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Recipe

Mini Chicken Curry Pies With Cashew Crust

Servings: 6

Eating an individual pie feels like being spoiled, since it means that everything under the tender crust is all yours. Filled with creamy chicken curry, sweet raisins, and green peas, these meal-worthy pies are topped with flaky pastry. When working with puff pastry, be sure to keep it cold, and return it to the fridge when you’re not actively working with it.

Ingredients

For the curry

  • 2 Tbs. extra-virgin olive oil, divided, plus more for greasing
  • 2 lb. boneless, skinless chicken thighs (6 to 8), patted dry
  • 1/2 medium red onion, chopped
  • 2 Tbs. finely grated fresh ginger
  • 1 Tbs. mild curry powder, such as Madras
  • 2 cloves garlic, finely chopped
  • 1 13.5-oz. can coconut milk, well shaken
  • 1 cup canned crushed tomatoes
  • Kosher salt
  • 1 cup frozen green peas
  • 1/2 cup golden raisins
  • 1/4 cup plain nonfat Greek yogurt

For the crust

  • All-purpose flour, for dusting
  • 2 puff pastry sheets (from one 17.3-oz. pkg.), thawed but cold
  • 1 large egg, beaten with 2 tsp. water
  • Olive oil spray
  • 1⁄4 cup roasted, unsalted cashews, finely ground

Preparation

Make the curry

Heat 1 Tbs. oil in a large, deep skillet over medium-high heat. Add half of the chicken and cook, turning once, until golden brown, 6 to 8 minutes. Using tongs, transfer to a plate. Repeat with the remaining 1 Tbs. oil and chicken. Return the skillet to medium heat, add the onion, ginger, curry powder, and garlic, and cook, stirring often, until the onion is just softened and mixture is very fragrant, 2 to 3 minutes more. Whisk in the coconut milk, crushed tomatoes, and salt, scraping up any browned bits.

Return the chicken and any accumulated juices to the skillet. Bring just to a boil. Reduce the heat to medium-low and simmer gently, uncovered, until curry is thickened and chicken is tender, about 13 minutes. Remove from the heat, shred the meat with two forks, and stir in the peas, raisins, and yogurt. Divide the curry evenly among six 10- to 12-oz. oven-safe bowls or ramekins. Cool completely before topping with the crust.

Make the crust

Preheat the oven to 400°F. Lightly dust a clean work surface with flour. Working with one sheet of puff pastry at a time, gently roll out to 10×10-inch square, then cut into 4 squares. Repeat with remaining sheet of puff pastry. (You will have 1/2 sheet left over) Brush the edges of the bowls with egg wash, then top each bowl with a square of puff pastry. Press down to seal, letting the edges hang over the bowls. Gently cut a small slit in the top of each pie.

Brush each crust with the egg wash, then arrange the bowls on a large foil-covered baking sheet. Bake until light golden brown, about 20 minutes. Working quickly, spray each crust with olive oil, generously sprinkle with cashews, and return to the oven to bake until deep golden brown, 5 to 10 minutes more.

Reviews

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Reviews (3 reviews)

  • Abit2006 | 05/08/2022

    Delightful. Used diced tomatoes instead of crushed, and went heavy on the raisins. True crowd pleaser! Time consuming, but very very good!

  • barbiewinter | 02/24/2022

    Loved this recipe, but did not have individual pots, so I made a single pie and topped with pre-baked puff pastry. The taste was fabulous!

  • cookergirl | 02/21/2022

    I made this and my husband and we both loved it!

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