Serve with mango chutney, tamarind sauce or raita (traditional yogurt and cucumber dip).
Indian Hand Pies
Use hot curry paste for a spicier taste.
2 frozen deep-dish pie shells
5 ml (1 tsp) olive oil
30 m (2 tbsp) grated onion
5 ml (1 tsp) minced garlic
75 ml (1/3 cup) grated Yukon potato
7 ml (1 1/2 tsp) mild curry paste
50 ml (1/4 cup) frozen peas
45 ml (3 tbsp) water
75 ml (5 tbsp) 2 per cent plain yogurt
125 ml (1/2 cup) cooked and sliced chicken breasts or leftover chicken chopped into 5-mm (1/4-inch) dice
Salt and pepper, to taste
1 egg, beaten
Heat oven to 200 C (400 F).
Remove pie shells from freezer and let thaw at room temperature for 10 to 15 minutes.
In a small saucepan, heat olive oil over medium-high. Add onion, garlic and potato and saute for 3 minutes. Add curry paste and continue to saute until potato starts to cook. Add peas and water and cook for 3 more minutes or until water is almost gone. Remove from heat and set aside to cool.
Remove pie shells from foil and gently flatten onto clean, flat, lightly floured work surface. If cracks appear in pastry, press together and repair using fingers moistened with water. Cut each pie shell into 4 equal quarters.
Combine potato mixture with yogurt, diced chicken, salt and pepper. Divide curry mixture evenly, about 15 ml (1 heaping tbsp) per pie. Mound mixture in a strip lengthwise down middle of triangle, leaving a 5-mm (1/4-inch) edge.
Brush beaten egg around filling on edges of pastry. Fold pastry lengthwise over top of filling, creating a narrower triangle. Gently press edges together and crimp with a fork.
Bake for 12 to 15 minutes or until pastry is golden. Let pies rest for 10 minutes before serving.
Makes 4 servings.