Emerald Isle Chicken & Leek Hand Pies

Name: Emerald Isle Chicken & Leek Hand Pies
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 hand pies
Cuisine: Deutsch
Ingredients: 2 Chicken breasts, cooked and shredded (about 2 cups); 2 Large leeks, white and light green parts only, thinly sliced; 1 tbsp Olive oil; 1/4 cup Cream cheese, softened; 1/4 cup Chicken broth; 1 tsp Fresh thyme, chopped; 1 tbsp Fresh parsley, chopped; 1/2 tsp Salt; 1/4 tsp Black pepper; 2 sheets Puff pastry, thawed; 1 Large egg, beaten (for egg wash)

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These delightful hand pies capture the essence of early spring with their vibrant flavors and comforting warmth. Shredded chicken is combined with gently cooked leeks and a rich, savory sauce infused with fresh herbs, all encased in a golden, flaky puff pastry. They're an excellent option for a light lunch, appetizer, or a charming main course, embodying the spirit of March festivities with a touch of green.

speichern

Prep Time25 min

Cook Time30 min

Servings8 hand pies

DifficultyMedium

Equipment

Baking sheetParchment paperSkilletMixing bowls

Instructions

1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. If chicken is not pre-cooked, cook chicken breasts by boiling or baking, then shred. Clean and thinly slice leeks.
2
In a large skillet, heat olive oil over medium heat. Add sliced leeks and sauté for 5-7 minutes until softened and translucent. Remove from heat and let cool slightly.
3
In a medium bowl, combine the shredded chicken, sautéed leeks, softened cream cheese, chicken broth, fresh thyme, fresh parsley, salt, and pepper. Mix well until all ingredients are evenly distributed and creamy.
4
Unroll one sheet of puff pastry onto a lightly floured surface. Cut into 4 equal squares. Spoon about 1/4 cup of the chicken and leek mixture onto one half of each square. Fold the other half of the pastry over the filling to create a triangle or rectangle. Crimp the edges with a fork to seal.
5
Repeat with the second puff pastry sheet. Place the assembled hand pies on the prepared baking sheet. Brush the tops of the pies with the beaten egg wash for a golden finish.
6
Bake for 20-25 minutes, or until the pastry is golden brown and puffed. Let cool for a few minutes before serving.

Nutrition

Calories320 kcal

Protein18g

Fat20g

Carbohydrates

Frequently Asked Questions

Can I use different vegetables?

Yes, spinach, mushrooms, or finely diced carrots could be added or substituted. Ensure they are cooked down to remove excess moisture before adding to the filling.

Can I make these ahead of time?

You can assemble the pies and store them in the refrigerator, covered, for up to 24 hours before baking. You can also freeze unbaked pies for up to 1 month; bake from frozen, adding about 10-15 minutes to the cook time.

How do I store leftovers?

Leftover hand pies can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) until warmed through and crisp.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.