Mushroom and Chicken Hand Pies

By tulawdog

Ingredients

• Puff Pastry:
• 1/2 pound boneless and skinless chicken thighs (cut into 1/2-inch cubes)
• – 1/4 cup carrot (cut into 1/4-inch dices)
• – 4 cremini mushrooms (about 3 1/2 ounces)
• – 1/4 cup frozen peas
• – 1 large garlic clove (minced)
• – 2 tablespoons unsalted butter
• – 1/2 medium onion (cut into small dices)
• – 2 tablespoons flour
• – 1/2 cup low sodium chicken broth
• – 3 tablespoons milk
• – 1/2 teaspoon Dijon mustard
• – olive oil
• – salt
• – ground black pepper
• – 1 package (17.3 ounces) frozen puff pastry (thawed)
• – all-purpose flour
• – 1 egg
• – water
• – 1/2 tablespoon honey

Preparation

Step 1

For the mushrooms, rub and wipe off any dirt with paper towels. Remove the stems and cut into ½-inch cubes. Set aside.
In a large pan over medium heat, warm 1 tablespoon oil. Add chicken. Season with salt and pepper. Cook until no longer pink on the outside, stirring occasionally. Add carrots and cook for 2 minutes. Stir in the mushrooms and saute for 2 more minutes. Add frozen peas and mix. Finally, toss in the garlic and cook for 3 minutes. Season again. Transfer to a medium bowl and set aside.
In the same pan, melt the butter over medium-low heat. Add the onion and cook until transparent and tender. Add flour and stir constantly for 2 minutes. Season with salt and pepper. Add chicken broth and milk. Stir and cook for 1 – 2 minute. Add the chicken mixture back to the pan. Combine everything well. Remove from heat and cool to room temperature.
Preheat the oven to 400˚F (200˚C). Arrange racks in lower and upper thirds of the oven. Line 2 baking sheets with parchment papers.
In a small bowl, beat the egg and 1 teaspoon water together. Set aside.
On a lightly floured working surface, unfold 1 puff pastry and roll into 12×12-inches squares with a rolling-pin. Use a 3½ round cutter to cut out 9 rounds. Remove the scrapes. Repeat with the other pastry, making 18 rounds in total.
Brush the edges of 9 rounds with egg mixture. Place about 3 tablespoons filling in the center of each of those rounds. Place the remaining rounds over the filling. Press the edges firmly to seal. Crimp the edges with a fork. Transfer the pies to the baking sheets. Brush the pies with the egg mixture. Using a sharp knife to cut small slits in the tops of the pies. Chill in the fridge for 15 minutes.
In another small bowl, whisk ½ tablespoon honey and 1 teaspoon water together.
Bake the pies in the oven for 20 minutes or until golden brown. Brush the pies with honey mixture and continue to bake for 2 more minutes. Remove from oven and let it rest for 5 minutes before serving.
Tips:
Don’t feel like meat? No problem. Just skip the chicken and use more mushrooms.
Don’t feel like cutting the puff pastry into rounds? Cut them into 3½-inch squares.
To thaw puff pastry, leave it at room temperature for about 30 minutes or in the fridge overnight.
If you are serving these pies as main course, 3-4 pies per adults and 1-2 pies per kids.