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Curried Chicken Hand Pies

Curried Chicken Hand Pies

with DIY Apple Chutney

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Classic comfort food with a delicious curry twist! Hearty chicken and carrots are simmered in a rich curry gravy. We've gilded the lily with a blanket of golden puff pastry!

Tags:Discovery
Allergens:Wheat/BléSoy/SojaSulphites/SulfiteMilk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking difficultyMedium
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

4 unit

Chicken Thighs

340 g

Puff Pastry

(ContainsWheat/Blé, Soy/Soja)

170 g

Carrot

1 unit

Granny Smith Apple

56 g

Baby Spinach

50 g

Shallot

2 unit

Garlic, cloves

1 tbsp

Indian Spice Blend

1 tbsp

All-Purpose Flour

(ContainsWheat/Blé)

1 unit

Chicken Broth Concentrate

2 tbsp

Mild Curry Paste

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

2 tbsp

Unsalted Butter*

(ContainsMilk/Lait)

1 tbsp

Oil*

2.5 tsp

Sugar*

0.13 tsp

Salt*

0.13 tsp

Pepper*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Calories1170 kcal
Fat64 g
Saturated Fat29 g
Carbohydrate104 g
Sugar23 g
Dietary Fiber10 g
Protein41 g
Cholesterol160 mg
Sodium1420 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Peeler
Measuring Cups
Measuring Spoons
Medium Pot
Large Bowl
Whisk
Instructionsarrow up iconarrow up icon
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1

Before starting, preheat the oven to 425˚F. Wash and dry all produce. Unroll puff pastry, discarding the wax paper, then place on a parchment-lined baking sheet. Cut pastry in half to create 2 rectangles (NOTE: For 4 ppl, use 2 parchment-lined baking sheets and create 4 rectangles.) Arrange puff pastry rectangles at least 2-inches apart. Place in fridge until ready to assemble hand pies.

2

Peel, then halve carrot lengthwise, then cut into 1/4-inch half-moons. Peel, then mince or grate garlic. Pat chicken dry with paper towels. Cut into 1-inch pieces, then season with salt and pepper. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then chicken and carrots. Cook, tossing occasionally, until chicken is golden-brown, 2-3 min per side. Reduce heat to medium, then add Indian Spice Mix, mild curry paste, garlic and flour. Cook, stirring often, until chicken and carrots are coated, 1 min. Add 1/4 cup water (dbl for 4 ppl) and broth concentrate. Cook, stirring occasionally, until chicken is cooked through, 1-2 min.**

3

Divide chicken mixture over half of each pastry rectangle. Working with one pastry rectangle at a time, fold the side of the pastry without chicken mixture over filling. Using your fingers, firmly pinch the border closed. (TIP: You can also use a fork and press around the edges of the pastry to seal shut.) Using a knife, make 2-3 small slits in the top of the pastry. Bake hand pies in the middle of the oven until puff pastry is golden-brown and cooked through, 25-28 min.

4

While the hand pies bake, Peel, core, then cut apple into 1/4-inch pieces. Peel, then finely chop shallot. Heat a medium pot over medium heat. When hot, add 1 tbsp butter (dbl for 4 ppl), then shallots. Cook, stirring often, until tender, 2-3 min. Add three-quarters of the apples, half the vinegar, 2 tsp sugar and 1/4 cup water (dbl both for 4 ppl). Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until chutney thickens and apples soften slightly, 4-6 min. Remove the pot from heat.

5

While chutney cooks, add remaining vinegar, 1/2 tsp sugar and 1 tbsp oil (dbl both for 4 ppl) to a large bowl. Season with salt and pepper, then whisk to combine. Add remaining apples and spinach, then toss to combine.

6

When hand pies are done, let stand for 5 min. Divide curried chicken hand pies and salad between plates. Dollop DIY apple chutney over pies.