Corsair's Chicken Hand Pie
Prep Time:
Cook Time:
Yields:
Equipment:
Ingredients:
- 1 tablespoon canola oil
- 1/2 pound chicken breast, diced
- 2 celery ribs, chopped
- 1 large sweet red pepper, chopped
- 1 medium onion, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 cup chicken broth
- 3 sheets frozen puff pastry, thawed
- 1 large egg, beaten
- 1 cup milk
- 1/2 cup grated Gruyère cheese
- 1 teaspoon fresh thyme leaves (optional)
Instructions:
- Heat the canola oil in a large skillet over medium heat. Add the diced chicken and cook until browned and no longer pink inside.
- Add the celery, red pepper, and onion to the skillet with the chicken. Cook until the vegetables are softened.
- Sprinkle the flour, seasoned salt, garlic powder, and cayenne pepper over the chicken and vegetables. Stir to coat everything evenly.
- Slowly pour in the chicken broth, stirring constantly to prevent lumps. Allow the mixture to simmer for a few minutes until it thickens slightly.
- Add the milk and Gruyère cheese to the skillet, stirring until the cheese melts and the sauce becomes creamy. If using, sprinkle in the fresh thyme leaves. Remove from heat.
- Preheat your oven to 200°C (390°F).
- On a floured surface, roll out each sheet of puff pastry to approximately ½ cm (¼ inch) thick. Cut each sheet into 12 squares.
- Brush around the edges of the squares with water, then place a spoonful of the creamy chicken filling in the center.
- Top with another sheet of pastry, then carefully seal the edges. Crimp with a fork to ensure they are sealed well.
- Make a small cut into the top of each puff to allow steam to escape.
- Transfer the chicken puff pastries to lined baking sheets, brush with beaten egg, and bake for 15-20 minutes until golden brown and crisp.
- Allow to cool for 10 minutes before servin