Chicken Curry Moon Pies (8)
1 large egg
1 tsp. water
1 tsp. vegetable oil
1/2 tsp. cumin seeds
2 tsp. Madras curry powder
1/4 c. chopped onion
2 Tbsp. canned full-fat coconut milk
3/4 c. cold chopped cooked chicken
14.1 oz. pkg. refrigerated pie crusts at room temp.
Whisk egg with water. Heat oil in a small skillet over med. heat. Cook cumin seeds until beginning to crackle. Stir in next 2 and cook until onion is lightly browned. Scrape into a bowl and stir in next 2. Cool mixture to room temp. Cut 8 (6”) circles from pie crusts. Place 1 rounded Tbsp. chicken mixture slightly off center of each circle. Fold over making sure 1/4” border remains clean. Press edges then pleat. Place on parchment-lined rimmed sheet. Cut a moon face on each and brush with egg wash. Bake at 400F 15-20 min. Cool on rack. Can be chilled in airtight container. Serve at room temp.
Source: Sunset, October 2017
1 large egg
1 tsp. water
1 tsp. vegetable oil
1/2 tsp. cumin seeds
2 tsp. Madras curry powder
1/4 c. chopped onion
2 Tbsp. canned full-fat coconut milk
3/4 c. cold chopped cooked chicken
14.1 oz. pkg. refrigerated pie crusts at room temp.
Whisk egg with water. Heat oil in a small skillet over med. heat. Cook cumin seeds until beginning to crackle. Stir in next 2 and cook until onion is lightly browned. Scrape into a bowl and stir in next 2. Cool mixture to room temp. Cut 8 (6”) circles from pie crusts. Place 1 rounded Tbsp. chicken mixture slightly off center of each circle. Fold over making sure 1/4” border remains clean. Press edges then pleat. Place on parchment-lined rimmed sheet. Cut a moon face on each and brush with egg wash. Bake at 400F 15-20 min. Cool on rack. Can be chilled in airtight container. Serve at room temp.
Source: Sunset, October 2017
