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 granulated sugar</li> <li class="ingredients-single-item">120ml ice-cold water</li> <li class="ingredients-single-item">1 tbsp apple cider vinegar</li> <li class="ingredients-single-item">For the filling:</li> <li class="ingredients-single-item">300g chicken breast, diced small</li> <li class="ingredients-single-item">2 tbsp olive oil</li> <li class="ingredients-single-item">1 medium onion, finely diced</li> <li class="ingredients-single-item">1 carrot, diced small</li> <li class="ingredients-single-item">1 celery stalk, diced small</li> <li class="ingredients-single-item">2 cloves garlic, minced</li> <li class="ingredients-single-item">2 tbsp all-purpose flour</li> <li class="ingredients-single-item">200ml chicken stock</li> <li class="ingredients-single-item">2 tbsp fresh thyme leaves (or 2 tsp dried)</li> <li class="ingredients-single-item">1 tbsp fresh parsley, chopped</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">1/4 tsp black pepper</li> <li class="ingredients-single-item">For assembly:</li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp water</li> <li class="ingredients-single-item">Flaky sea salt (optional)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Baking sheet</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">10cm round pastry cutter or bowl</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 the flour, salt, and sugar. Add the cold cubed butter and pulse or use your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible. These butter pockets will create steam during baking, resulting in those beautiful flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Mix the ice-cold water and apple cider vinegar together (the vinegar helps inhibit gluten development for a more tender crust). Drizzle this over the flour mixture and mix just until the dough comes together - don't overwork it! The dough should be shaggy but hold together when squeezed. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Turn the dough onto a lightly floured surface and form 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 and the butter to firm up again, which is crucial for a flaky texture. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> While the pastry chills, prepare your filling. Heat olive oil in a large pan over medium heat. Add the diced chicken and cook until no longer pink, about 5 minutes. Remove the chicken to a plate and set aside. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> In the same pan, add a little more oil if needed, then add onions, carrots, and celery. Cook until softened, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste. This creates a roux that will thicken your filling. Gradually add the chicken stock while stirring constantly to prevent lumps from forming. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Return the chicken to the pan, add the thyme, parsley, salt, and pepper. Simmer for 5-7 minutes until the sauce has thickened to a gravy-like consistency. Remove from heat and allow to cool completely before filling the pies. A hot filling will melt the butter in your pastry before baking, ruining the flaky layers. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Preheat your oven to 200°C and line a baking sheet with parchment paper. Remove the chilled pastry from the refrigerator and let it sit at room temperature for 5-10 minutes to make it easier to roll. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> On a lightly floured surface, roll out the pastry to approximately 3mm thickness. Using a 10cm round cutter or small bowl as a guide, cut out 12 circles. You may need to gather scraps and re-roll, but try to handle the dough as little as possible. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Place a generous tablespoon of filling in the center of 6 circles, leaving a 1cm border around the edge. Brush the border with beaten egg wash, then place the remaining 6 pastry circles on top. Gently press the edges together with your fingers, then use a fork to crimp and seal the edges completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Transfer the pies to your prepared baking sheet. Cut a small vent in the top of each pie to allow steam to escape during baking. Brush the tops generously with egg wash for a golden finish, and sprinkle with flaky sea salt if desired. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and crisp. If you notice the pies browning too quickly, tent them loosely with aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Remove from the oven and allow to cool for 5-10 minutes before serving - the filling will be extremely hot! These hand pies can be enjoyed warm or at room temperature and will keep in the refrigerator for up to 3 days. They also freeze beautifully for up to 3 months - simply reheat from frozen in a 180°C oven for 15-20 minutes. </li> </ol>