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Chicken and Kale Hand Pies with Cheddar Crust

Source: Martha Stewart Everyday Food
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Active Time:  25 Minutes

  Serves 6
These pies would also be delicious with spinach or Swiss chard in place of the kale. Or, make a vegetarian version with cooked mushrooms instead of the chicken.
RECIPE INGREDIENTS
Flaky Pie Dough (see below), recipe doubled and 1 cup shredded cheddar added with flour, or store-bought
2 tablespoons all-purpose flour, plus more for rolling
1 tablespoon unsalted butter
1 leek (white and light-green parts only), halved lengthwise, cut crosswise 1/4 inch thick, and rinsed well
1 small bunch black (Tuscan) kale, tough stems removed, coarsely chopped
1 teaspoon fresh thyme leaves
Coarse salt and ground pepper
1 cup low-sodium chicken broth
1 cup cooked chicken, torn into bite-size pieces (about 5 ounces)
1 large egg, lightly beaten

For the Flaky Pie Dough Recipe:
1 1/4 cups all-purpose flour (spooned and leveled)
1/2 teaspoon coarse salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
1/4 cup ice water
Chicken and Kale Hand Pies with Cheddar Crust Recipe at Cooking.com
DIRECTIONS
1. Preheat oven to 350 degrees. Divide dough in half. On a floured sheet of parchment paper, roll out one half to a 14-inch round. With a knife or biscuit cutter, cut out six 4 1/4-inch circles (rerolling dough once if necessary) and transfer, on parchment, to a baking sheet. Repeat with remaining dough, cutting out six (larger) 4 1/2-inch rounds. Chill rounds on sheet until ready to use.


2. In a large skillet, melt butter over medium-high. Add leek and cook, stirring, until soft, 3 minutes. Add kale and thyme, season with salt and pepper, and cook until kale wilts, 3 minutes. Sprinkle flour over mixture and stir to combine. Add broth and bring to a boil. Cook, stirring often, until mixture thickens, 2 minutes. Transfer to a medium bowl, season with salt and pepper, and stir in chicken. Let cool slightly.


3. Place a heaping 1/4 cup chicken mixture on each of the smaller dough rounds, leaving a 1/2-inch border. Brush edges with egg and top with larger dough rounds; using fingers, press edges firmly to seal. Cut a small vent in each pie. Bake until browned and crisp, 30 minutes, rotating sheet halfway through. Let cool slightly on sheets on a wire rack. Serve warm or at room temperature.



Flaky Pie Dough:


1. In a food processor, pulse flour and salt to combine. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water; pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons more water, 1 tablespoon at a time). Form dough into a 1-inch-thick rectangle, wrap tightly in plastic, and refrigerate until firm, 1 hour (or up to 3 days).


Recipe reprinted by permission of Martha Stewart Everyday Food. All rights reserved.
Date Added: 01/06/2011
Part of These Recipe Collections Find Similar Recipes »
 Better with Cheddar: Easy, Cheesy Snacks
 Simple Chicken Dinners from Martha Stewart
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