Page 16
May 9, 2018
F OOD
Chicken-and-Vegetable Hand Pies
Ingredients
• 14 ounces white whole-wheat flour (about 3 1/2 cups) plus 2 Tbsp.,
divided
• 1 tablespoon kosher salt, divided
• 1 teaspoon baking powder 10 tablespoon ice-cold water
• 2/3 cup plus
• 2 Tbsp. extra-virgin olive oil, divided
• 1 1/2 pounds ground chicken
• 4 ounces haricots verts (French green beans), cut into 1/4-in. pieces
(about 1 cup)
• 3/4 cup finely chopped carrot
• 1 tablespoon chopped fresh thyme
• 1 tablespoon minced garlic
• 1/2 cup fresh or frozen green peas, thawed
• 1 1/2 cups unsalted chicken stock (such as Swanson)
• 1 tablespoon chopped fresh flat-leaf parsley, plus more for garnish
• 3/4 teaspoon freshly ground black pepper
• 1 large egg, beaten
• 1 teaspoon water Cooking spray
Directions:
Step 1: Place 3 1/2 cups flour, 1
1/2 teaspoons salt, and baking
powder in a food processor; pulse
until combined. Stir together 10
tablespoons ice-cold water and
2/3 cup oil. With processor run-
ning, slowly pour water-and-oil
mixture through food chute, pro-
cessing until dough is crumbly.
Turn dough out onto a lightly
floured surface. Knead 1 minute.
Press into a 5-inch disk; wrap in plastic wrap, and chill 30 minutes.
Step 2: Preheat oven to 400°F. Heat 1 tablespoon oil in a large nonstick
skillet over medium-high. Add
chicken; cook, stirring often, until
no longer pink, about 5 minutes.
Place chicken and pan drippings
in a bowl.
Step 3: Without wiping pan, heat
remaining 1 tablespoon oil over
medium-high; add haricots verts,
carrot, thyme, and garlic; cover,
and cook, stirring occasional-
ly, for 5 minutes or until tender.
Add chicken and drippings back
to pan; stir in peas. Sprinkle with
remaining 2 tablespoons flour;
stir to coat. Add chicken stock
and bring to a boil; cook for 3 to
4 minutes or until thickened. Fold
in parsley, pepper, and remaining
1 1/2 teaspoons salt.
Step 4: Whisk together egg
and 1 teaspoon water in a small
bowl. Remove dough from re-
frigerator; let stand 5 minutes.
Divide dough into 12 equal
portions (about 2 ounces each),
shaping each into a ball. Roll
each ball into a 6-inch circle on
a lightly floured surface. Spoon
1/3 cup chicken mixture onto
center of each circle. Brush
edges of dough circles with egg
wash; fold dough over filling to
form half-moons. Press edges to-
gether to seal. Brush remaining
egg mixture over tops of pies
and score tops to vent, or fol-
low freezing instructions. Line
a baking sheet with parchment
paper; lightly coat paper with
cooking spray. Place pies on pre-
pared pan.