Butter chicken hand pies
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.