optional). Place the filled cups on the middle rack of a preheated oven. Bake until the puff pastry is golden brown and flaky—this typically takes about 15–20 minutes depending on oven temperature and the size of your cups. Keep an eye on them and rotate the pan halfway through if your oven has hot spots.
Finish with cilantro and rest: Remove the pastry cups from the oven and let them rest for a couple of minutes so the filling firms slightly. Garnish each cup with fresh cilantro leaves right before serving to add brightness and a pop of color.
Serving suggestions: Serve these Curried Chicken Pastry Cups warm or at room temperature. They pair beautifully with a crisp green salad, chutney, or a simple yogurt dip on the side.

Troubleshooting and Tips

Chicken texture: Shred the chicken finely if you want the filling to feel lighter inside the pastry; dice it into small pieces if you prefer noticeable bites of chicken.
Pastry thawing: Don’t let the puff pastry get too warm. If the pastry becomes sticky, chill it for 10–15 minutes before you cut and shape it.
Filling moisture: Avoid an overly wet filling, which can make the pastry soggy. If you rehydrated the dried fruit, be sure to drain excess liquid before mixing into the filling.
Spice level: This recipe uses mild curry powder. For more heat, add a pinch of cayenne or a dash of hot sauce to the mayonnaise dressing, but the amounts listed will keep the flavor gentle and approachable.
Make-ahead: Prepare the curried chicken filling a day in advance and store it covered in the refrigerator. When ready to bake, fill the pastry cups and follow the baking steps. The pastries are best served fresh from the oven.

Variations

Nutty crunch: Stir 1 to 2 tablespoons of finely chopped toasted almonds or pistachios into the filling for an added textural contrast.
Herb swap: If you prefer a different herb profile, swap the cilantro in the filling for chopped parsley or mint.
Vegetarian option: Replace the chicken with mashed roasted sweet potato or spiced chickpeas and keep the remaining ingredients the same for a vegetarian version that still offers the sweet-and-spicy contrast.

Storage

Leftover pastry cups can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat in a 350°F (175°C) oven for 8–10 minutes to re-crisp the pastry and warm the filling, or microwave briefly then finish in the oven for crispiness.

Final notes

These Curried Chicken Pastry Cups are a delightful combination of flaky pastry and a savory-sweet, spiced filling. The small touches — turmeric for color, sultanas and apricots for sweetness, and cilantro for freshness — lift the dish into something memorable without adding complexity. They’re a wonderful make-ahead option for parties and perfect for serving as finger food or a light meal.

Enjoy making these for your next gathering or cozy night in. The recipe is straightforward, forgiving, and delicious—just the kind of comforting and flavorful dish you want in your weeknight rotation.

Curried Chicken Pastry Cups

A light, flavorful appetizer of curried chicken spooned into crisp puff pastry cups.

Print Recipe Save it

Prep Time 10

Cook Time 25

Total Time 35

Servings 24 servings

Equipment

Saucepan
Baking Sheet
rolling/cutting surface (floured)
2" (5 cm) round cutter
smaller round cutter or knife for scoring
Wire Rack
Mixing Bowl
wooden spoon handle (or similar) for shaping cups

Ingredients

1 chicken breast see notes; cooked poached then cubed
2 sheets frozen puff pastry thawed
all-purpose flour for dusting
1/4 cup mayonnaise
1 tablespoon mild curry powder
1 teaspoon ground turmeric
1/4 teaspoon brown sugar
1 pinch salt
2 tablespoons sultanas
5 dried apricots chopped
2 teaspoons cilantro chopped, stirred into filling; extra leaves for garnish

Instructions

Remove the chicken from the refrigerator for 15 minutes to take the chill off.
Place the chicken in a small saucepan and cover with boiling water, with at least 3 inches of water above the chicken. Bring to a boil, add 1 teaspoon salt, then cover and remove the pan from heat; let sit 25 minutes to cook through.
Remove the chicken from the water and allow it to cool, then cut into small cubes.
Preheat the oven to 400°F (200°C). Line a baking sheet.
Place a sheet of puff pastry on a floured surface to defrost. Using a 2" (5 cm) round cutter dipped in flour, cut 12 circles from each sheet, re-dipping the cutter as needed.
Use a smaller cutter or the tip of a knife to lightly score a smaller circle inside the center of each disk (do not cut through).
Arrange the disks on the prepared baking sheet and bake 20 minutes until golden and puffed.
Remove the pastry from the oven and cool on a wire rack. Once cool, press the center of each pastry gently with the handle of a wooden spoon to form cups.
In a mixing bowl, combine mayonnaise, curry powder, turmeric, brown sugar and a pinch of salt until smooth.
Chop the dried apricots into small pieces and stir them together with the cubed chicken and sultanas into the mayonnaise mixture. Refrigerate the filling if not using immediately.
Finely chop the fresh cilantro and stir 2 teaspoons into the filling. Spoon a small amount of chicken mixture into each pastry cup and garnish each with a cilantro leaf.

Notes

Pastry cups can be made up to 2 days ahead and stored airtight.
Chicken mixture (without chopped cilantro) can be made up to 24 hours ahead and refrigerated.