Print This Recipe

Print
Chicken and Sweet Potato Hand Pies

Chicken and Sweet Potato Hand Pies

Kids will love these personal-size hand pies. Precooking the ingredients for the filling makes for a thoroughly stress-free dinner.

http://www.marthastewart.com/317958/chicken-and-sweet-potato-hand-pies
3.166665
Rated
63.3333100(6)6
  • Prep Time 15 minutes
  • Total Time 45 minutes
  • Yield Serves 4

Ingredients

    • Reserved roasted sweet potatoes
    • 1/2 cup heavy cream
    • 1/4 teaspoon ground coriander
    • 1/4 teaspoon ground cumin
    • Coarse salt and ground pepper
    • All-purpose flour, for rolling
    • 1 sheet frozen puff pastry, thawed
    • <a href="http://prod_recipe.dev.marthastewart.com/recipe/recipe_detail/34657">Reserved cooked chicken</a>, cut into bite-size pieces (2 cups)
    • 1 large egg, lightly beaten
    • 1 pound green beans, trimmed

Directions

  1. Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin; stir to combine. Season with salt and pepper.
  2. On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares. Divide sweet-potato mixture among bottom halves of squares, leaving a 1/2-inch border. Top each with 1/2 cup chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork. With a sharp knife, cut vents in pastry and brush with remaining egg.
  3. Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through. Meanwhile, in a large skillet, bring 1/2 inch salted water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies.

Cook's Note

Mash leftover cooked carrots or winter squash to use in place of the sweet potatoes.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.