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IMAGE ©Kimberly Dennison - Eggs Flour Milk

Chicken and Apple Hand Pies

a lunch recipe
ingredients
FOR THE FILLING
1½ cups (170g) rotisserie chicken breast, small dice
1¼ cups (154g) sweet apple like Fuji or Honeycrisp, small dice
½ cup (68g) carrot, small dice
¼ cup fresh parsley, chopped
1 shallot (2 tbsp), minced
2 tbsp dry white wine, like Chardonnay
2 tbsp olive oil
1½ tsp thyme
1 tsp ground fennel
¾ tsp Hungarian paprika
¼-½ tsp chipotle*
1 whole egg, beaten
FOR THE PASTRY
2 store-bough pie dough sheets, or your favorite homemade pie dough recipe
---------
¼-½ tsp *smoked paprika (optional alternative to chipotle)
Chicken and Apple Hand Pies
a lunch recipe
Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
a little bit about the recipe
Enjoy this unique take on the classic chicken and apple sausage. Tender chicken, sweet apples, and fragrant fennel, thyme, and paprika create a delicious filling encased in a flaky pastry. Enjoy on its own, or pair it with soup or salad. Every bite will be a comforting and satisfying experience.
TIME (ACTIVE) | 35 M
TIME (INACTIVE) | 35 M
TOTAL | 1 H 10 M
10-12 SERVINGS | 1 Hand Pie per serving
PRINT RECIPE
SPECIAL EQUIPMENT:
5 IN COOKIE CUTTER
ROLLING PIN
LARGE SHEET PAN
directions

    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.
tips
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.
ingredients in recipe
4.9
leaf
Add dried thyme to your oven roasted dishes for a savory Mediterranean taste. Pair it with basil and oregano to lean toward Italian flavor combinations or pair it with lavender and celery seeds to lean toward French recipe favorites.
TRY ME - SAMPLE$0.75
0.6 oz - JAR$4
0.6 oz - REFILL$3
2 oz - REFILL$13
TRY ME - SAMPLE $0.75
5.0
ground
Whole fennel seed has a mild licorice flavor. Its woodsy pungency and anise-like sweetness can be added to savory or sweet dishes.
TRY ME - SAMPLE$0.75
1.5 oz - JAR$5
1.5 oz - REFILL$4
6 oz - REFILL$13
TRY ME - SAMPLE $0.75
4.9
sweet
powder
This colorful spice is a main ingredient in much of Hungarian cuisine. It is often added to sautéed onions at the start of dishes.
TRY ME - SAMPLE$0.75
2 oz - JAR$7
2 oz - REFILL$6
8 oz - REFILL$15
TRY ME - SAMPLE $0.75
4.8
Spanish (de la Vera)
powder
Brick red and slightly clumpy, this rich-looking smoked Spanish paprika powder is from the La Vera region.
TRY ME - SAMPLE$0.75
2 oz - JAR$7
2 oz - REFILL$6
TRY ME - SAMPLE $0.75
5.0
morita
powder
Ground from smoke-dried jalapeños, chipotle powder imparts a smokiness with notes of tobacco and chocolate to dishes.
TRY ME - SAMPLE$0.75
2 oz - JAR$8
2 oz - REFILL$7
TRY ME - SAMPLE $0.75
custom label info included!
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SPICE JARS?
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