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Chicken and Kale Hand Pies with Cheddar Crust

Chicken and Kale Hand Pies with Cheddar Crust

These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.

Everyday Food, November 2010 http://www.marthastewart.com/286251/chicken-and-kale-hand-pies-with-cheddar
3
Rated
60100(1)1
  • Prep Time 25 minutes
  • Total Time 1 hour, 10 minutes
  • Yield Serves 6

Ingredients

    • <u>Flaky Pie Dough</u>, recipe doubled and 1 cup shredded cheddar added with flour, or store-bought
    • 2 tablespoons all-purpose flour, plus more for rolling
    • 1 tablespoon unsalted butter
    • 1 leek (white and light-green parts only), halved lengthwise, cut crosswise 1/4 inch thick, and rinsed well
    • 1 small bunch black (Tuscan) kale, tough stems removed, coarsely chopped
    • 1 teaspoon fresh thyme, leaves
    • Coarse salt and ground pepper
    • 1 cup low-sodium chicken broth
    • 1 cup cooked chicken, torn into bite-size pieces (about 5 ounces)
    • 1 large egg, lightly beaten

Directions

  1. Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.
  2. In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.
  3. Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.

Cook's Note

If using store-bought rolled pie dough, add 1 tablespoon cheddar inside each hand pie.

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