Butter Chicken Hand Pies With Cilantro Yogurt Sauce

Make And Chill Dough

1. Make Perfect Pastry (recipe here).

Prepare Filling

1. Heat oil in medium-size, heavy-bottom pot over medium-low heat. Add onions and sauté, stirring, until softened, 8 to 10 minutes.
2. Add garlic and ginger, and cook for 2 minutes, stirring, or until vegetables just start to caramelize.
3. Add coriander, garam masala, cumin, turmeric and cayenne, and cook 1 minute or until fragrant.
4. Add tomatoes and water and bring to boil. Reduce heat to low and simmer, stirring often, until mixture is thick and reduced to 1 1⁄2 cups, about 20 minutes.
5. Stir in cream and simmer 2 minutes. Season with salt and pepper. Remove from heat and cool to room temperature. Stir shredded chicken into sauce.

Assemble And Cook Pies

1. Arrange racks in lower third of oven. Preheat to 425°F.
2. Divide dough into two even pieces. Roll out first portion on floured surface to 1⁄8″thickness. Cut out 3 7″-diam. circles, rerolling as needed, with a pastry cutter or tracing a small plate with a sharp knife.
3. Place 1⁄3 cup chicken mixture into centre of each dough circle. Brush egg wash over edge of half the circle then fold over forming half moon. Transfer to parchment- lined baking sheet. Repeat with remaining dough and chicken mixture.
4. Press edges of each pie with fork to seal, then crimp to desired pattern. Brush with remaining egg wash, then sprinkle with nigella seeds (at Indian food shops). Make a few small slits in top of each pie for vents.
5. Bake 40 to 45 minutes or until pastry is a deep golden colour. Remove from oven and let rest 20 minutes before serving.

Make Sauce And Serve Pies

1. Stir yogurt with milk, fresh herbs and lemon juice. Season with salt and pepper.
2. Serve hand pies with a dollop of cilantro yogurt sauce.