Day 36: Buffalo Chicken Hand Pies

Screen Shot 2014-04-05 at 9_FotorSince I read the blog post on Lunch Box Blues this week, I’ve had hand pies on the brain.  I already posted about them a couple days ago, but I’ve been constantly thinking about what types of fillings and combinations I could use.  So far I’ve come up with taco, pizza, fruit/chocolate/nuts, chicken pot pie, chicken alfredo, meatball, and tonight’s filling – buffalo chicken.  I love the flavor of buffalo chicken and it also happens to be Mr. Man’s favorite as well.   These were super easy to make (I took a lot of help from the store – no shame!) and made enough to have some leftovers.

The ingredients:
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– 1 rotisserie chicken, shredded
– 2 sheets of frozen puff pastry dough, thawed
– 3/4 cup Frank’s Red Hot Buffalo Wing Sauce
– 2 1/2 ounces blue cheese crumbles
– 1/2 tsp Old Bay seasoning
– 4 tsp butter, melted
– 1/2 packet Hidden Valley Ranch dressing mix

Remove the puff pastry from the box and wrapper and set on the counter.  Thaw for 40 minutes at room temperature.  In a bowl,  remove the skin and bones and shred the rotisserie chicken with either a fork or your hands (I used my hands).  Mix the shredded chicken with the Frank’s Red Hot sauce.  Add the blue cheese and mix.
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On a lightly floured cutting board, unfold the puff pastry dough.  Check the seams to make sure the dough is intact.  If not, sprinkle a tiny bit of water on the seams and press together with your fingers.  Using a small bowl, press the rim into the dough lightly, creating an outline.
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Using a knife or a sharp pizza cutter, follow the outline of the circles and cut away the excess dough. Score the dough horizontally in the middle, being careful to not cut completely through.  Fill the bottom of each dough circle with 2 TBSP of the chicken and blue cheese mixture.
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Fold the dough in half and seal the edges.  If the dough isn’t sticking together, drip your finger in water and lightly run it on the lower edge of the dough.  I also went around the edges of the dough with a fork to make sure they were sealed and to add a little extra pizzazz. Arrange on a baking sheet.
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Once arranged on a baking sheet, melt 4 TBSP of butter in a small bowl, then sprinkle in about half of a Hidden Valley Ranch packet and mix.  Brush the butter mixture on the pies.  Bake in a 400 degree oven for 15 minutes, or until golden brown.
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And there you have it! Super easy buffalo chicken hand pies.  These were so delicious.  I ended up making eight (I could only get 4 pies out of each sheet of dough and only bought 1 box of dough that had two sheets).  I did have a lot of the chicken/cheese mixture left over, so if you have more dough you could certainly make more pies.  I just stashed it in the fridge because it will make good sandwiches or snacks later in the week.  Overall, this dinner was a complete win and is one I know I’ll be returning to.  These would also be great to freeze and heat as needed, like homemade hot pockets.

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