Description
Flaky puff pastry hand pies packed with tender chicken, broccoli, and sharp cheddar, seasoned with a blend of spices for a savory, satisfying bite.
Ingredients
Scale
- 1 tsp seasoned salt
- 1/4 tsp dry mustard
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground white pepper
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper, freshly cracked
- 1 1/2 lb boneless skinless chicken filets, diced
- 1 tbsp olive oil, divided
- 3 1/2 cups broccoli florets, diced
- 1/4 tsp kosher salt
- 1/4 tsp red pepper flakes
- 1 tsp water
- 2 1/2 cups sharp cheddar cheese, shredded
- 1 17.3-oz package puff pastry, defrosted
- 1 tsp dried parsley
- 1 tbsp unsalted butter
- 1 large egg
- 1 tsp whole milk
- 1/2 tsp black pepper, freshly cracked (for garnish)
- 1 tsp flat-leaf parsley, minced (for garnish)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl combine seasoned salt, dry mustard, garlic powder, onion powder, smoked paprika, ground white pepper, cayenne pepper, and black pepper; toss to mix.
- Add diced chicken to the spice mixture and coat evenly; set aside.
- Heat 1/2 tbsp olive oil in a skillet over medium heat, add broccoli florets, kosher salt, red pepper flakes, and water; sauté 4-5 minutes until broccoli is tender-crisp.
- Stir in the seasoned chicken and cook until fully cooked through, about 5-6 minutes; remove from heat and let cool slightly.
- In a separate bowl whisk together egg and whole milk to create an egg wash.
- Roll out puff pastry sheets and cut into 4-inch circles using a biscuit cutter or small bowl rim.
- Place a spoonful of the chicken-broccoli mixture in the center of each pastry circle, top with shredded cheddar, then fold over to form a half-moon shape and press edges with a fork to seal.
- Brush each hand pie with egg wash and sprinkle with dried parsley, extra black pepper, and minced parsley for garnish.
- Transfer pies to the prepared baking sheet and bake for 18-20 minutes, or until golden brown and puffed.
- Allow pies to cool for 5 minutes before serving.
Notes
Make sure puff pastry is fully thawed before rolling. For extra crispness, brush with melted unsalted butter before baking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 hand pie
- Calories: 350 kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 75mg
Keywords: hand pie,chicken,broccoli,cheddar,easy recipe,quick dinner