But­ter chicken hand pies

Nu­tri­tious mince meals can be on the din­ner ta­ble in less than an hour – and they won’t break the bank.

Australian Women’s Weekly NZ - - NEWS -

But­ter chicken hand pies MAKES 4 PREP AND COOK TIME 40 MIN­UTES

20g but­ter 1 small (80g) onion, chopped finely 250g minced chicken 1 small (70g) car­rot, grated coarsely 2 ta­ble­spoons but­ter chicken curry paste 2 ta­ble­spoons frozen peas 2 sheets puff pas­try 1 egg, beaten lightly ⅓ cup loosely packed fresh small mint leaves 60g baby rocket leaves


½ cup (140g) Greek-style yo­ghurt 2 ta­ble­spoons finely chopped fresh mint leaves 1 Pre­heat oven to 220°C (200°C fan-forced). Line an oven tray with bak­ing pa­per. 2 Melt but­ter in a large fry­ing pan over medium-high heat; cook onion, stir­ring, for about 3 min­utes or un­til soft. Add the chicken; cook, stir­ring, un­til browned. Add car­rot, paste and peas; cook for 5 min­utes or un­til thick­ened. Sea­son to taste. 3 Cut each pas­try sheet into quar­ters (you will have eight squares). Place four pas­try squares on trays; di­vide mix­ture evenly into the cen­tre of pas­try squares. Brush edges with egg. 4 Gen­tly fold re­main­ing pas­try squares in half; us­ing kitchen scis­sors cut slits along the fold of each piece. Open pas­try squares out; place over chicken fill­ing. Press pas­try edges to­gether to seal; brush with egg. 5 Bake for about 25 min­utes or un­til brown. 6 MINTY YO­GHURT Mean­while, com­bine in­gre­di­ents in a small bowl. 7 Serve pies with mint leaves, rocket and Minty Yo­ghurt. Hand pies suit­able to freeze. Not suit­able to mi­crowave.

But­ter chicken hand pies

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