Monday, December 16, 2013

Chicken Hand Pies

1 package Tenderflake puff pastry (or alternative)(this is a real time saver!)
¼ cup red pepper, finely chopped
¾ cup onion, finely diced
2 cloves garlic, crushed
2 ¼ cups cooked chicken, chopped
1 cup shredded carrots
2 tbsp Dijon mustard
½ cup ketchup
2 tbsp olive oil
¾ cup peas (canned)
1 beaten egg
¾ cup sugar (optional)

  1. Add oil to pan, add onions, garlic and red peppers. Cook over medium -high heat until onion is translucent.  Add chicken, carrot, ketchup, and mustard. Add salt and pepper to taste. Mix well to coat chicken, cover and leave over heat for 15 min. 
2. Remove mixture from heat. Add peas and stir to mix (not too vigorously, or you’ll get pea mash J). Set aside.
3. Roll out pastry dough and using a 4” round cookie cutter, cut out as many rounds as the dough will yield. I usually get about 36 rounds from a package.
4.  Brush beaten egg around edges of circles. Spoon about 1 tbsp filling into center of each round, place another round to cover, and press together edges to seal.
5. Place pastries in preheated 400o oven for 15 min, at which point you can pull them out to brush surfaces with egg and sprinkle sugar on surface, if so desired, and pop them back in for another 5 minutes. Remove from oven, allow to cool and enjoy!

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