Name: Chicken Masala Mince Pies recipe by Sonia Shringarpure at BetterButter
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: Chicken mince 500g; 1 large onion chopped; 2 tomatoes chopped; 3-4 green chilies chopped; 1-2 Bay leaves; 3 cardamoms; 3 cloves; 5-6 black peppercorns; 1/2" cinnamon; 6-8 minced garlic cloves; 1" ginger finely chopped; 1 tsp cumin seeds; few curry leaves; Handful of chopped coriander leaves; 2 tsp Red Chili powder; 1/2 tsp turmeric powder; 1 tsp Coriander powder; 1 tsp garam masala powder; 1 tsp meat masala powder; Salt to taste; oil; Pie Pastry dough pack (2 rolls)

ABOUT Chicken Masala Mince Pies RECIPE

Hand pies are teenie weenie pasties which are individually served and prevents loss of flaky pastry when cut. Mostly, these are sweet with fruit fillings but occasionally savoury too. I have combine the Indian style mince masala with pies without the need for frying unlike the Kachoris.

Ingredients Serving: 4

Chicken mince 500g
1 large onion chopped
2 tomatoes chopped
3-4 green chilies chopped
1-2 Bay leaves
3 cardamoms
3 cloves
5-6 black peppercorns
1/2" cinnamon
6-8 minced garlic cloves
1" ginger finely chopped
1 tsp cumin seeds
few curry leaves
Handful of chopped coriander leaves
2 tsp Red Chili powder
1/2 tsp turmeric powder
1 tsp Coriander powder
1 tsp garam masala powder
1 tsp meat masala powder
Salt to taste
oil
Pie Pastry dough pack (2 rolls)

Instructions

Wash and drain chicken mince thoroughly.
Heat oil in nonstick skillet and fry onions till browned.
In another skillet, heat oil and add cumin seeds. Once lightly browned, add green chilies, ginger, garlic, curry leaves, all whole spices, and coriander leaves.
Add turmeric powder, red chili powder, coriander powder, meat masala, and garam masala powder and sauté for few seconds. Immediately add chicken mince before the masala burns. Sauté. Cover with lid and let it simmer on low heat.
Once oil separates, add tomatoes and let tomatoes cook till soft and mushy. Add onions to it now and let mince cook further.
Add salt to taste and let all the moisture evaporate till only oil remains. Cook uncovered. Switch off gas and cool thoroughly.
Before the last 10 minutes of cooking, preheat oven to 425 Deg F (200deg C). Line a baking tray with oven proof parchment paper.
Roll out pastry dough and cut out disc shapes. Apply water to the edges. Place stuffing in the center and cover with another disc. Seal edges with a throngs of fork. Apply melted butter over them.
Give 4 slits on top and bake for 15 minutes or until they are golden in color. Flip them in between baking time so they are colored evenly.
Remove from oven and cool down. Serve with any favorite condiment.

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