Butter Chicken Pies

Makes 8 pies

Prep time: 20 mins

Cooking time: 35 mins

These delicious handheld pies make the perfect on-the-go snack – great for lunchboxes and little hands! Or, serve straight from the oven with a side of minty yoghurt or chutney for a tasty lunch.

Tips & Tricks

Add a tablespoon of Pams Crushed Ginger at the same time as the garlic for a spicier aroma.
Brush the top of your pies with an egg wash and sprinkle with sesame seeds before placing in the oven, for extra crisp and golden pastry.

Ingredients

1 pack Free Range Chicken Thighs, cut into cubes
½ a Pams onion, sliced
2 cloves Pams garlic, sliced
1 cup Pams Butter Chicken Simmer Sauce
1 cup Pams Frozen Mixed Vegetables
4 sheets Pams Puff Pastry

Method

Add a splash of vegetable oil to a large fry pan over medium high heat. Add the chopped chicken and onion and cook until the onion is soft and the chicken is browned. Add the garlic and continue sautéing for 1 minute.
Add the simmer sauce and frozen vegetables and let simmer for 5 minutes until the vegetables are cooked. Remove from heat.
Cut each pastry sheet into four sections so that you end up with 16 squares. Place 8 of the squares on a large baking tray lined with baking paper.
Spoon the chicken mixture evenly onto the centre of each pastry square. Brush the edges with water or egg wash.
Using a knife, cut a few slits in the centre of each of the remaining pastry squares. Place over top of the filled squares to make a package, using a fork to seal the edges together.
Place in the oven at 200° for 15 – 20 minutes, until the pastry is crisp and golden.