Recipe of Ultimate Chicken and Potato Indian Hand Pie
Hello everybody, it's me again, Dan, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, Recipe of Homemade Chicken and Potato Indian Hand Pie. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.
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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 get started with this recipe, we have to prepare a few components. You can cook 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 Prepare to make Chicken and Potato Indian Hand Pie:
- 2 Frozen deep-dish pie shells
- 1 tsp Olive oil
- 2 tbsp Grated onion
- 1 tsp Minced garlic
- 1/3 cup Grated Yukon potato
- 1 1/2 tsp Mild curry paste
- 1/4 cup Frozen peas
- 45 ml Water
- 5 tbsp 2% pain yogurt
- 1/2 cup Cooked and sliced chicken breasts or left over chicken chopped into 1/4" dice
- 1 pinch Salt (to taste)
- 1 pinch Pepper (to taste)
- 1 Egg, beaten
Steps to make Chicken and Potato Indian Hand Pie
- Heat oven to 200°c (400° f).
- Remove the pie shells from the freezer and let them thaw at room temperature for about 10 -.15 minutes.
- 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.
- 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.
- Combine the potato mixture with plain yogurt, diced chicken and salt and pepper.
- 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.
- 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.
- 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 with this special food Recipe of Perfect Chicken and Potato Indian Hand Pie. Thanks so much for reading. I'm confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!