Chicken Hand-pies

This recipe came via a friend up in Portland, and is based on one in Mad Hungry by Lucinda Scala Quinn

It was a favourite last winter - and with cold temps returning we pulled it out again last night. Paired with a salad of fresh redleaf lettuce, K declared it "the best dinner ever!"



Chicken Hand-pies

Filling:
2 tablespoons unsalted butter
1/2 cup chopped green shallot
1/2 cup chopped carrot
1/2 teaspoon coarse salt
2 tablespoons all-purpose flour
1-1/2 cups chicken broth
1 heaping cup shredded chicken (I used leftover roast chicken)
1/4 cup parmesan cheese

Melt butter in a skillet and add the vegetables. Saute over medium heat for 2-3 minutes. Stir in the salt and flour. Add the chicken broth and stir until thickened (a few minutes). Stir in the cheese and chicken. Cool in the refrigerator.

Cream Cheese Pastry:
8 tablespoons (1 stick unsalted butter) at room temperature
4 ounces cream cheese at room temperature
1/4 cup milk (or heavy cream)
1-1/2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon salt

Mix butter, cream cheese and milk thoroughly. Add flour and salt and mix until combined and a ball forms. Divide the dough into two disks and wrap in plastic. Refrigerate for at least 30 minutes before rolling out.


Assembly:
Roll out dough in two batches and cut 5-inch circles - we use a small mixing bowl as cutter. Place 1/4 cup filling on half of each circle. Moisten edges of circle with water and fold dough over to form a half-circle. Crimp edges with fork.

Place pies on a buttered cookie sheet and chill for a few minutes.

Prick tops with a fork. Bake at 375 for 20-25 minutes, until lightly-browned.

Cool 5 minutes before serving.



I prepared the dough and filling earlier in the day - then while I was at a meeting D and the girls assembled (decorated!) and baked. And surprised me by using the left over pastry to make dessert hand-pies: dark chocolate and coconut!

"Best dinner ever!"