CHICKEN RAGù HAND PIES
Leftover chicken ragù - or really any savory filling that is not too liquid - can be tucked inside this tender dough to make baked hand pies. They can be frozen before or after baking, then tucked into lunches and eaten at room temperature. A couple of rounds of prepared pie dough from the grocery store would make a quick and easy substitution.
Provided by Kim Severson
Categories dinner, lunch, weeknight, finger foods, pastries, poultry, main course
Time 1h45m
Yield 10 hand pies
Number Of Ingredients 8
Steps:
- Whisk together flour and salt in a large bowl and work the butter into the flour with your fingers until it resembles coarse sand. It's O.K. if some of the butter pieces aren't fully incorporated.
- Whisk together the ice water, vinegar and 1 egg, then slowly add to the flour a bit at a time, stirring gently with a fork until a shaggy dough forms.
- Flour your hands lightly, gather the dough into a ball and knead it gently a few times.
- Form the dough into a thick, flat square, wrap it in plastic wrap and chill for an hour. (The dough can stay overnight in the refrigerator or be frozen at this point.)
- Heat the oven to 425 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough until 1/8-inch thick. Cut out 4 1/2-inch rounds (a small bowl works well for this if you don't have a cookie cutter). Collect dough scraps if needed to re-roll dough to obtain 10 rounds.
- Whisk the remaining egg. Line a baking sheet with parchment paper.
- Add one heaping tablespoon of the chicken ragù to each pie, being careful to not scoop up too much liquid. Sprinkle with a little of the cheese, then brush the outer rim of each round with egg and fold over to seal tightly.
- Set the hand pies on the prepared baking sheet. Use the tines of a fork to crimp the edges, being careful not to puncture the dough that covers the filling. Brush the top of each hand pie with egg.
- Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
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Mahinislam Rony
[email protected]These hand pies were a complete disaster. I followed the recipe exactly, but they turned out dry, bland, and greasy.
Anisha Birahi
[email protected]The crust for these hand pies was too tough.
husain Ahmed
[email protected]The filling for these hand pies was bland and lacked flavor.
Ssewankambo Shahaf
[email protected]These hand pies were a bit too greasy for my taste.
C.A Calin
[email protected]I found the instructions for making the crust a bit confusing, but the rest of the recipe was easy to follow.
edward stewart
[email protected]The filling for these hand pies was a bit too dry for my taste, but the crust was amazing.
Brombeck Respiqius
[email protected]I'm not a big fan of chicken pot pie, but these hand pies changed my mind. They were so good!
Sohaib Mahar
[email protected]These hand pies were a bit more work than I expected, but they were worth it. The filling was delicious, and the crust was perfect.
Chevonne Mouton
[email protected]I made these hand pies for a potluck, and they were a huge success. Everyone loved them!
Grace Bronkhorst
[email protected]These hand pies were the perfect comfort food on a cold winter day. The chicken and rag filling was hearty and savory, and the crust was flaky and buttery.
RS 32
[email protected]I'm not a very experienced baker, but these hand pies were surprisingly easy to make. The instructions were clear and concise, and the results were delicious.
Mohammed Alharbi
[email protected]These chicken rag hand pies were a hit with my family! The filling was flavorful and moist, and the crust was flaky and golden brown. I will definitely be making these again.