Chicken hand pies

As the warmth of spring envelops us, there’s a whimsical longing in the air, a yearning for the crisp chill of winter to return. Despite the blossoming flowers and the gentle breeze, my mind wanders to cozy evenings by the fireplace, bundled up in blankets and savoring the warmth of a freshly baked hand pie. In this fleeting moment, I find solace in the thought of skipping over the scorching days of summer and diving straight into the comforting embrace of hearty fillings encased in flaky pastry, transporting me to a winter wonderland of savory delights

There’s something inherently satisfying about hand pies. Perhaps it’s the way they fit perfectly in the palm of your hand, offering a convenient and portable snack. Or maybe it’s the anticipation as you bite into the crisp, golden crust, revealing the delicious filling hidden within. Whatever the reason, hand pies hold a special place in our hearts and our stomachs.

Chicken hand pies are perfect for a cozy evening snack paired with a steaming cup of tea or coffee.

Preparation time: 20-25 minutes
Baking Time: 10-15 minutes
Serves: 5-6

Ingredients

• Butter 2 tbps butter
• All-purpose flour 2 tbps
• Chicken broth 1 Cup
• Milk 1 cup
• Onion 1 diced
• Garlic 3 cloves (minced)
• Chicken diced 1 cup
• Celery ¼ cup diced
• Carrots ¼ cup diced
• Peas ½ cup (fresh or frozen)
• Fresh thyme few sprigs
• Gouda cheese (grated) ½ cup
• Salt and pepper to taste
• Puff pastry sheets (store-bought or homemade)

Method

1. In a large skillet, melt the butter over medium heat. Add the onion, and garlic and let them be fragrant. Then add diced celery and carrots to the skillet and cook until they start to soften about 5 minutes.
2. Stir in the diced chicken and peas, cooking for 5-6 minutes until the chicken is cooked through.
3. Push the vegetables and chicken to the side of the skillet to create a space for the sauce. Add the flour to the melted butter in the skillet and whisk to combine, creating a roux. Cook for 1-2 minutes until the roux becomes lightly golden.
4. Gradually pour in the chicken broth and milk, whisking constantly to prevent lumps from forming. Cook the sauce, stirring frequently, until it thickens and coats the back of a spoon, about 5-7 minutes. Season the sauce with salt and pepper to taste.
5. Mix the cooked chicken mixture into the white sauce until well combined. Remove from heat and let the filling cool slightly. Preheat your oven to the temperature indicated on the puff pastry package.
6. Roll out the puff pastry sheets on a lightly floured surface and cut them into squares or circles, depending on your preference and the size of your pie molds.
7. Spoon the chicken and vegetable filling into the center of each puff pastry square or circle, leaving a small border around the edges. Make the edge slightly moist with some water. Place another puff pastry square or circle on top of each filled base, pressing the edges together to seal.
8. Use a fork to crimp the edges of the pies, creating a decorative pattern and ensuring a tight seal. Place the assembled pies on a baking sheet lined with parchment paper. Brush the tops of the pies with beaten egg for a golden finish.
9. Bake in the preheated oven according to the puff pastry package instructions, or until the pastry is golden brown and flaky.