Ingredients
Scale
- 2 T olive or vegetable oil
- ½ medium onion, peeled and diced
- 1–2 cloves of garlic, minced
- 1 lb lean ground chicken
- 1 T tomato paste
- 2 T water
- 4–5 tsp curry powder
- 1–2 tsp ground cumin
- ½ tsp Kosher salt
- ¼ tsp fresh ground pepper
- *Dash of cayenne – optional
- 8 ounce boiled potato, diced
- ½ cup frozen peas
- 2 T fine chopped cilantro or basil
- 2 tubes of Pillsbury refrigerated pizza dough (See post for other dough suggestions)
- Flour for rolling out dough
Optional dipping sauce:
- ½ cup plain yogurt
- ½ cup chutney
Instructions
- Preheat oven to 425. Spray two rimmed baking sheet with cooking spray or oil.
- Heat oil in a large skillet over medium heat. Cook onion for 5 minutes, until soft and translucent. Add garlic and cook for an additional minute.
- Add ground chicken to the pan along with curry powder, cumin, pepper, and salt. Use a wooden spoon to break up chicken and mix the spices into the meat, cooking until there is no pink left in the chicken.
- Turn heat to low. Add tomato paste, water, potatoes, peas, and cilantro or basil to pan, stirring gently to warm and combine the mixture, cooking until liquid has evaporated. Taste filling and adjust spices. Set mixture aside.
- Lightly flour a clean work surface. Roll packaged pizza dough out one at a time, into a 12-inch square. Cut dough into four 6×6 squares. Place 1/8 of filling into the center of each square. Fold dough over the filling and crimp the edges to seal. (See post for detailed instructions). Repeat with the remaining pizza dough and filling, creating 8 hand pies in total.
- Place uncooked hand pies onto prepared baking sheets. Bake for 15 minutes in preheated oven. Remove from oven. Allow to cool slightly before serving. Will keep covered in refrigerator for up to 3 days. (See post for instructions on freezing.)