A classic Indian dish re-created into a delicious hand-held feast for the whole family to enjoy!
We’ve turned the classic Indian curry into tasty hand pies to make it even easier to enjoy. Great for family lunches or a simple-yet-tasty dinner idea. Packed with vegies, chicken mince and plenty of flavour, the whole family will love these tasty pastries for dinner tonight.
We’ve used a butter chicken spice paste and chicken mince for ease, but you could use last night’s butter chicken (drained of excess sauce if you prefer).
Butter chicken, traditionally known as murgh makhani, originated in the capital of Delhi, India by a famous chef as a solution to use up chicken that had dried out over the tandoor and reviutalise it in a rich creamy gravy made from a few simple frgarant spices, tomatoes, cream and of course butter. Adding butter (or ghee) provides a luxurious sauce that butter chicken is known for and loved from your favourite Indian restuarant and takeaway.
Looking for more hand-held pie recipes?
Butter chicken hand pies
Suitable to freeze. Not suitable to microwave.
If you prefer smaller puffs: At step 3 cut 4 x 11cm rounds from each pastry sheet. Place rounded tablespoons of mixture on one side of rounds. Fold over to form a semi-circle. Press edges together to seal; place on tray. Brush with egg; cut three slits in each puff.Note