Easy Savory Hand Pies
Do you love finger foods? These savory hand pies are pockets filled with yummy goodness. They’re made with store bought puff pastry, so they’re super easy and create a nice crispy, flaky pastry crust. For this hand pie recipe, I cooked up a mixture of chicken, cabbage, and onions, and then sandwiched it between pieces of puff pastry dough. Give it a light brush of egg wash, and it’s ready for baking.
Featured Ingredient – Store-bought puff pastry dough
I love store bought puff pastry dough. It’s so easy and oh so tasty. Not everyone has time to make their own pastry dough, and the store-bought kind is a great substitute. For this recipe, I used puff pastry dough. You can find it in the refrigerated section of your grocery store. If you can’t find puff pastry dough, try pie crust dough. It’ll create a different result, but it’s still sure to be tasty.
Savory Chicken and Cabbage Hand Pies
Ingredients
Filling
- 2-3 chicken thighs cut into approximately ½ inch cubes
- 1 cup shredded/chopped cabbage
- ¼ onion
- salt and pepper to taste
Puff Pastry
- 1 package puff pastry (see notes below)
- 1 small bowl water to help seal the pastry together
- 1 egg for the egg wash
Instructions
- Bring your puff pastry to the correct temperature. Check the packaging for any specific instructions, e.g., defrost if frozen.
- Prepare the filling – In a skillet, cook the chicken until done, then add the onion and cabbage. Cook until the cabbage is just tender. I usually like my cabbage with a little crunch to it. It will also cook more in the oven.
- Let the filling cool.
- Pre-heat oven to 400F.
- Cut your puff pastry dough into your desired shape. I made mine about 3×5 inches (cutting each pastry sheet into 6 rectangles). You will want an even number of rectangles so each hand pie has a top and bottom.
- Assemble your hand pies – Scoop the filling onto one rectangle of dough. I like it create a mound in the center leaving about ½ inch of visible dough on the edges. Then use a little bit of water to lightly wet the ½ inch border of dough. Place another rectangle of dough on top and seal the edges. Using a fork, press the edges together securely. Repeat until you've assembled all the hand pies.
- Place hand pies about 2 inches apart on a baking pan lined with parchment paper or a silicon mat.
- Lightly whisk the egg using a fork or small whisk. Then using a pastry brush, brush the top of each hand pie with the egg.
- Bake for 15-20 minutes until the tops are golden in color.
- Cool for a few minutes before eating.
Notes
- I used Pepperidge Farm brand of puff pastry, however, any brand will work (or you can make your own pastry dough). The size, shape, and texture may be slightly different, so use your best judgement. This is not meant to be hard and hand pies can be made into any shape and size!