Happy Australia Day.
Don't you love public holidays? They are perfect days for relaxing and enjoying life.
We have been to the beach this morning and I am looking forward to steak, chicken kebabs, coleslaw, salad, soft dinner rolls and glass of wine or two this arvo.
So just a quick one as I wanted to post this recipe in honour of the great Australia love of pies.
This hand held pie is great for taking to the beach or on a picnic and it wraps up well for packed lunches.
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Hand Held Chicken Curry Pies
- 1 onion
- 1 tablespoon olive oil
- ½ teaspoon ground coriander
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground fennel
- ¼ teaspoon ground white pepper
- 1 teaspoon curry powder
- 1 red chilli
- 1 tablespoon cornflour
- 125 ml chicken stock
- ½ teaspoon honey
- 400 g skinless and boneless chicken breast
- 4 sheets of frozen puff pastry (thawed)
- 1 egg
- 1 teaspoon of milk
- Finely chop the onion.
- Heat the oil in a large frying pan and gently fry the onion until it has softened.
- Add the coriander, turmeric, cumin, curry powder, ground fennel, white pepper and chopped red chilli. Stir well until all the onions are coated.
- Mix the corn flour with a small amount of cold water.
- Gently add the chicken stock to the onions and stir. Slowly add the cornflour mixture stirring constantly.
- Stir in the honey.
- Bring the stock to the boil then reduce the heat to a simmer and cook for 5 minutes until thickened.
- Whilst the sauce is cooking cut the chicken into bite sized pieces.
- Check your sauce for seasoning and add extra salt if needed.
- Add the chicken to the sauce and cook for 7 minutes.
- Remove the curry from the heat.
- Pre-heat the oven to 190°C/fan forced 170ºC/gas mark 5.
- Line 2 baking trays with cooking paper.
- Lay out the sheets of thawed puff pastry. You want to mentally divide the pastry into thirds. The filling will go in the middle third and then the outer thirds will be folded over to seal the pie.
- Spoon a quarter of the chicken mixture into the middle of each square of pastry.
- Carefully fold one side over the chicken mixture. It should reach the middle.
- Use your finger or a pastry brush to dampen the edge of the pastry with some water.
- Fold the remaining side up and push it gently onto the damp pastry to create a seal.
- Fold the short edges up and carefully turn the pie over and place on the baking trays.
- Use a fork to lightly crimp the short edges of your pie.
- Repeat with each pie.
- I like to use a bit of pastry to form a C for the top of each pie. But this is only so I can easily identify them in the freezer! Get arty and makes leaves or flowers, or just leave the top blank.
- Whisk up the egg and milk and lightly coat the top of each pie with the egg wash.
- Use a fork to pierce a couple of holes into each pie, then bake for 20-25 minutes until golden.
- Allow the pies to cool slightly before eating. I like to serve these so they are just warm.