Chicken Pesto Hand Pies with Freshly Milled Flour
Description:These savory hand pies are filled with seasoned chicken, pesto, and mozzarella cheese, all wrapped in a soft freshly milled flour dough. They make a wonderful lunch, easy dinner, or freezer meal.
Ingredients
Dough
- 330 grams warm water about 110°F
- 1 tablespoon sugar
- 2 heaping teaspoons instant yeast
- 2 tablespoons olive oil
- 1 1/4 teaspoons sea salt
- 450 grams freshly milled flour 300 grams hard red wheat and 150 grams khorasan
- 1 egg beaten, for egg wash
Filling
- 2 pounds boneless skinless chicken thighs, cut into bite sized pieces (or chicken breast)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 1 to 2 tablespoons olive oil
- 1/2 cup prepared pesto
- 8 to 10 ounces mozzarella cheese shredded
Instructions
Make the Dough
- In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Let sit for 5 minutes until slightly foamy.
- Add the olive oil and sea salt. With the mixer on low speed, gradually add the freshly milled flour.
- Knead on medium speed for 7 to 10 minutes until a smooth dough forms.
- Transfer the dough to a lightly oiled bowl, or leave it in the mixer bowl. Cover and let rise for 45 minutes, or until noticeably puffy.
Prepare the Filling
- Season the chicken with the garlic powder, onion powder, sea salt, and black pepper.
- Heat the olive oil in a large skillet over medium high heat.
- Add the chicken and spread it into an even layer. Cook undisturbed for 4 to 5 minutes to develop browning.
- Continue cooking until the chicken is fully cooked through.
- Turn off the heat and stir in the pesto until the chicken is evenly coated.
- Allow the filling to cool slightly before assembling.
Shape the Hand Pies
- Preheat the oven to 400°F and line two baking sheets with parchment paper.
- Divide the dough into 8 equal portions and shape each into a smooth ball.
- Roll each piece into an oval about 6 inches long and 4 inches wide.
- Spoon the chicken mixture onto one half of the dough, leaving a border around the edges.
- Top with mozzarella cheese.
- Brush the edges with beaten egg.
- Fold the dough over the filling and press the edges together. Crimp with a fork to seal.
- Transfer the hand pies to the prepared baking sheets.
- Brush the tops with egg wash and cut two small slits in each pie.
Bake
- Bake for 20 to 25 minutes, or until golden brown.
- Allow to cool for 5 to 10 minutes before serving
Notes
- Homemade pesto works beautifully in this recipe.
- The filling can be made a day ahead and refrigerated.
- These freeze well after baking.
- Ham and cheese can be substituted for the chicken pesto filling.
- Parchment paper is highly recommended to prevent sticking.
