Chicken Curry Pocket Pies are made with puff pastry and loaded with chopped rotisserie chicken, savory vegetables, and curry flavors. These hand pies pack well for a yummy lunch on the go or you can enjoy them at your next luncheon with friends and family.
These small delicious hand pies are wonderful with any filling. For this version, I made a savory chicken curry filling from leftover rotisserie chicken. To make them easily, I used two sheets of thawed, frozen puff pastry, which gives them a lovely flakey texture.
After laying a sheet of puff pastry onto my pastry board, I divided the chicken curry mixture evenly into 6 portions and mounded it on the puff pastry in 6 rectangular sections. A gentle brush of an egg pastry wash between the pie fillings helps seal the pies. Cover the filling with another sheet of puff pastry.
Cut individual pies with a pastry cutter and seal the edges of each pie with a fork. Before baking, the top of each pie gets a brushing of pastry wash for glorious color.
These Chicken Curry Pocket Pies bake up deliciously golden brown and are a lovely lunch with a green salad or bowl of creamy soup. I hope you enjoy them!
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Chicken Curry Pocket Pies
- 1 Egg
- 2 Tablespoons Cream
- 1 Package of Frozen Puff Pastry, 2 Sheets
- 1 Tablespoon Safflower, or Canola Oil
- ⅓ Cup Finely Chopped Onion, Finely Chopped
- 2 Teaspoons Minced Garlic, (about one large clove)
- 1 Tablespoon Ginger Root, Freshly Grated
- 1 Tablespoon Curry Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Salt
- 1 ¼ Cups Finely Chopped Rotisserie or other Cooked Chicken
- ½ Cup Peas & Diced Carrots, (Frozen, Thawed from Package)
- ¼ Cup Currants, Plumped in ½ Cup Boiling Water and Drained
- ⅔ Cup Mayonnaise
- ½ Cup Shredded Monterey Jack Cheese
- 1 Tablespoon Lemon Juice
Make the Pastry Wash:
- In a small bowl beat together, egg and cream. Set aside.1 Egg, 2 Tablespoons Cream
Make the Pocket Pies:
- Pre-heat oven to 400°F. Allow frozen puff pastry to thaw at room temperature, about 30 to 40 minutes.1 Package of Frozen Puff Pastry
- In a 10-inch skillet, heat oil over medium-low heat. Add onion to oil in the pan and cook until onion is transparent about 3 to 4 minutes. Add the garlic and continue to cook for about one minute, stirring constantly. Do not let the garlic brown.1 Tablespoon Safflower, ⅓ Cup Finely Chopped Onion, 2 Teaspoons Minced Garlic
- Add the ginger root, curry powder, cumin, and salt and cook for another minute.1 Tablespoon Ginger Root, 1 Tablespoon Curry Powder, ½ Teaspoon Ground Cumin, ½ Teaspoon Salt
- Add the chicken, peas & carrots, and currants. Stir and cook for about 2 minutes. Remove from heat and let the filling cool.1 ¼ Cups Finely Chopped Rotisserie or other Cooked Chicken, ½ Cup Peas & Diced Carrots, ¼ Cup Currants
- Add the mayonnaise, cheese, and lemon juice. Taste and adjust the seasoning as needed.⅔ Cup Mayonnaise, ½ Cup Shredded Monterey Jack Cheese, 1 Tablespoon Lemon Juice
- On a very lightly floured surface, unroll one sheet of puff pastry. Imagine the pastry divided equally into 6 rectangles and place approximately ⅓ cup of the chicken curry filling onto each rectangle.
- Moisten the edges of each puff pastry around each rectangle with water. Unroll the second puff pastry sheet and place it over the filling and the first sheet. Gently press down and around the fillings.
- Using a pastry wheel cut the rectangles apart and place the pies on a lightly greased baking sheet.
- Brush each pie with the egg and cream pastry wash and press the edges with a fork to seal. Vent the top of each pie with a very small knife slit.
- Bake the pocket pies for about 25 to 30 minutes or until light golden brown.
Encharted Cook Notes
Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.