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Curried Chicken Hand Pies
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Curried Chicken Hand Pies

Curried Chicken Hand Pies

with DIY Apple Chutney

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!


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

Preparation Time45 minutes


serving amount

4 unit

Chicken Thighs

340 g

Puff Pastry

(Contains Gluten, Soy)

170 g


1 unit

Granny Smith Apple

56 g

Baby Spinach

50 g


2 unit

Garlic, cloves

1 tbsp

Indian Spice Blend

1 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit

Chicken Broth Concentrate

2 tbsp

Mild Curry Paste

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


2.5 tsp


0.13 tsp


0.13 tsp



Nutrition Values

Calories1170 kcal
Fat64 g
Saturated Fat29 g
Carbohydrate104 g
Sugar23 g
Dietary Fiber10 g
Protein41 g
Cholesterol160 mg
Sodium1420 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Baking Sheet
Parchment Paper
Large Non-Stick Pan
Paper Towel
Measuring Cups
Measuring Spoons
Medium Pot
Large Bowl


Prep pastry

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.

Prep and make filling

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.**

Assemble and bake hand pies

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.

Make chutney

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.

Make salad

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.

Finish and serve

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.