Episode 25: Chicken cherries and curry pastry

| Rianne Hagen

A new year, a new episode of Rianne's Recepten! This 25th episode, Rianne shows you how to make a 'Kip in de hoed' (strictly translated: chicken in the hat). Somewhat less cryptical: delicious chicken cherries and curry pastry. Take a look, take a cook and bon appétit!

Ingredients (serving 4)

  • 1 packet of frozen puff pastry (10 small pieces)
  • 1 pot (350 g) of cherries (without pit)
  • 500 gr chicken (I use thigh fillet)
  • 2 cloves of garlic
  • 6 balls of potted ginger, or about 2-3 cm fresh ginger (optional)
  • 1 TS sambal or 1 red chili (optional)
  • 2 packets of curry sauce
  • 200 g crème fraiche
  • 2 TBS breadcrumbs (optional)
  • 50-100 g grated cheese (optional)
  • Salt and pepper
  • Some oil or butter


  1. Preheat the conventional oven to 200 degrees Celsius. Drain the cherries and let the pastry thaw. Cut the chicken in 2-3 cm pieces, finely chop the garlic and ginger. Season the chicken with salt and pepper.
  2. Fry the chicken, garlic and ginger. When the chicken is almost done, add the cherries, curry, sambal and crème fraiche and mix through.
  3. Prepare the baking tin. Place 1 puff pastry in the centre of the tin and add pieces of pastry to the side of it, making sure to connect them well. Continue until the tin is covered.
  4. Cover the bottom of the pastry with breadcrumbs, and add the filling. Fold the sides back over (or cover with some extra pastry if needed). Top with the cheese.
  5. Bake for 25-30 minutes, until the pastry is nice and golden.
  6. Bon Appetit!

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