For the filling:

4 tablespoons unsalted butter

1 large onion, chopped

2 tablespoons curry powder (mild or medium)

2 tablespoons all-purpose flour, plus more for dusting

2 cups low-sodium chicken broth

1/4 cup soy sauce

3 tablespoons cornstarch

Kosher salt, to taste

1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces

For the hand pies:

1 box frozen puff pastry (2 sheets), thawed

1 large egg + 1 teaspoon milk (egg wash)

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Heat butter in a large skillet over medium heat.
Cook the chopped onion for 8–10 minutes until very soft.
Stir in the curry powder and 2 tablespoons flour; cook for 1 minute.
Whisk together broth, soy sauce, and cornstarch; add to the pot.
Simmer, stirring often, until the sauce is very thick. Season with salt.
Add chicken pieces and simmer about 15 minutes, stirring frequently.
Remove filling from heat and cool completely (or chill overnight).
Preheat oven to 400°F (204°C) and line a baking sheet with parchment.
Roll one sheet of puff pastry into a 10×12-inch rectangle; cut into 6 pieces. Repeat with the second sheet.
Place 6 rectangles on the baking sheet and spoon filling onto each, leaving a 1/2-inch border.
Brush borders with egg wash.
Roll remaining rectangles slightly larger and place over the filled bottoms.
Crimp edges with a floured fork, brush tops with egg wash, and cut vents.
Bake 25–30 minutes, rotating halfway, until deep golden brown.
Cool for a few minutes before serving.

Add diced potatoes or peas for a heartier filling.

Use leftover curry for a faster version.

Add coconut milk to make the filling creamier.

Stir in chopped cilantro once cooled for freshness.