Recipe: Chicken and Mushroom Hand Pies

Using puff pastry these hand pies can be made in to any shape you like but because I didn’t have a proper rolling pin at the time I simply pressed the dough out with my hands, cut it in to squares and wrapped the pastry up at the four corners creating loose satchels, I think the effect is pretty cool actually

Chicken and Mushroom Hand Pies
Yields 12
  1. 1/2 pound boneless chicken, cubed
  2. 3 carrots, diced
  3. 5 large mushrooms, diced
  4. 1/4 c frozen peas
  5. 1/2 onion, fine diced
  6. 2 tablespoons butter
  7. 2 tablespoons flour
  8. 3 tablespoons milk
  9. 1/2 cup chicken broth
  10. to taste: garlic, dill, ground mustard, salt, pepper
  11. 1 package puff pastry
  1. In a stock pot over medium heat, melt the butter then add carrots, mushrooms, onions, and peas then season and cook until onions become translucent, about 6-8 minutes.
  2. To the vegetables add the chicken and cook until the chicken is no longer pink .
  3. Turn the heat to low and add flour and stir constantly so that the flour does not burn.
  4. Add broth and milk and cook just 1-2 minutes until combined without lumps, then set aside to cool completely.
  5. Preheat the oven to 200˚C and then on a floured surface, roll the puff pastry out to desired shape and cut in to 12 equal squares.
  6. Take a square, fill with about 2-3 tablespoons of filling in the center and simply pinch the sides together at the top to make a point (it may open slightly while baking but it makes a nice shape.). Repeat until you run out of pastry.
  7. Bake the pastries in the oven for 20-25 minutes until golden brown.
Adapted from The Missing Lokness
Mab Made Food

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