These savoury puff pastry hand pies look just like they’re served hot and fresh from your favourite café. Bite into its beautiful golden and flaky pastry and find a rich and saucy filling of carrot, chicken and peas burrowed underneath. If you’re not short on time, we recommend pairing it with a cooling, complementary minty yoghurt.
- 1 small (80 g) brown onion, chopped finely
- 250 g minced chicken
- 1 small (70 g) carrot, grated coarsely
- 2 tbsps butter chicken curry paste
- 2 tbsps frozen peas
- 2 sheets puff pastry
- 1 egg, beaten lightly
- ⅓ cup loosely packed fresh small mint leaves
- 80 g baby rocket leaves
- ½ cup (140 g) Greek-style yoghurt
- 2 tbsps 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, curry 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.
Meanwhile, to make minty yoghurt, combine all ingredients in a small bowl.
Suitable to freeze. Not suitable to microwave.
TIP If you prefer smaller puffs: At step 3, cut 4 x 11 cm 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.