CHICKEN RAGù HAND PIES RECIPE
Leftover chicken ragù - or really any savory filling that is not too liquid - can be tucked inside this tender dough to make baked hand pies They can be frozen before or after baking, then tucked into lunches and eaten at room temperature A couple of rounds of prepared pie dough from the grocery store would make a quick and easy substitution.
Provided by @MakeItYours
Number Of Ingredients 8
Steps:
- Whisk together flour and salt in a large bowl and work the butter into the flour with your fingers until it resembles coarse sand. It's O.K. if some of the butter pieces aren't fully incorporated.
- Whisk together the ice water, vinegar and 1 egg, then slowly add to the flour a bit at a time, stirring gently with a fork until a shaggy dough forms.
- Flour your hands lightly, gather the dough into a ball and knead it gently a few times.
- Form the dough into a thick, flat square, wrap it in plastic wrap and chill for an hour. (The dough can stay overnight in the refrigerator or be frozen at this point.)
- Heat the oven to 425 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough until 1/8-inch thick. Cut out 4 1/2-inch rounds (a small bowl works well for this if you don't have a cookie cutter). Collect dough scraps if needed to re-roll dough to obtain 10 rounds.
- Whisk the remaining egg. Line a baking sheet with parchment paper.
- Add one heaping tablespoon of the chicken ragù to each pie, being careful to not scoop up too much liquid. Sprinkle with a little of the cheese, then brush the outer rim of each round with egg and fold over to seal tightly.
- Set the hand pies on the prepared baking sheet. Use the tines of a fork to crimp the edges, being careful not to puncture the dough that covers the filling. Brush the top of each hand pie with egg.
- Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
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