Chicken Hand Pies

{Ramadan Special} – Chicken Hand Pies from Sadaf of My Culinary Adventures

Salam and warm welcome today’s guest….Before we dig into the post…a little introduction of her…She is Indian born…married to a Nigerian born…mom to two little angles…she runs a online store for contemporary Indian clothing, she manages a facebook page on Islamic Parenting  and doing freelance writing. Now I know lot of you may curious to know…who she is…? she is Sadaf Afshan of My Culinary Adventures.…..Sadaf says food is one of Allah’s (God’s) greatest niyamahs (blessings) and is pivotal for a healthy and happy family. Her Creme Caramel recipe still haunts me…Do stop by at Sadaf’s My Culinary Adventures where she shares her beautiful and yummy creations. Scroll down to see what Sadaf has bought in for us to relish in today’s Iftaar….

For many of us Ramadan seems to be the perfect excuse to indulge in guilty pleasures such as deep fried samosas, pakoras and spring rolls. At iftar time we try to convince ourselves that after a long day of fasting, some oily snacks are not going to hurt. However, it’s a fact that many people end up gaining rather than losing weight during this month, not to mention the havoc that greasy foods play on our digestive system.

Chicken Hand Pies

• Boneless chicken, small cubes – 250 grams
• Bell pepper – 1/2
• Small Onion – 1
• Ginger paste – 1 teaspoon
• Garlic paste – 1 teaspoon
• Tandoori Chicken / Chicken Tikka Masala – 1 teaspoon
• Yogurt – 2 tablespoons
• Red Chilly Powder – according to taste
• Salt – according to taste
• Cooking Oil – 3-4 tablespoons

• All-purpose flour – 1 1/2 cups
• Baking Powder – 1/4 teaspoon
• Instant Yeast – 1/2 teaspoon
• Salt – 1 teaspoon
• Olive oil / Any Vegetable Oil – 3 tablespoons
• Milk – 1 /4 cup
• Water – 1/4 cup (might need more)

• Egg yolk -1
• Water – 1 teaspoon

• Heat oil and lightly saute the chopped bell pepper. Take it out and keep aside. In the same oil fry the finally chopped onion until it turns translucent. Add the ginger and garlic pastes and saute for a few seconds.
• Add chicken, spices and saute on medium heat till almost all the water dries up.
• Beat the yogurt lightly and add it to the chicken. Cover and cook on low heat till chicken is done.
• Add the fried bell pepper and cook on high heat until the mixture is almost dry. Cool to room temperature.
• Shred the chicken roughly. I find it less messy to use a flat wooden spoon instead of my hands to do this.

• Whisk or sift together the dry ingredients (flour, baking powder, yeast and salt). You can also use the paddle attachment of your stand mixer to mix the dry ingredients.
• Add oil and mix with your fingertips or with the dough hook of your stand mixer.
• Mix the milk and water and heat till the mixture is tolerably hot (120 – 130 degrees F), not boiling so as not to kill the yeast.
• Make a soft and supple dough by combining the flour mixture with the liquid. Add more hot water, if required. Knead well for a few minutes.

• Immediately after kneading the dough divide it into 9 equal balls.
• Roll out each ball to a circle about 6 inches in diameter (approximately the size of a saucer).
• Stack up 3 circles on top of each other by applying a bit of oil between each layer. Thus, you will get 3 stacks from 9 circles.
• Roll out each stack to a circle about 10 inches in diameter (approximately the size of a dinner plate).
• Cut each circle in 4 equal parts. Place a tablespoon of the chicken filling in the center of each part.
• Bring the two rounded sides of each part over the chicken filling and seal by applying some water with your fingertips.
• Bring the third part over the two folded parts to make a triangle. Seal by applying some water and pinching the edges.
• Repeat the process with the other circles to get 12 pies (4 from each circle).
• Lay the pies on a foil lined baking tray covered and let them rise for half an hour.
• Make egg wash by lightly whisking together 1 egg yolk with 1 teaspoon water. Brush this on the pies and bake them in a preheated oven at 350 degrees F for 15-20 minutes until they are golden brown.
• After taking them out from the oven brush the pies with some butter and cover with a cloth for a few minutes to soften them.

• For Ramadan I find it very convenient to freeze some baked pies. They can be thawed in the refrigerator overnight and then warmed in microwave or oven.
• Alternately, you can freeze just the chicken filling and fill into freshly prepared dough at iftar time.
• For a healthier snack make these pies with whole wheat bread flour.
• If you prefer a lighter golden color brush with a whole beaten egg mixed with a teaspoon of water instead of egg yolk and water.