Buffalo Chicken Hand Pies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">225g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tbsp sugar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">350g cooked chicken breast, shredded</li><li class="ingredients-single-item">80ml buffalo hot sauce (Frank's RedHot or similar)</li><li class="ingredients-single-item">2 tbsp unsalted butter, melted</li><li class="ingredients-single-item">1 small celery stalk, finely diced (about 30g)</li><li class="ingredients-single-item">1/2 small onion, finely diced (about 50g)</li><li class="ingredients-single-item">100g crumbled blue cheese (or feta for milder option)</li><li class="ingredients-single-item">2 tbsp sour cream</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1/2 tsp paprika</li><li class="ingredients-single-item">Salt and black pepper to taste</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">10cm round pastry cutter</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pastry. In a large bowl or food processor, combine 300g flour, 1 tsp salt, and 1 tbsp sugar. Add 225g cold cubed butter and pulse or use fingertips to work the mixture until it resembles coarse breadcrumbs with some pea-sized butter chunks (these butter pockets create steam during baking, resulting in flaky layers).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Gradually add 120ml ice-cold water, a tablespoon at a time, mixing until the dough just comes together – it should be slightly shaggy but hold when pressed. Be careful not to overmix or overhandle, as warm hands can melt the butter and affect the flakiness of your pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour, or ideally 2 hours. This resting period allows the gluten to relax (preventing tough pastry) and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your buffalo chicken filling. In a medium bowl, combine the melted butter and buffalo sauce. Add the shredded chicken and toss until evenly coated. The acid in the hot sauce will help tenderize the chicken while adding flavor.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>In a separate bowl, mix the diced celery, onion, crumbled blue cheese, sour cream, garlic powder, and paprika. Fold this mixture into the buffalo chicken. Season with salt and pepper to taste, keeping in mind the hot sauce and blue cheese already provide significant saltiness.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Preheat your oven to 190°C and line two baking sheets with parchment paper. Remove the chilled dough from the refrigerator and let it sit for 5-10 minutes to slightly soften for easier rolling.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>On a lightly floured surface, roll the dough to about 3mm thickness. Use a 10cm round cutter to cut circles from the dough. Re-roll scraps as needed, but try to do this minimally as each re-rolling makes the pastry less flaky. You should get approximately 16 circles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place about 2 tablespoons of filling in the center of each circle, leaving a 1cm border around the edges. Be careful not to overfill, as this can cause the pies to burst during baking. Brush egg wash around the border of half the circles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Top each filled circle with another dough circle and press the edges firmly to seal. Crimp the edges with a fork to ensure a good seal and create a decorative edge. Cut a small vent in the top of each pie to allow steam to escape during baking, which prevents the pastry from becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Transfer the assembled hand pies to the prepared baking sheets, spacing them about 5cm apart. Brush the tops with the egg wash for a golden, shiny finish. The protein in the egg creates that beautiful golden-brown color as it bakes.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake in the preheated oven for 20-25 minutes, rotating the pans halfway through, until the pies are golden brown and the filling is hot and bubbling. If your pies are browning too quickly, loosely cover them with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Allow the hand pies to cool on the baking sheets for 5-10 minutes before serving – the filling will be extremely hot right out of the oven. Serve warm with extra buffalo sauce or blue cheese dressing for dipping if desired. These pies maintain their texture best when enjoyed fresh, though they can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a 160°C oven for 10-15 minutes to restore crispness.</li></ol>