Description
Flaky, golden puff pastry stuffed with savory Japanese curry chicken, tender vegetables, and a rich, comforting sauce.
Ingredients
Units
Scale
- 1 lb chicken breast
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp butter
- 3 oz carrots (~1/2 large carrot or ~1/2 cup), chopped
- 7.5 oz russet potato (~1/2 potato or 1 1/2 cups), chopped
- 1/2 large onion, chopped
- 1 1/2 cup beef, chicken, or bone broth
- 2 cubes Japanese curry roux (~2 oz)
- 2 sheets puff pastry (thawed if frozen)
- Optional: Sesame seeds, for topping
Instructions
- Preheat oven to 425°F (220°C).
- Season the chicken breast with salt and pepper. Cook in a skillet until fully cooked.
- Transfer the chicken to a separate large bowl. Shred the chicken using two forks, a hand mixer, or a stand mixer.
- In the same skillet, melt the butter. Add the carrots, potatoes, and onion, cooking for about 2 minutes while stirring occasionally.
- Add the broth and curry roux cubes to the skillet. Stir until the roux dissolves and the mixture thickens slightly (2-3 minutes).
- Remove from heat. Turn the shredded chicken to the skillet, mix well to coat the chicken in the sauce, and allow to cool for an additional 15 minutes.
- Roll out the puff pastry sheet and cut it into four equal squares. Place the squares on a baking sheet, leaving about an inch of space between each.
- Divide the cooled curry mixture evenly among the four squares.
- Top each filled square with another puff pastry square. Press the edges together and seal by pressing with the tines of a fork.
- Beat 1 egg in a small bowl and lightly brush the top of each assembled hand pie with the beaten egg. This will give the puff pastry a beautiful golden color baked.
- Make 2 – 3 small slits on top of each pie to allow steam to escape. Sprinkle sesame seeds over the top of each hand pie.
- Bake at 425°F (220°C) for 20 minutes, or until golden brown and puffed. Serve warm and enjoy!
- Prep Time: 30 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4