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.
1.Preheat oven to 220°C/425°F. Line an oven tray with baking paper.
2.Melt butter in a large frying pan over medium-high heat; cook onion, stirring, for 3 minutes or until softened. Add chicken and cook, stirring, for 5 minutes or until browned. Add carrot, paste and peas; cook for 5 minutes or until thickened. Season to taste.
3.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.
4.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.
5.Bake for 25 minutes or until golden brown.
6.Meanwhile, to make minty yoghurt, combine all ingredients in a small bowl.
7.Serve pies with mint leaves, rocket and minty yoghurt.