PUFF PASTRY CREAMY CHICKEN AND VEGETABLE HAND PIES

Hello Everyone,

Am I the only one who thinks puff pastry is God sent? I honestly don’t even know how I never used it before but thankfully all that has changed. Once I discovered store-bought puff pastry, there is no holding me back, I think my family is fed up with all the sausage rolls they keep finding me making but no complaint has been filed yet. Talking about puff pastry, how do some puff pastry creamy chicken and vegetable hand pies sound? Well, you don’t even have to answer that because I have the perfect recipe for you. Perfect for lunch, dinner, picnics, snacks you name it. They are delicious and with the help of some store-bought puff pastry, half of the work is done for you. For this recipe you will need;

Ingredients

1 to 2 sheets of rolled out puff pastry
Tbsp olive oil
1 chopped onion
3 crushed garlic cloves
A thumb of ginger crushed
A large potato
1/2 a tsp cumin
1 tsp coriander
1/2 a tsp garam masala
1/2 a tsp curry powder
1 tsp tomato paste
Chicken stock
150 gms thawed mixed vegetables
1 tsp flour for slurry (mix with 2 tbsp water)
1/4 cup single cream
200gms pre-cooked chicken
A handful of chopped coriander
1 egg
2tbsp milk

METHOD

Olive oil in a preheated pan, then sweat your onions for a few minutes before adding your garlic and ginger and stir for a few minutes again.
Then add in your potatoes and stir to combine for around 3 minutes.
Now in goes your cumin, coriander, garam masala and give it a good stir.
Then add your curry powder and tomato paste and stir for a few minutes again.
Pour in your chicken stock just to slightly cover the potatoes and let it simmer in moderate heat.
Cook until potatoes are tender but not mushy, add a bit of water if necessary.
Once tender, add in your thawed vegetables and give in a good mix
Pour in your slurry to thicken the mixer a bit a give it a good stir to cook for a few more minutes.
Pour in your single cream, stir to combine, then your chicken pieces and season to taste.
Finish with chopped coriander then set aside to cool for a while.
Prepare your egg wash with an egg and a bit of milk and mix.
Preheat your oven to 180°C fan assisted oven.
Unroll your puff pastry, cut into squares, add your filling, use the egg wash on one side and fold over to seal.
Crimple the ends with a fork and poke the tops with a knife to let steam out.
Into the oven for 25 minutes until golden brown.
Once cooled, serve and enjoy.