Ingredients:
For the Filling:
4 tablespoons butter
1 onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, finely chopped
1 tablespoon garam masala (or more to taste)
1 tablespoon ground cumin
2 tablespoons flour
1 cup chicken stock
1 can coconut milk
2 pounds cooked chicken, shredded (or use a rotisserie chicken)
PREPARE THE FILLING:
In a large, deep frying pan, melt the butter over medium heat. Add the chopped onion and sauté for 4–5 minutes, stirring occasionally, until golden brown.
Add the garlic and ginger, cooking for an additional 1–2 minutes until fragrant. Stir in 1 teaspoon of salt, 1 teaspoon of pepper, and the spices, followed by the flour. Mix well to coat the onions.
Increase the heat slightly and cook for 1 minute to enhance the flavors. Gradually add the chicken stock and coconut milk, whisking until smooth and free of lumps. Let the mixture simmer gently for 10 minutes, stirring occasionally.
Add the shredded chicken, stirring until fully coated in the creamy spice mixture. Taste and adjust the seasoning with more salt, pepper, or spices as needed.
Allow the filling to cool completely before assembling the pies.
ASSEMBLE & BAKE
Preheat your oven to 500°F (260°C). Place a rimmed baking sheet on the lowest rack to preheat.
Roll out the pie dough and line your mini pie tins or desired baking vessels. Fill each pie with the cooled chicken mixture.
Cut out dough circles for the pie lids, ensuring each lid has a small vent hole for steam. Place the lids on top of the filled pies, tucking any overhang under itself. Crimp the edges neatly with your fingers to seal.
Brush the tops with a light egg wash for a golden finish.
Place the pies on the preheated baking sheet, then reduce the oven temperature to 425°F (220°C). Bake for 20–25 minutes, or until the crusts are beautifully golden brown.
Allow the pies to cool for a few minutes before serving. Enjoy!
Recipe notes:
The chicken curry filling for these hand pies is so versatile that it makes an exceptional stand-alone midweek curry. Serve it with steamed rice and warm flatbread for a comforting and satisfying meal. If you're a fan of curry, I highly recommend giving it a try—you won't be disappointed!
Mini Pie Tins
For this recipe, I used the Cuisinart Mini Round Pie Dishes, a set I absolutely adore. These charming Hand Pies pans are perfect for crafting individual pies—both savory and sweet—adding an elegant touch to any dish. Cuisinart Mini Round Pie Dishes
Can I Use Store-Bought Pie Crust?
Absolutely! You can create a single-crust pie effortlessly using store-bought pastry or puff pastry. Simply place the filling into the pastry, brush the edges with an egg wash, and bake until golden.
My Pie Crust Recipe: Everyday Double-Crust Pie Dough
This reliable, simple dough is the perfect base for any pie, whether sweet or savory.
Ingredients:
300 g / 2½ cups all-purpose flour
2g / ½ teaspoon fine sea salt
226g / 8 ounces / 16 tablespoons cold unsalted butter, sliced
120g / ½ cup ice water, plus more as needed
Instructions:
Add the butter, flour, and salt to a food processor and pulse until the mixture resembles coarse crumbs.
Gradually drizzle in the ice water, pulsing gently, until the dough just begins to come together.
Turn the mixture onto a board and knead lightly to form a cohesive dough.
Can I Use Tofu Instead of Chicken?
Yes, extra-firm tofu works wonderfully in this recipe.
Simply dice the tofu into cubes and place them on a kitchen towel or paper towel to absorb excess moisture for about 10 minutes.
Prepare a marinade with 2 tablespoons of oil, 2 teaspoons of garlic paste, and 2 teaspoons of curry powder.
Toss the tofu in the marinade and let it rest for 30 minutes. Add the tofu to the curry at the same stage as you would the chicken, and substitute vegetable stock for a fully vegetarian option.
Can I Freeze the Cooked Pies?
Certainly! These pies freeze beautifully. To reheat, defrost them in the refrigerator.
Preheat the oven to 180 ºC / 350ºF / Gas Mark 4.
Place the pies on a baking tray and cover them with foil to prevent the tops from burning.
Bake for 15–20 minutes, then remove the foil and return to the oven for about 5 minutes, ensuring the pies are piping hot.
Allow the pies to rest for 2–3 minutes before serving.
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