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


Recipe Summary

15 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Notes

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

Reviews (2)

20 Ratings
  • 5 star values: 1
  • 4 star values: 4
  • 3 star values: 10
  • 2 star values: 5
  • 1 star values: 0
Rating: 4 stars
everyone liked this a lot when we had it for dinner tonight. I'll definitely make it again!
Rating: Unrated
This was really good, fun and different! The puff pastry was~as usual~ so yummy. I added a lot of cumin and coriander as well as cumin seeds to the sweet potatoes. Will do again but try different ingredients like maybe more chicken pot pie-ish.