Name: Chicken Hand Pie recipe by BetterButter Editorial at BetterButter
Cook time: 90 min
Total time: 90 min
Yield: 8
Ingredients: For the rough puff pastry:; 250 grams of flour; a pinch of salt; 100 ml cold water; 220 grams of butter; For the filling:; 2 chicken breasts; 1 carrot; 1 celery; 1 onion; 2 cloves of garlic; 2 tbslp butter; 2 tblsp flour; 1/4 cup white wine; 1/2 cup cream; 1/2 cup chicken stock or water; 1/2 tsp parsley; a pinch of nutmeg; salt and pepper to taste; For the egg wash; 1 egg; 1 tbslp water

Ingredients Serving: 8

For the rough puff pastry:
250 grams of flour
a pinch of salt
100 ml cold water
220 grams of butter
For the filling:
2 chicken breasts
1 carrot
1 celery
1 onion
2 cloves of garlic
2 tbslp butter
2 tblsp flour
1/4 cup white wine
1/2 cup cream
1/2 cup chicken stock or water
1/2 tsp parsley
a pinch of nutmeg
salt and pepper to taste
For the egg wash
1 egg
1 tbslp water

Instructions

1. Lets start by making the puff pastry dough. Cut the butter into three equal parts and set aside.
2. Mix the salt and flour together and very slowly pour in chilled water, only as much as required, to make a firm dough. Chill in the freezer for 10 minutes
3. Remove the dough from the fridge and roll it out. Place one third of the butter onto the dough and fold it like a notebook. Chill for 10 minutes.
4. Take out the dough again. Roll it out into a flat layer. Put another portion of the butter. Fold the dough like a notebook. Chill for another 10 minutes.
5. Again, remove the dough. Roll it into a flat layer. Put the final portion of the butter and fold the dough like a notebook. Refrigerate for atleast 20 mins
6. While you're making your dough, do the preps for the filling. Chop and dice all the vegetables including carrots, onions and celery.
7. Bring a saucepan of water to boil, add the chicken to it and let it cook for about 20 minutes of until done. Remove and shred.
8. In a pan, heat butter and add garlic to it. Once it becomes fragrant, add the onions to it and then the celery. Saute for 5 minutes.
9. Add the carrots and chicken to this and stir fry on high for two minutes. Add the flour to it and let it cook for an additional 5 minutes.
10. Add the wine to this mix, followed by the cream. Mix well. Add the salt pepper, parsley to this mix and then pour in the chicken stock. Bring to a boil.
11. Turn down the heat and simmer for 10 minutes. Once the vegetables are cooked through adjust the seasoning and add the nutmeg. Let it cool.
12. To assemble the hand pie. Roll out the puff pastry and cut neat little rectangles. On half the rectangles add a tablespoon of the chicken mix.
13. Cover with the remaining half rectangles. Using a fork close the pastry pockets neatly.
14. Brush with an egg wash made with one whole egg and a 1 tblsp of water.
15. Bake at 190 degree centrigrade for 30 minutes or until the pastry turns brown.

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