Corsair's Chicken Hand Pie

Prep Time:

Cook Time:

Yields:

Equipment:

Ingredients:

Instructions:

  1. Heat the canola oil in a large skillet over medium heat. Add the diced chicken and cook until browned and no longer pink inside.
  2. Add the celery, red pepper, and onion to the skillet with the chicken. Cook until the vegetables are softened.
  3. Sprinkle the flour, seasoned salt, garlic powder, and cayenne pepper over the chicken and vegetables. Stir to coat everything evenly.
  4. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Allow the mixture to simmer for a few minutes until it thickens slightly.
  5. 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.
  6. Preheat your oven to 200°C (390°F).
  7. On a floured surface, roll out each sheet of puff pastry to approximately ½ cm (¼ inch) thick. Cut each sheet into 12 squares.
  8. Brush around the edges of the squares with water, then place a spoonful of the creamy chicken filling in the center.
  9. Top with another sheet of pastry, then carefully seal the edges. Crimp with a fork to ensure they are sealed well.
  10. Make a small cut into the top of each puff to allow steam to escape.
  11. Transfer the chicken puff pastries to lined baking sheets, brush with beaten egg, and bake for 15-20 minutes until golden brown and crisp.
  12. Allow to cool for 10 minutes before servin