Curried Chicken Hand Pies

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.**

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.

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.

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.