CHICKEN AND SWEET POTATO HAND PIES

Chicken and Sweet Potato Hand Pies image

Provided by Martha Stewart

Time 45m

Number Of Ingredients 10

Reserved roasted sweet potatoes from Skirt Steak with Sweet Potato Wedges and Parsley Salad
1/2 cup heavy cream
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
Coarse salt and ground pepper
All-purpose flour, for rolling
1 sheet frozen puff pastry, thawed
Reserved cooked chicken from Six-Ingredient Chicken Noodle Soup, cut into bite-size pieces (2 cups)
1 large egg, lightly beaten
1 pound green beans, trimmed

Steps:

Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin; stir to combine. Season with salt and pepper.
On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares. Divide sweet-potato mixture among bottom halves of squares, leaving a 1/2-inch border. Top each with 1/2 cup chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork. With a sharp knife, cut vents in pastry and brush with remaining egg.
Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through. Meanwhile, in a large skillet, bring 1/2 inch salted water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies.

Nutrition Facts : Calories 385 g, Fat 18 g, Fiber 6 g, Protein 30 g