5 from 4 votes

Curry Chicken Hand Pies

Host Zoe Francois' savory curry chicken hand pies, as seen on Zoe Bakes, season 2.

These are the savory curry chicken hand pies I made on the Hand Pies episode of Zoë Bakes on Magnolia Network! When the Minnesota weather turns cold, I stock my freezer with easy, bake-and-take hand pies. In this episode I make both sweet strawberry and savory curry chicken pies, and then visit local Mexican café, Vivir, to prepare empanadas.

Want a sweet version? Try these Strawberry Hand Pies.

Host Zoe Francois' savory curry chicken hand pies, as seen on Zoe Bakes, season 2.
Host Zoe Francois tries the curry chicken hand pies, as seen on Zoe Bakes, season 2.
Host Zoe Francois' savory curry chicken hand pies, as seen on Zoe Bakes, season 2.

Be sure to check out my strawberry hand pies recipe next!

Host Zoe Francois' savory curry chicken hand pies, as seen on Zoe Bakes, season 2.

Curry Chicken Hand Pies

These curry chicken hand pies are a savory version of a treat I like to keep stocked in my freezer. They make for a wonderful fast and easy meal with the hearty chicken and savory spices.
5 from 4 votes

Ingredients

Dough

  • 3/4 cup water
  • 1/2 cup (113g) unsalted butter
  • 4 tablespoons (57g) shortening
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon turmeric
  • 3 cups (390g) all-purpose flour
  • 1 egg

Filling

  • 1/4 cup olive oil
  • 1 small onion, diced
  • 3 cloves garlic, finely chopped
  • Salt
  • 1/2 cup curry paste (mild or hot to suit your taste)
  • 4 boneless skinless chicken thighs, cut into 1/2-inch dice
  • 1/2 cup water
  • 1 cup frozen peas, defrosted

Instructions

Dough

  • In a large skillet heat the water, butter, shortening, salt, cayenne and turmeric, until it comes to a boil. Add all the flour and stir until it comes together into a thick paste.
  • Put mixture into a bowl and beat in the egg with a hand mixer or in a stand mixer fitted with the paddle attachment. 
  • You can use the dough right away, or divide dough into two pieces and wrap in plastic, and allow to come to room temperature. You can chill the dough as well to use later.

Filling

  • Heat the olive oil in a large skillet, sauté the onions and garlic until soft. Season with salt. Add the curry paste, chicken, and water. Simmer until the chicken is tender and the sauce thickens. Fold in the peas and cook for another minute or so. Remove from the heat and allow to cool to room temperature before filling the hand pies.

Form the Hand Pies

  • Pull off a golf ball sized piece (50g) of dough and roll it out to 6-inch circle (I used a silpat with flour, so it doesn’t stain the counter). Fill with about 2 tablespoons filling. Brush edge with egg wash, fold dough in half and crimp edges. These can be made ahead and refrigerated or frozen.

To Bake

  • Preheat oven to 350°F, line two baking sheets with parchment paper. Dock the top of the hand pies, then brush with an egg wash. Bake for about 30 minutes, until golden brown.
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4 thoughts to “Curry Chicken Hand Pies”

  1. 5 stars
    These look really tasty. I live in the Caribbean, so curry is popular, maybe not as much as it used to be and I really miss it and the fragrant smell of curry cooking somewhere. We have different types of curry, a paste seems to be more Thai curry, powder more Caribbean and not quite East Indian which we also have. I love curry and will definitely try this.

  2. In Malaysia, we have something similar called Curry Puffs. The dough can range from something like the pie crust here to puff pastry.

  3. I just watched the show and this looks amazing and I can’t wait to try it! But no one ever says what type of curry to use. Most paste style I see in the stores is Thai curry paste, sometimes I’ll see a jar of Indian curry sauce. What kind of curry paste do you use?

    1. 5 stars
      I made these tonight and they turned out FABULOUS! I used Mae Ploy Yellow Curry Paste found at my local grocery store, you can also find it on Amazon. The crust is perfect! Just enough crunch. One thing I would do differently is double the crust recipe as I ended up with more filling than dough.

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