Matthew Andres Moreno

Chicken-and-Vegetable Hand Pies

  • 16 pies
  • 400 F
  • Created by potrace 1.12, written by Peter Selinger 2001-2015 45 min.
  • Created by potrace 1.12, written by Peter Selinger 2001-2015 25 min.
  • Julia Levy via Pinch of Yum

Ingredients

dough:

  • 4.5 cups flour
  • 2 tsp. salt
  • 1 1/3 tsp. baking powder
  • 3/4 cups of ice-cold water
  • 4/5 cups of extra-virgin olive oil
  • 1 large egg, beaten
  • 1 tsp. water

filling:

  • 2 lbs. ground chicken
  • 1 1/3 cups green beans, cut into 1/4 in. pieces
  • 1 cup chopped carrot
  • 1 1/2 tbsp. fresh thyme
  • 1 1/2 tbsp. minced garlic
  • 3/4 cup green peas, thawed
  • 2 cup unsalted chicken stock
  • 1 tbsp. parsley
  • 1 tsp. black pepper
  • 1 1/2 tsp. salt
  • oil for the pan
  • 2 tbsp. flour

Directions

dough:

  1. pulse together flour, salt, and baking powder in a food processor
  2. mix ice-cold water and olive oil, and pour in with food processor running
  3. process until dough is crumbly
  4. knead dough on a lightly floured surface for 1 minute
  5. cover with plastic wrap and chill for half an hour

filling:

  1. preheat oven to 400 F
  2. heat 1 tbsp. oil in large skillet over medium-high
  3. add chicken, cook through about 5 minutes and stir often
  4. place chicken and drippings in a bowl
  5. add 1 tbsp. oil
  6. add green beans, carrot, thyme, garlic, parsley, pepper, and salt; cook 5 minutes and stir occasionally
  7. add cooked chicken and peas
  8. coat with 2 tbsp. flour
  9. add chicken stock and boil for 5 minutes until thickened

assembly:

  1. whisk together egg and 1 tsp. water
  2. divide dough into 16 balls
  3. roll out dough into ovals, spoon on 1/3 cup filling, brush long edges with egg wash, fold over dough and pinch seal
  4. place pies onto parchment paper on baking sheet
  5. brush pies with remaining egg wash
  6. bake at 400 F for 25 minutes