Recipes,  Sandwiches & Wraps

Chicken Curry Pocket Pies

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Leftover chicken doesn’t have to be boring. Savory Chicken Curry Pocket Pies pack well for a yummy lunch or enjoy them at your next  luncheon with friends.

Savory Pocket Pies on Cooling Rack
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5 from 1 vote

Chicken Curry Pocket Pies

Encharted Cook | Jan Nunes
Leftover chicken doesn’t have to be boring. Savory pocket pies pack well for a yummy lunch or enjoy them at your next luncheon with friends.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Main Course
Servings: 6
(Tap or Hover to Scale Servings)

Ingredients

Puff Pastry:

  • 1 Package of Frozen Puff Pastry, 2 Sheets

Chicken Curry Filling:

  • 1 Tablespoon Safflower, or Canola Oil
  • 1/3 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 1/4 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
  • 2/3 Cup Mayonnaise
  • ½ Cup Shredded Monterey Jack Cheese
  • 1 Tablespoon Lemon Juice

Pastry Wash:

  • 1 Egg
  • 2 Tablespoons Cream

Instructions

  • Pre-heat oven to 400°F. Allow frozen puff pastry to thaw at room temperature, about 30 to 40 minutes.
  • In a small bowl beat together, egg and cream. Set aside.
  • In a 10-inch skillet, heat oil over medium-low heat. Add onion to oil in pan and cook until onion is transparent about 3 to 4 minutes. Add garlic and continue to cook about one minute, stirring constantly. Do not let garlic brown.
  • Add ginger root, curry powder, cumin, and salt and cook another minute.
  • Add chicken, peas & carrots, and currants. Stir and cook about 2 minutes. Remove from heat; cool and add mayonnaise, cheese, and lemon juice. Taste and adjust seasoning as needed.
  • On a very lightly floured surface, unroll one puff pastry. Imagine the pastry divided equally into 6 rectangles and place approximately 1/3 cup chicken curry filling onto each rectangle. Moisten edges of each puff pastry around each rectangle with water. Unroll second puff pastry and place over first sheet. Gently press down and around fillings. Using a pastry wheel cut rectangles apart and place on a lightly greased baking sheet. Brush each pie with egg and cream wash and press edges with a fork to seal. Vent top of each pie with a very small knife slit.
  • Bake about 25 to 30 minutes or until light golden brown.

Recipe Notes

• Recipe can be made as 12 small squares instead of 6 rectangles. Leftover filling makes a great sandwich for the cook!

Nutrition

Calories: 554kcal | Carbohydrates: 26g | Protein: 14g | Fat: 44g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 609mg | Potassium: 215mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1330IU | Vitamin C: 3.5mg | Calcium: 104mg | Iron: 2.2mg
All nutritional information on this site is an estimate. Your results may vary.
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