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Chicken curry pies
Chicken curry pies
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Prep Time:
30 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Host a game day soirée with delicious curry chicken hand pies.
Ingredients:
  • 30g butter
  • 40.00 ml plain flour
  • 405.00 gm curry sauce (from Red Curry Chicken, see related recipe)
  • 200g kumara, cut into 1cm pieces
  • 1/2 bunch broccolini, trimmed
  • 4 cooked chicken drumsticks (from Red Curry Chicken, see related recipe)
  • 250.00 ml fresh coriander leaves
  • 5 sheets ready-rolled puff pastry
  • 1 egg, lightly whisked
  • sesame seeds
Instructions:
  • In a saucepan, melt butter over medium heat. Add flour and cook, stirring, for 1 minute. Remove from heat and whisk in curry sauce. Return to heat and cook, stirring, for 5 minutes until sauce boils. Simmer for 1 minute then set aside to cool.
  • Microwave the kumara and broccolini in separate dishes on HIGH power for 2-3 minutes and 1 1/2 - 2 minutes until tender. Then, chop the broccolini into pieces.
  • Preheat your oven to 220°C. Debone the chicken and shred the meat. Mix the shredded chicken, sweet potato, broccolini, and coriander into the cooled sauce.
  • Cut out 12 circles from 3 sheets of pastry using a 10.5cm cutter. Line 12 x 1/2-cup muffin pans with the circles. Divide the filling among the pastries. Cut out 12 circles from the remaining pastry with an 8.5cm cutter. Brush one side of the circles with egg and place them, brushed-side down, on top of the pies. Press the edges to seal. Make 2 slits in the top of each pie with a sharp knife. Brush with egg and sprinkle with sesame seeds.
  • Bake at 220°C for 20-25 minutes, or until beautifully puffed and golden.

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