As promised, here’s the recipe for the chicken and kale hand pies we enjoyed so much this weekend.
Chicken and Kale Hand Pies with Cheddar Crust (adapted from Everyday Food)
Cheddar Pie Dough
- 2 1/2 C all-purpose flour
- 1 C shredded cheddar
- 1 tsp coarse salt
- 2 sticks cold butter, cut into small pieces
- 2-6 Tbsp ice water
In a large bowl, stir together flour, cheddar, and salt. Add butter; cut into flour mixture (using a pastry blender or two knives) until it resembles coarse meal with a few pea-size pieces of butter remaining. Sprinkle with 2 Tbsp ice water; mix in with hands until crumbly dough forms (if necessary, add more water, 1 Tbsp at a time, until dough holds together when squeezed). Form dough into two 1″ thick disks; wrap in plastic and refrigerate 1 hour (or up to 3 days).
On a floured surface, roll out one disk to a 14″ round. With knife or biscuit cutter, cut out six 4 1/4″ circles (rerolling dough once if necessary). Transfer to a baking sheet. Repeat with remaining dough, cutting out six larger 4 1/2″ rounds. Chill on baking sheet until ready to use.
- 2 Tbsp flour
- 1 Tbsp butter
- 1 leek (white and light green parts), halved lengthwise, cut crosswise 1/4″ thick, rinsed well
- 1 small bunch kale, tough stems removed, coarsely chopped
- 1/4 tsp dried thyme
- salt and pepper
- 1 C chicken broth
- 1 C cooked, shredded chicken
- 1 large egg, lightly beaten
In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft (3 min.). Add kale and thyme, season with salt and pepper, and cook until kale wilts (3 min.). Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens (2 min.). Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.
Place a heaping 1/4 C chicken mixture on each of the smaller dough rounds, leaving a 1/2″ border. Brush edges with egg and top with larger dough rounds; press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 min., rotating sheet halfway through. Let cool slightly. Serve warm or at room temp.
(Everyday Food notes that you can sub store-bought rolled pie crusts and add 1 Tbsp cheddar inside each pie. They also mention subbing spinach or Swiss chard for the kale and/or cooked mushrooms for the chicken.)