Chicken And Vegetable Curry Pies Recipe

Name: Chicken And Vegetable Curry Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb chicken thighs, chopped; 1 tbsp all-purpose flour, seasoned; 1 tbsp vegetable or olive oil; 2/3 cup korma curry paste; 1 None chicken bouillon cube, crushed; 1/2 lb frozen mixed vegetables, defrosted; 4 sheets frozen pie dough, thawed; 2 sheets frozen puff pastry, thawed; 1 None egg, lightly whisked; 2 tbsp sesame seeds

Servings: persons

1 lb chicken thighs, chopped
1 tbsp all-purpose flour, seasoned
1 tbsp vegetable or olive oil
2/3 cup korma curry paste
1 None chicken bouillon cube, crushed
1/2 lb frozen mixed vegetables, defrosted
4 sheets frozen pie dough, thawed
2 sheets frozen puff pastry, thawed
1 None egg, lightly whisked
2 tbsp sesame seeds

1
Dredge chicken in flour, shaking off excess. Heat oil in a large frying pan over high heat. Add chicken and cook, stirring, for 5 mins, until golden. Add curry paste and continue to cook, stirring, for 30 seconds, or until fragrant. Dissolve chicken bouillon cube in 1 cup boiling water then add to chicken and cook until mixture thickens slightly. Add vegetables then remove from heat and allow to cool for 10 mins.
2
Meanwhile, preheat oven to 400u00b0F. Grease a 12-cup muffin pan. Using a 4 inch pastry cutter, cut 12 discs from the pie dough, then using a 3 inch cookie cutter, cut 12 discs from the puff pastry dough. Line the muffin holes with pie dough then fill with cooled chicken mixture. Brush edges with beaten egg then top with puff pastry dough and seal edges. Brush tops with egg and sprinkle with sesame seeds. Bake for 25-30 mins, or until golden and puffed. Let cool 5 mins in pan then run knife along edge to loosen and remove pies. Serve.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 lb chicken thighs, chopped, 1 tbsp all-purpose flour, seasoned, 1 tbsp vegetable or olive oil, 2/3 cup korma curry paste, and more.

Yes, Chicken And Vegetable Curry Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken And Vegetable Curry Pies

How did you like this recipe?

Frequently Asked Questions