Monday, May 4, 2009

Curry In A Hurry: Curried Chicken Handpies

Last summer I was on a quest. A quest to stock my freezer with meals that were not only delicious but somewhat healthy too. I knew with the arrival of little Eli my world was going to be turned upside down and I would not have time to cook dinner (or clean, shower, brush my teeth...) I found several recipes that fit well into my repertoire but these Curried Chicken Hand pies from an old MS Living article were my favorite. In fact I found myself eating half of them right away and then freezing the rest.

These samosa inspired pies have such a wonderful spiced flavor and the best part is-unbaked, these pies can be frozen for about a month. Just pop them in the oven and you have a quick lunch or dinner ready within a half hour.

Curried Chicken Hand pies

makes 16
2 boneless skinless chicken breasts
2 T. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
4 1/2 t. curry powder
1/4 t. ginger powder
1/2 t. ground cumin
1 T. AP flour, plus more for dusting
1 1/2 c. chicken stock
1/2 c. plain yogurt
4 1/2 t. tomato paste
1/4 c. applesauce
1/2 c. frozen peas
1/4 c. heavy cream
4 standard sheet of puff pastry
1 large egg, lightly beaten
Salt & Pepper
  1. Preheat oven to 400F. Bring 1 quart water to a boil and add the chicken. Reduce heat; simmer until chicken is cooked through, about 15 minutes. Remove chicken from pot and allow to cool. Shred chicken into 2 inch pieces.
  2. Heat oil over medium-high heat until hot but not smoking. Add onion and garlic and cook stirring occasionally, until pale golden, about 8 minutes. Stir in curry, ginger, cumin and flour and cook for 1 minute. Add stock and bring to a boil. Stir in yogurt, applesauce, and tomato paste and boil for one minute. Reduce to simmer, stirring occasionally, until mixture has thickened, about 30 minutes.
  3. Stir in chicken and peas; cook until thick. Stir in cream and 2tsp. salt. Let cool.
  4. Lay pasty sheets on lightly floured surface; cut each into 4 squares. Spoon 2 tablespoons chicken mixture onto each square, leaving a 1-inch border. Brush edges with egg; fold squares to form triangles. Press to seal.
  5. To bake now: Bake until golden, 20 to 25 minutes.
  6. To freeze: unbaked handpies can be frozen up to a month wrapped in plastic and foil. Thaw before baking. 400 degrees for 20 to 25 minutes.

1 comment:

Heather said...

ohhh, yummy! i just adore curry! these sound incredibly good :)