Curry Chicken Pastry

 
 

Prep Time: 20 min // Cook Time: 15 min // Total: 35 min // Serving: 20

Dim sum are small dishes served at Chinese restaurants during breakfast or brunch. If you like dim sum, baked pastries and curry, this is curry chicken pastry recipe is for you. The recipe is simple and easy to make with common ingredients you can find from any grocery store. Restaurants make their own pastry dough. But I have discovered that by using the pre-made pie crust dough, I can get very similar results without making a big mess in the kitchen since I am not a great homemade pie dough maker. I don’t own a circular shaped cookie cutter, so I improvised by using a round drinking glass. Turn the glass upside down, and I have a homemade circle cookie cutter, no need to go out and spend money buying one. For the filling, in addition to the chicken, I added frozen peas and carrots. Yes, frozen vegetables are just as nutritious as fresh ones if they have no added salt or as little as possible. Since many ovens do not distribute heat evenly, in order to keep all the pastries evenly browned, I rotated my baking sheet during the baking process to get even browning. This is definitely a great finger food or anytime snack or appetizer.

 

Ingredients:

  • 1 cup diced chicken

  • 1 cup diced onion

  • ½ cup frozen peas & carrots

  • 2 teaspoons curry powder

  • ¼ cup water

  • 2 pie crusts

  • 1 tablespoon vegetable oil

  • 1 tablespoon chopped garlic

  • 1 egg, beaten

  • 2 teaspoons white sesame seeds (optional)

Instructions:

  1. Preheat oven to 375 degrees

  2. Pour vegetable oil in a non-stick pan on stove on medium high

  3. Sautee onions in the pan until semi translucent

  4. Add garlic and frozen peas and carrots and sauté with 1 teaspoon curry powder

  5. Add diced chicken, remaining curry powder and water

  6. Sautee all ingredients together until hot and all the seasonings are well mixed

  7. Allow the mixture to cool

  8. Roll out the pie crust dough carefully per instructions on the box

  9. Use a round water glass (no less than 3 ½ diameter) as a cutter to cut the pie crust dough into small circles

  10. Roll the leftover pie crust dough into a small ball

  11. Roll the dough out with a rolling pin. Continue to cut the dough into small circular shapes until all the dough is used

  12. Place a teaspoonful of the chicken vegetable filling onto the bottom of a pie dough circle, leave space for sealing the pie dough

  13. Fold the pie dough in half to make a half moon shape

  14. Use the tip of a fork to press and seal the edge pie dough

  15. Brush the top of the pie dough with egg wash

  16. Sprinkle sesame seeds on top (optional)

  17. Place the curry pastries on a greased baking sheet

  18. Bake in oven for 10 minutes

  19. Rotate baking sheet and bake for another 5 minutes

  20. The curry pastries are done when the tops are light golden brown

  21. Let pastries cool for 2-3 minutes before serving