Try these delicious chicken pies which are even better served with a refreshing yoghurt and mint dipping sauce
Serves 4
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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.

Bake for 25 mins or until golden brown.

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.


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