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.
- Serves: 10 persons
- 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
- 1cup chicken ragù or other savory filling
- ¼cup grated Parmesan
Step 1Whisk 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 2Whisk 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 3Flour your hands lightly, gather the dough into a ball and knead it gently a few times.
Step 4Form 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 5Heat 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 6Whisk the remaining egg. Line a baking sheet with parchment paper.
Step 7Add 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 8Set 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 9Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.