Spicy Chili Chicken Hand Pies -

Spicy Chili Chicken Hand Pies

Discover the delicious world of Spicy Chili Chicken Hand Pies, the perfect comfort food that combines convenience and flavor. These flaky pastries are filled with tender chicken, vibrant spices, and fresh ingredients for a satisfying bite. Ideal for gatherings or easy meal prep, their portable nature makes them a hit for any occasion. Explore the recipe and learn how to create these flavorful hand pies that offer a fun twist on a classic dish, while also allowing for creative customization. Enjoy a culinary adventure in every bite!

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Ingredients

For the Dough:

2 cups all-purpose flour

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1/4 cup cold water

1 tablespoon apple cider vinegar

For the Filling:

1 lb boneless, skinless chicken thighs, diced

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

1 bell pepper, diced (red or green)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust for spiciness)

1/2 cup canned black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)

1/4 cup cilantro, chopped

Salt and pepper to taste

1 egg (for egg wash)

Instructions

Make the Dough:

- In a large mixing bowl, combine the flour and salt.

- Add the chilled butter and mix using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

- In a separate bowl, combine cold water and apple cider vinegar. Gradually pour this into the flour mixture until it comes together to form a dough.

- Divide the dough into two balls, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Filling:

- In a large skillet, heat the olive oil over medium heat. Add the diced chicken and cook until browned and fully cooked, about 7-10 minutes. Remove from skillet and set aside.

- In the same skillet, add the diced onion and garlic, sautéing until fragrant and translucent, about 3-4 minutes.

- Add the bell pepper and cook for another 2 minutes. Stir in the cooked chicken, chili powder, cumin, smoked paprika, cayenne pepper, black beans, corn, cilantro, and season with salt and pepper. Mix well and cook for an additional 5 minutes. Remove from heat and let cool.

Assemble the Hand Pies:

- Preheat your oven to 400°F (200°C).

- Roll out one disc of chilled dough on a lightly floured surface to about 1/8 inch thick. Use a round cutter (about 4 to 5 inches in diameter) to cut out circles.

- Place a heaping tablespoon of the filling in the center of each dough circle.

- Fold the dough over to create a half-moon shape, sealing the edges by crimping with a fork or pinching with your fingers. Repeat with the second dough disc.

- Place the hand pies on a baking sheet lined with parchment paper.

Finish and Bake:

- Beat the egg in a small bowl and brush the tops of the hand pies with the egg wash.

- Bake in the preheated oven for 20-25 minutes or until golden brown and crispy.

- Allow to cool slightly before serving.

Prep Time: 40 mins | Total Time: 1 hr 20 mins | Servings: 12 hand pies