Chicken Ragù Hand Pies
Leftover chicken ragù — or really any savory filling that is not too liquid — can be tucked inside this tender dough to make baked hand pies. They can be frozen before or after baking, then tucked into lunches and eaten at room temperature. A couple of rounds of prepared pie dough from the grocery store would make a quick and easy substitution.
- Total:
- Serves: 10 persons
Ingredients
- 2 ½cups/320 grams all-purpose flour, plus more for rolling
- 1 ½teaspoons kosher salt
- ½cup/115 grams very cold unsalted butter (1 stick), cut into small cubes
- ⅓cup/80 milliliters ice water, plus more if needed
- 1tablespoon white wine vinegar
- 2eggs
- 1cup chicken ragù or other savory filling
- ¼cup grated Parmesan
Instructions
Step 1
Whisk together flour and salt in a large bowl and work the butter into the flour with your fingers until it resembles coarse sand. It’s O.K. if some of the butter pieces aren’t fully incorporated.Step 2
Whisk together the ice water, vinegar and 1 egg, then slowly add to the flour a bit at a time, stirring gently with a fork until a shaggy dough forms.Step 3
Flour your hands lightly, gather the dough into a ball and knead it gently a few times.Step 4
Form the dough into a thick, flat square, wrap it in plastic wrap and chill for an hour. (The dough can stay overnight in the refrigerator or be frozen at this point.)Step 5
Heat the oven to 425 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough until 1/8-inch thick. Cut out 4 1/2-inch rounds (a small bowl works well for this if you don’t have a cookie cutter). Collect dough scraps if needed to re-roll dough to obtain 10 rounds.Step 6
Whisk the remaining egg. Line a baking sheet with parchment paper.Step 7
Add one heaping tablespoon of the chicken ragù to each pie, being careful to not scoop up too much liquid. Sprinkle with a little of the cheese, then brush the outer rim of each round with egg and fold over to seal tightly.Step 8
Set the hand pies on the prepared baking sheet. Use the tines of a fork to crimp the edges, being careful not to puncture the dough that covers the filling. Brush the top of each hand pie with egg.Step 9
Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.