This recipe is liked by 0 person(s). |
HAND PIE - CHICKEN - Buffalo Chicken Hand Pies
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
Jenn\'s Buffalo Chicken Hand Pies JEN SARACINO The Chew | |
DOUGH | |
4 cups | bread flour |
2 tablespoons | olive oil |
1 tablespoon | salt |
1 tablespoon | sugar |
1 1/2 packets | instant dry quick rise yeast |
1 1/2 cups | water, (hot) |
1 | egg, (to coat dough once formed) |
CHICKEN MIXTURE | |
1 tablespoon | olive oil |
4 | boneless, skinless chicken thighs, (chopped) |
salt and pepper (to taste) | |
1 large | carrot, (finely chopped) |
2 stalks | celery, (finely chopped) |
1/2 | onion, (finely chopped) |
1 clove | garlic, (minced) |
8 ounces | cream cheese, (cubed) |
1 cup | cheddar cheese, (shredded) |
2 dashes | hot sauce, (to taste) |
blue cheese dressing (for dipping)
celery and carrot sticks (to garnish)
step-by-step directions
For the Dough: combine all ingredients and place in large bowl covered with olive oil. Place bowl in a warm spot for 45 minutes to an 1 hr. Dump, punch (on a floured counter) and roll out.
For the Chicken Mixture: in a medium skillet over medium high heat, add olive oil and chicken thighs, season with salt and pepper. Cook until golden brown. Add the carrot, celery, onion and garlic, stir to combine, cook until slightly softened. Remove from heat, stir in the cheddar cheese.
To form Hot Pockets: preheat oven to at 400ºF.
On a floured surface, roll out the dough to 1/2-inch thick, using a pizza cutter, cut out 5-inch squares.
Place 4 tablespoons of filling on cut dough, top with desired amount of hot sauce & place one cube of cream cheese on top of mixture, then cover with matching size dough. Pinch the ends & coat with egg wash.
Bake for 20 to 25 minutes.
Serve with blue cheese dressing, carrot and celery sticks.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe