Curried Fish Pies with Chutney

MAKE THE CHUTNEY: In a medium saucepan over medium-low heat, heat the oil. Add the ginger and garlic and sauté 30 seconds, until fragrant. Reduce the heat to low and add the apples. Sauté for 2 minutes.

Stir in the vinegar and brown sugar and sauté for 1 more minute. Stir in the curry powder, paprika, and coriander. Cook, stirring for 2 minutes. Stir in ¾ cup water. Cover and cook, stirring occasionally, 5 minutes.

Uncover and stir in the raisins and lemon juice. Remove from the heat and cool.

NOTE: Chutney can be made up to three days before and kept refrigerated in an airtight container.

MAKE THE FILLING: While chutney is cooling, make the curried fish filling. Cook Morey’s Tilapia Seasoned Grill according to the package directions for baking. Remove from oven and flake into large pieces. Set aside.

While fish is baking, start the rest of the filling. In a large skillet over medium-high heat, heat 2 tablespoons of the oil. Add the onion, garlic, and chilies and cook 3 minutes until the onion begins to soften. Stir in the curry powder and cook 30 seconds until fragrant. Add the tomatoes and simmer 5 minutes until thickened.

Gently fold in the cilantro and fish. Season with salt and pepper.

MAKE THE HAND PIES: Preheat the oven to 400°F.

Using a 4 1/2- to 5-inch bowl turned upside-down, cut the pie dough into 24 circles, re-rolling the dough as needed.

Spoon about 2 tablespoons of filling into the center of each circle. Moisten the edges of the circles with a little water and fold the dough into half-moons, pressing the edges to seal. Use a fork to crimp the edges, and place the pies onto 2 rimmed baking sheets lined with parchment paper.

Whisk together the egg yolk and 2 teaspoons water. Brush the egg wash onto the tops of the pies. Bake for 15 to 20 minutes or until browned and cooked through.

TO SERVE: Serve the hand pies with the chutney and garnish with cilantro leaves before serving.