Directions
- 1Preheat oven to 400°F (200°C).
- 2In a large bowl, whisk together the butter chicken base sauce and spices.
- 3Add diced raw chicken to oven-safe containers.
- 4Divide the milk mixture evenly among oven-safe containers.
- 5Top each container with a square of puff pastry.
- 6Cut a small slit in the top of each to allow steam to escape.
- 7Brush the puff pastry with beaten egg.
- 8Garnish with black sesame seeds.
- 9Place the containers on a baking sheet.
- 10Bake for 25-30 minutes, then check.
- 11The pies are done when the pastry is golden brown and the filling is bubbling.
- 12The internal temperature of the chicken should reach 165°F (74°C).
- 13Let stand for 5 minutes before serving. Caution: Containers will be hot!
Ingredients
- 780 g chicken breast
- 200 g puff pastry
- 1.5 cups protein boosted milk
- 0.75 cups Greek yogurt
- 6 tbsp tomato paste
- 2 tbsp curry powder
- 1 tbsp garam masala
- 1 tbsp ground cumin
- 2 tsp ground ginger
- 2 tsp garlic powder
- 1.5 tsp salt
- 1 tsp turmeric
- 0 black sesame seeds
- 0 beaten egg
Equipment
ovenwhisklarge bowloven-safe containersbaking sheetknifepastry brush
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