What’s a chicken hand pie?
Who doesn’t love a good chicken pie? Even better? Individually portioned ‘hand pies’ that don’t need slicing or sharing. Thanks to our secret ingredient (spoiler alert: we use a rotisserie chicken) these babies are a breeze – they’re perfect for a weeknight dinner AND impressive enough for your next dinner party.
Chicken ragú hand pies:
Heat 2 tablespoons olive oil and 2 tablespoons butter in a frying pan, and fry 6 chopped baby leeks until bright green. Tear 6 brown mushrooms into pieces and add to the pan. Add 3 minced garlic cloves and 1 teaspoon fresh thyme, followed by 1 cup of cream and 1 cup of chicken stock. Season with salt and pepper. Let it simmer for about 4 minutes. Shred a rotisserie chicken (make sure to remove all the bones!) and add the pieces to the sauce. Stir to warm through for a few minutes, then set the chicken mixture aside to cool. Allow 250 g puff pastry to thaw slightly and cut into rectangles. Place scoops of cooled chicken filling in the centre of the dough. Cut the pastry along the filling at diagonal angles on each side. Fold up the end, then plait the pieces along the side towards the middle as shown in the video. Brush the pies with egg wash, sprinkle with seeds and bake at 200°C for 25 –30 minutes until golden brown.
No time for pie baking?