Chicken and Apple Hand Pies

For the filling:

• Heat 2 tbsp of olive oil in a 10" or 12" skillet. Add the shallot and carrot, and sauté until the shallot is aromatic, about 2 minutes.


• Add the thyme and fennel, then briefly sauté. Next, add the Hungarian paprika and chipotle, or smoked paprika, if using. Briefly sauté to coat the carrots and shallot. Add salt and pepper to taste.


• Pour in the white wine and stir until a quarter of the liquid remains.


• Add the apples and sauté until the apples become somewhat softened, about 5 minutes.


• Stir in the chicken until coated with the spices, and is heated through. Taste the filling and add more salt and pepper, if needed.


• Remove from the heat and sprinkle the filling with the chopped parsley. Allow the filling to cool slightly while you prepare the pastry.




For the pastry:

• Preheat the oven to 350ºF. Line a baking sheet with parchment paper. Set aside.


• If using store-bought pastry, unroll the dough and gently flatten the thicker edges with your hands. If using homemade, roll the dough to 1/8" thickness.


• Using a round cookie cutter, cut out as many circles as possible without overlapping cuts. Gently lift the edge of the dough, separating the dough rounds and setting aside the scraps.


• Place 1 1/2-2 tbsp of filling in the center of the dough round. Brush a little water around the edge of the dough. Fold the dough round in half, pressing to close. Using a fork, crimp the dough around the closed side to seal it shut. Continue filling and sealing the remaining rounds.


• Re-roll the dough scraps to 1/8" thickness. Repeat the cutting, filling and sealing process until the dough is too small to re-roll.


• Place the completed hand pies on the baking sheet. Brush the beaten egg over each hand pie. Using a knife, score a small vent hole to release steam while baking.


• Place the prepared hand pies in the oven and bake for 20-25 minutes, or until the pastry is golden brown. Let cool slightly for 5 minutes, then serve.

expiry
Store in an airtight container for up to 1 week in the fridge, or well wrapped in the freezer for up to 3 months.

There may be some filling remaining after making the hand pies. Adding a bit of mayo, chopped nuts, and diced celery can transform it into a tasty chicken salad. Enjoy it with crackers, tortilla chips, or toast.

To reheat the hand pies, place on a parchment lined baking sheet and rewarm in a 300ºF oven for about 5-10 minutes.