Mini Chicken Curry Pies

Mini Chicken Curry Pies, Makes 8

Creamy chicken curry, stuffed into mini pies make a great afternoon snack or weekend meal that anyone in the family will enjoy!
If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Servings 8



  • 300 g free range chicken thighs diced
  • 50 g butter curry paste
  • 2 Tbsp butter ^
  • 1 drizzle of oil ^
  • 200 ml coconut cream
  • 1 pack flaky puff pastry
  • 1 egg ^
  • 1 pack sesame seeds

To Serve

  • 4 Tbsp tomato sauce ^

Pantry Staples ^


    • Preheat oven to 200°C (or 180°C fan bake).
    • Pat chicken dry and dice. Toss in a bowl with butter curry paste. Heat butter and oil in a frypan over medium heat and cook chicken for 5-7 minutes, until browned. Add coconut cream and simmer for a further 5 minutes, until thickened.
    • Meanwhile, cut the pastry into 16 squares total for the top and the bottom of each pie. Grease a muffin tin and place a pastry into each muffin cup, reserving 8 for the lids.
    • Fill the pastry cups with butter chicken mixture and place a pastry lid on top. Use a fork to crimp together the edges of the pastry.
    • Whisk an egg, brush over top of the pies and sprinkle with sesame seeds. Bake in oven for about 20-25 minutes, until puffed and golden.
    • Serve with tomato sauce and enjoy!
    Calories: 706kcal

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