Description
Sweetheart Chicken Hand Pies are delightful individual pastries filled with a creamy mixture of tender chicken, mixed vegetables, and savory herbs, encased in flaky puff pastry. Perfect for a charming appetizer or a comforting snack, these hand pies bake to a golden brown with a shiny finish and offer a harmonious blend of flavors and textures that will please any crowd.
Ingredients
Scale
Filling
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 3/4 cup cooked chicken, chopped into very small pieces
- 3/4 cup chicken stock
- 3/4 cup frozen mixed vegetables, thawed
Dough and Assembly
- 1 sheet puff pastry or pie crust (store-bought or homemade)
- 1 egg (for egg wash, optional)
Instructions
- Make the Roux: In a medium saucepan, melt the butter over medium heat. Once melted, stir in the all-purpose flour to form a roux. Cook this mixture for 1-2 minutes, stirring constantly to avoid burning and to cook out the flour taste.
- Prepare Filling Base: Gradually whisk in the chicken stock, ensuring no lumps form. Continue cooking and whisking the mixture over medium heat until it thickens, about 3-4 minutes, creating a smooth, creamy base.
- Combine Filling Ingredients: Stir in the sage, salt, and pepper. Then add the chopped cooked chicken and thawed mixed vegetables. Stir thoroughly to combine all ingredients. Remove from heat and set aside to cool slightly.
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the hand pies.
- Prepare Dough: On a lightly floured surface, roll out your puff pastry or pie crust to an even thickness. Using a heart-shaped cookie cutter, cut out heart shapes for the hand pies. You will need two heart shapes per pie.
- Assemble Hand Pies: Spoon a generous amount of the chicken and vegetable filling onto the center of one heart-shaped dough piece. Place another heart-shaped piece of dough on top.
- Seal Edges: Press the edges of the two dough layers together to seal the filling inside. Use a fork to crimp the edges securely to prevent filling leakage during baking.
- Apply Egg Wash: If desired, beat the egg and brush it over the tops of the assembled hand pies to give them a golden, shiny finish when baked.
- Bake: Place the hand pies on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pies are golden brown and puffed up.
- Cool and Serve: Remove the pies from the oven and let them cool slightly before serving to allow the filling to set and avoid burns.
Notes
- For a vegetarian version, substitute the chicken with diced cooked mushrooms or a plant-based chicken alternative.
- Ensure the filling is not too hot when assembling the pies to prevent the dough from becoming soggy.
- You can freeze assembled but unbaked pies for up to one month; bake from frozen, adding extra baking time as needed.
- Use a sharp knife or cutter to seal the pastry edges neatly for better presentation.
- If you prefer a sweeter hand pie, add a pinch of nutmeg or a small amount of honey to the filling mixture.
