Curry Chicken Hand Pies

As easy as they are delicious, these chicken pies are a perfect game-day snack or make them a little larger and serve with a green salad for a light dinner. I serve them with Mrs. Balls apricot chutney (available online) or a mango chutney.

Recipe:

• 2 teaspoons salted butter

• 1/4 cup celery diced

• 1/4 cup onion diced

• 1/4 cup carrots diced

• 1 tablespoon all purpose flour

• 1- 2 teaspoons curry powder

• 1/2 cup chicken broth

• 1/3 cup sour cream

• 1 cup diced rotisserie chicken

• 1 heaped tablespoon chutney

• 2 sheets frozen puff pastry thawed

• 1 egg whisked

• 1 tablespoon water

• Optional – add 1 cup defrosted frozen peas.

Steps:

1. Preheat oven to 400°F

2. Lightly flour a work surface and roll out the puff pastry sheets. Use a 4”

3. round cookie cutter to cut circles of pastry.

4. Add a heaped tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture

5. and press to close. Use a fork to close each hand pie. Place pies on a parchment-lined baking sheet, brush with egg wash and bake for 12- 15 minutes until puffed and golden. Serve with chutney.

6. For a vegetarian version, substitute cubes of cooked potatoes for the chicken.