Buffalo Chicken Blue Cheese Hand Pies
These Buffalo Chicken Blue Cheese Hand Pies have all the flavor of buffalo chicken wings and blue cheese stuffed inside a buttery pastry and baked to flakey perfection.
Ingredients
-
- ½ cup Frank’s Red Hot sauce
- ¼ cup butter, melted
- ¼ teaspoon Worcestershire sauce
- Freshly ground black pepper, to taste
- ½ roasted chicken or 2 chicken breasts, shredded
- ¼ cup blue cheese crumbles
- 2 eggs
- 1 tablespoon heavy cream
- large pinch of kosher salt
- 1 double crust recipe for pâte brisée
- Blue Cheese or Ranch Salad Dressing
- Celery, sliced thinly
Instructions
-
- Place all ingredients in a small bowl. You can whisk with a whisk or a fork until homogenous, but I like to use an immersion hand blender because it is faster and produces a smooth mixture that you just can’t get by hand.
- Cover and keep refrigerated.
- Roll out pastry to 1/8 inch thick. Cut rounds with a 4-inch round cutter and place on a baking sheet lined with parchment. Refrigerate for 20 minutes.
- While your pastry chills, whisk together hot sauce, butter, Worcestershire sauce and black pepper in a large bowl. Add chicken to bowl and toss to coat.
- Remove your rounds from the refrigerator and place about a heaping tablespoon of chicken filling in the center of each round; sprinkle with blue cheese crumbles. Brush a little egg wash onto the outer edge of half of the pastry circle. Add just enough to dampen; you don’t want it dripping down the sides or pooling on the pastry.
- Gently fold the pastry circle in half. I like to corral the filling with my thumbs while lifting the pastry over the chicken. This ensures that the filling stays inside where it belongs. Press down the edges to seal. You can also crimp the edges or press with the tines of a fork. Brush a light coating of egg wash over the top of the hand pie. Refrigerate at least 1 hour or overnight.
- Pre-heat oven to 425°
- Cut several vents on the top of the cold pastry with a pairing knife. Bake in pre-heated oven for 20-25 minutes. If you chilled your pastry overnight, it might need an additional 5 minutes. The crust should be golden brown and the edges should be puffed with no visible unbaked dough.
- Serve warm.
Notes:
You can re-roll your pastry scraps once and still achieve a flakey crust. Gather all your scraps into a ball and press them together – they don’t need to be one cohesive mass – when you roll them out, the layers of scraps will come together into one piece. This also helps keep it flakey. Wrap in plastic wrap and chill 2 hours or overnight. Proceed with the recipe above.
Blue Cheese Salad Dressing – Store bought makes me sad, but in a pinch you can doctor it to make it better. In a bowl mix 8oz of dressing with 1 teaspoon Worcestershire sauce, 2 teaspoons red or white wine vinegar, several dashes of hot sauce, ¼ cup blue cheese and black pepper to taste. Mix it up with an immersion hand blender, blender or Nutribullet. See, life is better already.
Store baked pies up to 7 days in the refrigerator in an airtight container and re-heat in the oven. Refrigerate unbaked pies 2-3 days or freeze 2 months. This makes it easy to prepare them in advance and bake them fresh when needed!
