Description
These individual chicken curry vegetable puff pastry pies are flaky, golden, and filled with a savory curried chicken and vegetable filling. Perfect for a cozy dinner or packed lunch.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups cooked chicken, shredded or diced
- 1 cup mixed vegetables (e.g., peas, carrots, corn), cooked
- 1/2 cup chicken broth
- 1/4 cup heavy cream or coconut milk
- 1 sheet puff pastry (about 9x9 inches), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, cook until softened, about 3 minutes.
- Stir in curry powder, cumin, turmeric, salt, and pepper; cook for 1 minute until fragrant.
- Add cooked chicken, mixed vegetables, chicken broth, and cream. Simmer for 2-3 minutes until slightly thickened. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out puff pastry to about 1/8-inch thickness. Cut into 4 squares or circles (or use a large cookie cutter).
- Place a heaping tablespoon of filling in the center of each pastry piece. Fold over to create a half-moon or triangle, pressing edges to seal. Use a fork to crimp edges.
- Place pies on prepared baking sheet. Brush tops with beaten egg. Cut a small slit in each for steam to escape.
- Bake for 18-22 minutes until golden brown and puffed. Serve warm.
Notes
You can use store-bought rotisserie chicken for convenience. For a vegetarian version, substitute chickpeas for chicken and use vegetable broth. These pies freeze well; reheat in a 350°F oven for 10 minutes.
Nutrition
- Calories: 420 kcal
- Sugar: 4 g
- Fat: 26 g
- Carbohydrates: 28 g
- Protein: 22 g