Chicken Ragù Hand Pies
Updated June 5, 2024
Ryan Liebe for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 45 minutes, plus 1 hour chilling
- Rating
- Comments
- Read comments
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Ingredients
2 ½ cups/320 grams all-purpose flour, plus more for rolling
1 ½ teaspoons kosher salt
½ cup/115 grams very cold unsalted butter (1 stick), cut into small cubes
⅓ cup/80 milliliters ice water, plus more if needed
1 tablespoon white wine vinegar
2 eggs
1 cup chicken ragù or other savory filling
¼ cup grated Parmesan
Nutritional analysis per serving
29 grams carbs; 59 milligrams cholesterol; 244 calories; 3 grams monosaturated fat; 1 gram polyunsaturated fat; 7 grams saturated fat; 12 grams fat; 4 grams fiber; 168 milligrams sodium; 6 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Whisk together flour and salt in a large bowl and work the butter into the flour with your fingers until it resembles coarse sand. It’s O.K. if some of the butter pieces aren’t fully incorporated.
- Step 2
Whisk together the ice water, vinegar and 1 egg, then slowly add to the flour a bit at a time, stirring gently with a fork until a shaggy dough forms.
- Step 3
Flour your hands lightly, gather the dough into a ball and knead it gently a few times.
- Step 4
Form the dough into a thick, flat square, wrap it in plastic wrap and chill for an hour. (The dough can stay overnight in the refrigerator or be frozen at this point.)
- Step 5
Heat the oven to 425 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough until ⅛-inch thick. Cut out 4 ½-inch rounds (a small bowl works well for this if you don’t have a cookie cutter). Collect dough scraps if needed to re-roll dough to obtain 10 rounds.
- Step 6
Whisk the remaining egg. Line a baking sheet with parchment paper.
- Step 7
Add one heaping tablespoon of the chicken ragù to each pie, being careful to not scoop up too much liquid. Sprinkle with a little of the cheese, then brush the outer rim of each round with egg and fold over to seal tightly.
- Step 8
Set the hand pies on the prepared baking sheet. Use the tines of a fork to crimp the edges, being careful not to puncture the dough that covers the filling. Brush the top of each hand pie with egg.
- Step 9
Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.
Private Notes
Comments
How long can the pies remain at room temperature?
A rule of thumb for perishable foods at room temperature is no more than about 4 hours. Foods should be kept below 40F or above 140F for times over 4 hours, to prevent pathogens from multiplying to unsafe levels that can cause illness.
Generally the rule of thumb is room temp for 2 hours or less, but if they are starting out frozen that adds a some time. If you put it in the lunch box with a frozen juice box or ice pack there's extra food safety insurance. I took them with me on a long drive with a small 'lunch box' ice pack in an insulated lunch bag and they were still chilled when I ate them 5 hours later.
Easy pastry dough and a fun way to use up leftovers. We used taco meat but will keep this in mind for post-Thanksgiving leftovers
Many a tin miner would call them pasties.
Even easier than pie dough - frozen empanada discs. They are already the perfect size. I always keep a stash in my freezer.