Spicy Chili Chicken Hand Pies -

Spicy Chili Chicken Hand Pies

Discover the mouthwatering world of spicy chili chicken hand pies! These delightful creations combine a crispy, flaky crust with a bold, savory filling of tender chicken, black beans, and corn, seasoned to perfection with vibrant spices. Perfect for on-the-go meals or comforting snacks, you can make them from scratch or use store-bought dough. These hand pies are not just satisfying; they are a fun way to explore flavors and share delicious bites with friends and family. Try this recipe to elevate your cooking experience!

Print Recipe Pin Recipe

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 (choose red or green for color contrast)

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust based on your spice preference)

1/2 cup canned black beans, drained and rinsed

1/2 cup corn kernels (fresh or frozen)

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

1 egg (for egg wash)

Instructions

Make the Dough:

- In a spacious mixing bowl, whisk together the flour and salt until uniformly blended.

- Add the chilled and cubed butter. Using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

- In a separate small bowl, whisk together the cold water and apple cider vinegar. Gradually add this mixture to the flour mixture, stirring until it begins to form a cohesive dough.

- Divide the dough into two equal portions. Shape each portion into a disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.

Prepare the Filling:

- In a large skillet, heat the olive oil over medium heat. Add the diced chicken thighs and season with a pinch of salt and pepper. Cook for about 7-10 minutes, stirring occasionally, until the chicken is browned and cooked through. Transfer the chicken to a plate and set aside.

- In the same skillet, add the diced onion and minced garlic. Sauté for 3-4 minutes, stirring frequently, until the onion is fragrant and translucent.

- Add the diced bell pepper to the skillet and continue cooking for an additional 2 minutes. Stir in the cooked chicken, chili powder, cumin, smoked paprika, cayenne pepper, black beans, corn, and chopped cilantro. Mix thoroughly, allowing the flavors to mingle for about 5 minutes. Remove from heat and let the filling cool.

Assemble the Hand Pies:

- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

- On a lightly floured surface, roll out one disc of the chilled dough to about 1/8 inch thick. Using a round cutter (4 to 5 inches in diameter), cut out circles.

- Place a generous tablespoon of the cooled filling into the center of each dough circle.

- Fold the circle over to form a half-moon shape. Seal the edges by crimping with a fork or pinching with your fingers. Repeat the process with the second disc of dough.

- Arrange the assembled hand pies on the prepared baking sheet.

Finish and Bake:

- In a small bowl, beat the egg until well combined. Using a pastry brush, gently brush the tops of the hand pies with the egg wash for a golden finish.

- Bake the hand pies in the preheated oven for 20-25 minutes, or until they are golden brown and the pastry is crispy.

- Once baked, allow the hand pies to cool for a few minutes before serving to enjoy the flavors at their best.

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

- Presentation Tips: Serve the hand pies warm on a rustic wooden board, accompanied by a small bowl of salsa or avocado dip for a vibrant and inviting display. Consider garnishing with extra cilantro to add a pop of color!