Ingredients:
Tortilla
4-5 large chicken breasts
3 tsp curry powder
1 tsp turmeric
1 tbsp garlic
1 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
5 cups small potato cubes
1 cup peas
1 cup corn
1 egg
1 tbsp butter
My dad taught me how to make this recipe about a year ago. This culinary fusion takes a little longer to create than my previous recipes; it’s faster and more fun to make with family, friends, or roommates, and it’s great for dinners or lunches.
First, season your chicken breasts with 3 tsp of curry powder, 1 tsp of turmeric, 1 tsp of onion powder, 1 tbsp of garlic, 1/4 tsp salt, and 1/4 tsp pepper. Make sure to coat all sides of the chicken evenly. Then cook covered in your oven at 275 F, or in a crock pot on high for two hours.
Cube up your potatoes to about 1 centimetre, then boil them in salted water until they’re soft and tender. Strain your potatoes, then place them into a large mixing bowl. Add in your peas and corn and thoroughly mix together.
When your chicken is done cooking, cut it up into small chunks that are about the same size as the potatoes. Let the chicken absorb the cooking liquid before adding to the potato mixture. Then mix the chicken into the potato, peas, and corn.
Preheat your oven to 375 F. While the filling is still warm, take out a tortilla and put about 1 cup of filling slightly below its centre. Brush a beaten egg along the inside edge of the tortilla, then fold over the filling and pleat the edges closed. Make sure to press down firmly, but not so hard that there’s cracking or holes formed in the tortilla. Brush more egg along the pleats if needed.
When you’ve made your hand pie, put it on a lined baking tray then brush the tops with melted butter. Bake them in the oven for about 10 minutes or until the tops are golden brown. When the hand pies are done baking let them rest for at least 10 minutes before eating.
If you’re using frozen chicken make sure to thaw ahead of time or the cooking time will be a lot longer. If you’re using frozen corn and peas they can be added in to your still-hot filling; the residual heat and baking in the oven will cook them thoroughly. Another tip is to have the filling and tortillas be warm—the steam will help make a stronger seal along the pleats.
When folding the tortilla over the filling, make a cup shape with your hands, then gently push the filling into the crease. There should be a lip, with no leaks or breaks from the filling. This is where you can brush extra egg for pleating the pie closed.
This recipe can be customized with different fillings. Once you master the folding technique, there are many options open to you, from a shepherds pie filling to an apple pie filling.