Butter Chicken Hand Pies

• Meat

  • 4 Chicken breasts, boneless skinless
  • 1 jar Patak's butter chicken cooking sauce

• Produce

  • 1 tbsp Cilantro, fresh

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 package Pie crust dough, Refrigerated

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Liquids

  • 1 tsp Water

Found on simplystacie.net

Description

Ingredients

• 1 tbsp vegetable oil
• 4 boneless, skinless chicken breasts, diced small
• 1 jar Patak’s Butter Chicken Cooking Sauce (400 ml)
• 1 tbsp fresh cilantro, chopped
• 1 package of refrigerated pie crust dough (enough for two pies)
• 1 egg yolk
• 1 tsp water

Directions

• Heat oil in a large skillet over medium heat. Add in chicken and brown (about 5 to 6 minutes). Once chicken is cooked, stir in Patak’s Butter Chicken Cooking Sauce. Reduce heat to medium-low and simmer for 10 minutes, uncovered, stirring occasionally. Stir in fresh cilantro and continue simmering for another five minutes. Set mixture aside. Preheat oven to 450F. Spray a baking sheet with cooking spray. Unroll pie crust dough and using a heart shaped cookie cutter, make as many heart shapes as you can with the dough. I was able to make 5 hearts with a medium sized cookie cutter. Lay half of the hearts on the baking sheet. In the centre of each heart, add about a teaspoonful of butter chicken mixture. Place the hearts leftover on top to cover. Using the tines of a fork, press down the edges to seal. In a small bowl, whisk together egg yolk and water. Using a pastry brush, brush egg mixture on the tops of the hearts. Bake for 10 minutes, or until golden brown. Serve hot.