EASY CURRY CHICKEN HAND PIES

Easy Curry Chicken Hand Pies image

Provided by @MakeItYours

Number Of Ingredients 13

2 teaspoons salted butter
1/4 cup celery (diced)
1/4 cup onion (diced)
1/4 cup carrots (diced)
1 tablespoon all purpose flour
1 teaspoon curry powder
1/2 cup chicken broth
1/2 cup light sour cream
1 cup sliced Curry Chicken (diced (I used Boar's Head Curry Chicken, but you can use any flavor you prefer or even cooked rotisserie chicken))
2 sheets frozen puff pastry (thawed)
1 egg (whisked)
2 tablespoons water
flake sea salt

Steps:

Add butter to a skillet over medium high heat. Toss in celery, onion, and carrots and stir to coat in the butter.
Cook for approximately 5 minutes or until veggies are tender and fragrant.
Stir in the flour and curry powder and stir to coat. Once the veggies are all coated and a paste forms, stir in the chicken broth. Bring to a boil and then reduce heat to low. Allow to thicken for about 1-2 minutes, then remove from the heat.
Stir in the sour cream and the sliced chicken breast. Set aside.
Lightly flour a work surface and roll out the puff pastry sheets. Use the bottom of a glass or a 3" round cookie cutter to cut out circles in the dough. The two sheets should yield about 18 circles total.
Add 1 tablespoon of the chicken mixture to one half of each circle. Moisten the edge of each circle with a small amount of water, and then fold over the dough to cover the mixture
and press to close. Use a fork to close each hand pie. Lay each completed hand pie on a greased baking sheet, about 1" apart.
Repeat with remaining dough.
In a small bowl, combine whisked egg and water. Brush each hand pie with egg mixture and then sprinkle lightly with flake sea salt.
Bake for 18-20 minutes or until crisped and golden. Serve warm.
Enjoy!