Chicken and Leek Hand Pies

Ingredients

• 2 tbsp butter
• 1 cup leeks (White and pale green parts only; 1 large leek, halved lengthwise and sliced ¼ inch)
• 0.5 tsp kosher salt
• 1 tbsp all-purpose flour
• 0.5 cup chicken stock
• 1 cup rotisserie chicken (Shredded; about 5 oz)
• 2 tbsp sour cream (Or crème fraîche)
• 0.75 tsp Dijon mustard
• 1.5 tsp fresh tarragon (Finely chopped)
• 1.5 tsp fresh thyme (Finely chopped)
• 0.25 tsp black pepper
• 2 sheets puff pastry (Thawed but cold; source notes 2 14-oz boxes of Dufour puff pastry)
• 2 tbsp egg (Beaten for egg wash)
• 1 tsp water (Beaten with the egg for egg wash)
• fresh thyme sprigs (2 small sprigs per pie, for decoration)
• all-purpose flour (For dusting the rolling surface)

Steps

1. 1

   In a medium skillet over medium heat, melt the butter.

2. 2

   Add the sliced leeks and kosher salt. Cook for 8–10 minutes, stirring often, until the leeks are softened but not browned. If they begin to brown, reduce the heat.

3. 3

   Stir in the flour and cook for 1 minute.

4. 4

   Add the chicken stock, stirring, and simmer for 2 minutes, until the mixture thickens slightly.

5. 5

   Turn off the heat. Stir in the shredded chicken, sour cream, Dijon mustard, chopped tarragon, chopped thyme, and black pepper.

6. 6

   Taste the filling and adjust the salt as desired. Chill until fully cold or at least room temperature, about 30 minutes.

7. 7

   Preheat the oven to 400°F (about 204°C). Line two sheet pans with parchment paper. If you have enough sheet pans, stack a second sheet pan underneath each lined pan to help prevent the pastry bottoms from browning too quickly.

8. 8

   On a floured surface, roll each cold sheet of puff pastry to about 13 × 13 inches.

9. 9

   Cut 9–10 circles, or as many as will fit, from one pastry sheet for the bottoms using a 3½-inch circular cutter. From the other sheet, cut 9–10 circles, or as many as will fit, for the tops using an approximately 4-inch cutter.

10. 10

    Mound 2 tablespoons of cooled filling on each bottom pastry circle, leaving a border around the edges.

11. 11

    Beat the egg with the water to make egg wash, if not already prepared. Brush egg wash around the border of each bottom circle.

12. 12

    Place a slightly larger pastry circle over each filled bottom. Press firmly all around the edges to seal, ensuring there are no air pockets, then firmly crimp the edges together with a fork. Optionally, re-trim each pie with the 3½-inch cutter for a neat circle.

13. 13

    Brush the tops of the pastries with a thin, even layer of egg wash.

14. 14

    Using a sharp paring knife, poke several holes in the top of each pastry so steam can escape.

15. 15

    For the thyme decoration, dip a thyme sprig in egg wash and press it onto the top of each pastry.

16. 16

    Bake for about 22 minutes, rotating the pan at 15 minutes, until the pastries are deep golden on both the top and bottom.

17. 17

    Cool for 5 minutes before serving.

Notes

The source gives approximate yields of 9–10 pastry circles from each sheet and 10 hand pies. It recommends carefully sealing the edges so the filling stays inside. Freezer-friendly per the source description; no freezing or reheating directions are provided.

Nutrition per serving

• main
• appetizer
• baked
• party
• freezer-friendly