Curried Chicken Turnovers

By Julie Van Rosendaal on April 29, 2014

These flavourful hand pies make great use of leftover roast chicken or turkey – or pick up a deli-roasted chicken for a head start. For an alternative, omit the ginger and replace the curry powder with chopped fresh rosemary or thyme, and the raisins with dry cranberries.


Curried Chicken Turnovers

pastry for a double crust pie (see recipe here)
1 onion, chopped
canola oil, for cooking
2 garlic cloves, crushed
2 tsp (10 ml) grated fresh ginger
3 cups (750 ml) chopped cooked chicken
1/3 cup (85 ml) golden raisins
2–3 tsp (10–15 ml) curry paste or powder
salt, to taste
1 14 oz (398 ml) can coconut milk or 1 1/2 cups (375 ml) heavy (whipping) cream
1 egg, lightly beaten

In a large, heavy skillet, sauté the onion in a drizzle of oil over medium-high heat for 4-5 minutes, until soft. Add the garlic and ginger and cook for another minute.

Add the chicken, curry paste or powder, season with salt and stir to coat everything well. Pour in the coconut milk or cream and stir, scraping up any browned bits in the bottom of the pan, until the mixture bubbles and thickens. Cook until the sauce reduces by about half.

Remove from heat and set aside to cool. Preheat the oven to 400˚F. 

On a lightly floured surface, roll the pastry out about 1/4-inch thick and cut into 4- to 6-inch rounds (you can do this by tracing the rim of a bowl with a sharp knife). Place about 1/4 to 1/3 cup filling on each pastry round and brush the edge with beaten egg. Fold over and pinch the edge to seal, then transfer to a parchment-lined baking sheet and brush with beaten egg. Cut a couple of slits in the top of the pies to help steam escape.

Bake for 20 minutes, until golden. Makes 6 pies.

 

Originally published in ParentsCanada magazine, May 2014.


By Julie Van Rosendaal | April 29, 2014

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