Best 2 Chicken And Sweet Potato Hand Pies Recipes
Embark on a culinary journey with our delectable Chicken and Sweet Potato Hand Pies, a harmonious blend of savory and sweet flavors wrapped in a flaky, golden crust. These delightful hand pies are not just a meal but an experience, combining the succulent flavors of tender chicken, sweet potatoes, and a symphony of aromatic spices. Each bite reveals a perfect balance of textures, from the crispy crust to the tender filling, making them an irresistible treat for any occasion.
Whether you're a seasoned chef or a novice in the kitchen, our easy-to-follow recipes guide you through the process of creating these culinary wonders. With step-by-step instructions and detailed ingredient lists, you'll be able to whip up a batch of these hand pies in no time.
Our collection includes two irresistible variations: the Classic Chicken and Sweet Potato Hand Pies and the Spicy Chicken and Sweet Potato Hand Pies. The classic recipe offers a timeless combination of flavors, while the spicy version adds a touch of heat that will tantalize your taste buds. Both variations promise a delightful culinary experience that will satisfy your cravings.
So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together. Create memories with every bite of these Chicken and Sweet Potato Hand Pies, the perfect blend of comfort and indulgence.
CHICKEN AND SWEET POTATO HAND PIES
Kids will love these personal-size hand pies. Precooking the ingredients for the filling makes for a thoroughly stress-free dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin; stir to combine. Season with salt and pepper.
- On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares. Divide sweet-potato mixture among bottom halves of squares, leaving a 1/2-inch border. Top each with 1/2 cup chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork. With a sharp knife, cut vents in pastry and brush with remaining egg.
- Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through. Meanwhile, in a large skillet, bring 1/2 inch salted water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies.
Nutrition Facts : Calories 385 g, Fat 18 g, Fiber 6 g, Protein 30 g
CHICKEN AND SWEET POTATO HAND PIES
Steps:
- # Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin; stir to combine. Season with salt and pepper. # On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares. Divide sweet-potato mixture among bottom halves of squares, leaving a 1/2-inch border. Top each with 1/2 cup chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork. With a sharp knife, cut vents in pastry and brush with remaining egg. # Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through. Meanwhile, in a large skillet, bring 1/2 inch salted water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies. Prep: 15 minutes Total: 45 minutes
Tips:
- Prep Your Filling First: Before starting the pastry, cook your filling completely and let it cool slightly so it doesn't melt the butter in the dough.
- Work Quickly: Keep your ingredients and work surface cold, and work quickly to prevent the butter from melting into the flour.
- Chilling the Dough: Chilling the dough for at least 30 minutes before rolling and baking will help prevent the pies from spreading too much.
- Egg Wash: Brush the tops of the pies with egg wash before baking for a golden brown crust.
- Baking Temperature: Bake the pies at a high temperature (400°F) for the first 10 minutes, then reduce the heat to 350°F to finish baking.
- Storage: Store leftover pies in an airtight container in the refrigerator for up to 3 days, or freeze them for up to 2 months.
Conclusion:
These chicken and sweet potato hand pies are a delicious and portable meal that are perfect for lunch, dinner, or a snack. They're easy to make and can be customized with your favorite fillings. So next time you're looking for a quick and easy meal, give these hand pies a try!
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