Butter chicken hand pies

Prep 0 h : 15 m
Cook 0 h : 45 m


  • 80g finely chopped red onion

    250g chicken mince

    1 small carrot, coarsely grated

    2 tbsp butter chicken curry paste

    2 tbsp frozen peas

    2 sheets puff pastry

    1 egg, lightly beaten

    1/3 cup loosely packed fresh small mint leaves

    80g arugula leaves

    For minty yogurt, mix

    140g Greek-style yogurt

    2 tbsp finely chopped fresh mint


  • Preheat oven to 220°C. Line an oven tray with baking paper.

    Melt butter in a large frying pan over medium-high heat; cook onion, stirring, for 3 mins or until softened. Add chicken and cook, stirring, for 5 mins or until browned. Add carrot, paste and peas; cook for 5 mins or until thickened. Season to taste.

    Cut each pastry sheet into quarters (you will have eight squares). Place four pastry squares on tray; divide mixture evenly among squares, placing in the centre of each one. Brush edges with egg.

    Gently fold remaining pastry squares in half; using kitchen scissors, cut five slits in the centre of each pastry. Open pastry squares out. Place over filling to enclose; press edges together with a fork to seal.

    Bake for 25 mins or until golden brown.

    Serve pies with mint leaves, rocket and minty yogurt.