These hand pies are a little deliciousness we recently discovered. We enjoyed them for dinner and the leftovers for lunch. Succulent pieces of tender chicken thigh smothered in a lightly Indian spiced tomato sauce, wrapped in flaky puff pastry.
Who doesn’t love a pie? Tell me, quick! These are wonderful because little hands can hold them, dipping them into sauce more times than you even thought possible before taking a bite! What is it with kids and sauce? The filling is flavoursome, and very lightly spiced and are based on a pie on the Jesters Pie menu (which to be fair I have not tried, so I can’t tell you if this version is better or worse – although I’m banking on better!)
Add a green salad and a squirt of sauce and you’ve got yourself an easy Saturday night meal.
- juice of 1 lemon
- 1 t grated ginger
- 6 boneless, skinless chicken thighs, cut into small strips
- 1 T oil
- 2 T curry powder
- 2 t ground cumin
- 1 t ground coriander
- 1/4 t chilli powder
- 1/3 c tomato paste
- 1/4 c plain flour
- 1 c chicken stock
- 1 T brown sugar
- 2 T cream
- 1 T cornflour mixed with 1 T cold water (if needed)
- 3 sheets of puff pastry
- milk for glazing
- sesame or poppy seeds for sprinkling
- Preheat the oven to 210 degrees Celsius.
- In a non-metallic bowl, combine the lemon juice and ginger. Add the chicken and stir to cover. Leave to marinate for a minimum of 10 minutes. If possible, cover and refrigerate.
- Heat the oil in a fry pan and cook chicken until it is sealed all over. Add the spices, tomato paste and flour and stir in the chicken stock to make a gravy.
- Add the brown sugar and simmer for 10 minutes. Add the cream and thicken with the cornflour mixture if necessary.
- Divide each pastry sheet into quarters and brush around the edges with water. Place a spoonful of mixture in the centre of each pastry square and pull the four corners together to the centre and pinch the edges along the joins to form seams. Brush with milk and sprinkle with sesame or poppy seeds.
- Bake on oven trays lined with baking paper for 15 minutes, or until golden and puffed up.
- Be sure to let the pies cool a little before serving to little ones as the filling gets very hot.