Chicken And Potato Indian Hand Pie

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, Chicken and Potato Indian Hand Pie. One of my favorites. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Chicken and Potato Indian Hand Pie is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It's easy, it's quick, it tastes yummy. Chicken and Potato Indian Hand Pie is something that I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Chicken and Potato Indian Hand Pie, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Potato Indian Hand Pie delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Chicken and Potato Indian Hand Pie is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Chicken and Potato Indian Hand Pie estimated approx 1 hour.

To begin with this recipe, we have to first prepare a few ingredients. You can have Chicken and Potato Indian Hand Pie using 13 ingredients and 8 steps. Here is how you can achieve it.

Ingredients and spices that need to be Make ready to make Chicken and Potato Indian Hand Pie:

1. 2 Frozen deep-dish pie shells
2. 1 tsp Olive oil
3. 2 tbsp Grated onion
4. 1 tsp Minced garlic
5. 1/3 cup Grated Yukon potato
6. 1 1/2 tsp Mild curry paste
7. 1/4 cup Frozen peas
8. 45 ml Water
9. 5 tbsp 2% pain yogurt
10. 1/2 cup Cooked and sliced chicken breasts or left over chicken chopped into 1/4" dice
11. 1 pinch Salt (to taste)
12. 1 pinch Pepper (to taste)
13. 1 Egg, beaten

Instructions to make to make Chicken and Potato Indian Hand Pie

1. Heat oven to 200°c (400° f).
2. Remove the pie shells from the freezer and let them thaw at room temperature for about 10 -.15 minutes.
3. In a small saucepan, heat the olive oil over medium-high. Add the grated onion, minded garlic and grated potato, and saute for about 3 minutes. Add the curry paste and continue to saute until the potato starts to cook. Add the peas and water and cook everything for about 3 minutes or until water is almost gone. Remove from heat and set aside to cool.
4. Remove the deep-dish pie shells from their foil and gently flatten them onto clean, flat, lightly floured work surface. If cracks appear in the pastry, press it together and repair it using fingers moistened with water. Cut each pie shell into 4 equal quarters.
5. Combine the potato mixture with plain yogurt, diced chicken and salt and pepper.
6. Divide the curry mixture evenly, about 15 ml (one heaping tablespoon) per pie. Mound the mixture in a strip lengthwise down the middle of the triangle, making sure to leave a 5-mm (1/4") edge.
7. Brush the beaten egg around the filling on the edges off the pastry. Fold the pastry lengthwise over top of the filling, creating a narrower triangle. Gently press the edges together and crimp them together using a fork.
8. Bake the Indian Hand Pies for about 12 - 15 minutes or until the pastry is a nice golden colour. Let the pies rest for 10 minutes before serving them with mango chutney, tamarind sauce or raita.

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So that's going to wrap it up for this special food Steps to Prepare Speedy Chicken and Potato Indian Hand Pie. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!