CHICKEN RAGù HAND PIES

Chicken Ragù Hand Pies image

Leftover chicken ragù - or really any savory filling that is not too liquid - can be tucked inside this tender dough to make baked hand pies. They can be frozen before or after baking, then tucked into lunches and eaten at room temperature. A couple of rounds of prepared pie dough from the grocery store would make a quick and easy substitution.

Provided by Kim Severson

Categories dinner, lunch, weeknight, finger foods, pastries, poultry, main course

Time 1h45m

Yield 10 hand pies

Number Of Ingredients 8

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Ingredients

2 1/2 cups/320 grams all-purpose flour, plus more for rolling
1 1/2 teaspoons kosher salt
1/2 cup/115 grams very cold unsalted butter (1 stick), cut into small cubes
1/3 cup/80 milliliters ice water, plus more if needed
1 tablespoon white wine vinegar
2 eggs
1 cup chicken ragù or other savory filling
1/4 cup grated Parmesan

Steps:

Whisk together flour and salt in a large bowl and work the butter into the flour with your fingers until it resembles coarse sand. It's O.K. if some of the butter pieces aren't fully incorporated.
Whisk together the ice water, vinegar and 1 egg, then slowly add to the flour a bit at a time, stirring gently with a fork until a shaggy dough forms.
Flour your hands lightly, gather the dough into a ball and knead it gently a few times.
Form the dough into a thick, flat square, wrap it in plastic wrap and chill for an hour. (The dough can stay overnight in the refrigerator or be frozen at this point.)
Heat the oven to 425 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough until 1/8-inch thick. Cut out 4 1/2-inch rounds (a small bowl works well for this if you don't have a cookie cutter). Collect dough scraps if needed to re-roll dough to obtain 10 rounds.
Whisk the remaining egg. Line a baking sheet with parchment paper.
Add one heaping tablespoon of the chicken ragù to each pie, being careful to not scoop up too much liquid. Sprinkle with a little of the cheese, then brush the outer rim of each round with egg and fold over to seal tightly.
Set the hand pies on the prepared baking sheet. Use the tines of a fork to crimp the edges, being careful not to puncture the dough that covers the filling. Brush the top of each hand pie with egg.
Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.

*** Explore more Chicken Ragù Hand Pies Recipes »

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Ronald

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I've made these hand pies several times and they always turn out perfectly. They're a family favorite.

Shanoo Abbasi

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These hand pies were easy to make and they were a great way to use up leftover chicken. The crust was flaky and the filling was flavorful.

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I love chicken pot pie, so I was excited to try this recipe. The hand pies were delicious and the filling was creamy and flavorful.

gooey cheeses

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I'm not a very experienced baker, but I was able to make these hand pies without any problems. They turned out great and my family loved them.

Dilki Dharkan

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These hand pies were delicious, but I found the filling to be a bit bland. I think I would add more spices next time.

Nancy Pratt

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I made these hand pies for a party and they were a huge hit! Everyone loved them and asked for the recipe.

Fatima Rana

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I followed the recipe exactly and the hand pies turned out perfectly! The filling was creamy and flavorful and the crust was flaky and golden brown.

Tabi eyong Gilbert

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These hand pies were a bit time-consuming to make, but they were worth it! They were so delicious and my family loved them.

Princess Nwanyi Oma.

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I'm not a huge fan of chicken pot pie, but I thought I'd give this recipe a try. I was pleasantly surprised! The hand pies were delicious and the crust was flaky and golden brown.