Easy Chicken Curry Pies

In South Africa pies are usually savory with filling like meat or vegetables. They are very common and found at almost every gas station, bakery, grocery store, convenience store and specialty pie shop. They are usually personal size pies (one pie for one person) and can make for a quick lunch. You can usually pick them up and eat it by hand or holding it between the paper bag it was sold in.

Yummy flaky chicken curry pies

I often miss these pies so there are a few versions I like to make at home to satisfy the craving. This recipe is for chicken curry pies in flaky puff pastry. It's a pretty easy basic recipe that can be enhanced with your personal flavors and spice levels. I added potatoes and carrots but if you love peas, by all means add them in. For spices, I used my go to Durban red masala/red curry powder (Click on link for recipe).

The key with any pie is that you don’t want the sauce to be too thin or it will seep through the pastry. This recipe uses a little bit of corn starch to thicken up the sauce. It also uses chicken broth for the liquid but if you don't have any, simply add water.

Savory pie with a non runny filling

For the chicken, I used skinless, boneless chicken thighs - we prefer thigh meat as we find it to be more moist. You may substitute with boneless. skinless chicken breasts if you prefer. Everything should be cut up into very small bite size pieces. This will help fit them nicely into the pastry and to cook evenly and quickly.

To make the filling use less oil and fry the onions until soft, followed by the spices. Next add chicken, ginger and garlic and slightly brown all sides as best possible. This is the part where you add the cornstarch in a sprinkling fashion and mix it in until it disappears. Next add the potatoes carrots, salt and chicken broth. Let cook until all the ingredients are cooked through and potatoes are fork tender. If the meat or vegetables need to cook longer and all the liquid has dried up, add a tiny bit more broth/water and cook until done.

For the pastry I use store bought puff pastry. I lay out a sheet and roll it out a little to stretch it a bit. I do this to get nice size pies and there is no need for the pastry to be super thick. Cut the pastry in half horizontally and then again in half vertically, dividing each sheet into four equal pieces. Spoon filling on one half of each cut out being sure to leave a perimeter to seal the pies. Using some water and clean fingers or a pastry brush to brush the perimeter and wet it lightly. Fold the side with no filling over to seal the pie pressing the perimeter with a fork. Brush tops of pastry with egg wash and bake until golden brown. I chose an egg wash combo of milk and egg which created a beautiful color for the pies. Enjoy!

Golden brown puff pastry chicken curry pies

Easy Chicken Curry Pie Recipe

Yield ~ 12 small pies

Prep time ~ 10 minutes

Cook time ~ 1 hr

Ingredients

• ~10 oz boneless skinless chicken pieces (diced into tiny bite size pieces)

• 1 cup of finely diced onion

• 1 thai green chili finely sliced

• 2 Tbsp Durban red masala/red curry powder

• 4 large cloves garlic (crushed or pressed)

• 1/2 tsp ginger (crushed or ground)

• 1 Tbsp corn flour

• 1/2 a potato diced into tiny cubes

• 1/2 cup carrots diced into tiny cubes

• salt to taste

• 1/2 cup chicken broth (substitute water if no chicken broth available)

• 1 Tbsp oil

• 3 sheets of store bought puff pastry

• 1 egg whisked

• 1 Tbsp milk

Method

1. Heat oil in large non-stick pan. Add onions and fry until translucent 5-7 min.

2. Add chili and fry for a minute

3. Add Durban red masala/red curry powder and fry for 2-3 min stirring often.

4. Add chicken, ginger and garlic and fry to brown all sides ~ 5 min.

5. Add cornstarch and mix quickly until its disappears.

6. Add carrots, potatoes, salt and chicken broth. Mix and let cook mixing occasionally for about 15 min or until all the ingredients are fully cooked. If all the liquid has dried up and you need to cook them a bit longer, add a tiny bit more broth and cook until done.

7. Preheat over at 375 deg F and line a baking sheet with parchment paper.

8. Prepare egg wash by whisking egg and milk together.

9. Lay each pastry sheet on lightly floured surface and roll a couple times in each direction, slightly flattening and stretching it. Cut halfway down the center both vertically and to divide each sheet into 4 equal pieces.

10. Spoon filling into one half of each cutout leaving a perimeter to be able to seal the pie. Using water and clean fingers or a pastry brush, slightly dampen the perimeter of the cutout. Fold the half without filling over and press the ends with a fork to seal the pie.

11. Place pies on baking sheet and brush with egg wash.

12. Place in oven and bake for 25 - 30 min or until golden brown.

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