Food & Cooking Recipes Appetizers Finger Food Recipes Chicken and Sweet Potato Hand Pies 3.0 (20) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 45 mins Servings: 4 Kids will love these personal-size hand pies. Precooking the ingredients for the filling makes for a thoroughly stress-free dinner. Ingredients Reserved roasted sweet potatoes from Skirt Steak with Sweet Potato Wedges and Parsley Salad ½ cup heavy cream ¼ teaspoon ground coriander ¼ teaspoon ground cumin Coarse salt and ground pepper All-purpose flour, for rolling 1 sheet frozen puff pastry, thawed Reserved cooked chicken from Six-Ingredient Chicken Noodle Soup, cut into bite-size pieces (2 cups) 1 large egg, lightly beaten 1 pound green beans, trimmed Directions 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. Rate it Print