Looking to spice up your picnic? This recipe makes hand pies a breeze with store-bought puff pastry dough and rotisserie chicken. It takes simple ingredients and turns them into something spectacular, perfect for picnics or any al fresco dining adventure.
Ingredients
1 box (2 sheets) frozen puff pastry (unthawed in the fridge)
1 Egg
1 cup chicken (rotisserie chicken works well)
8 cherry tomatoes, quartered
3 tablespoons basil pesto
1 cup mozzarella cheese
½ teaspoon salt
½ teaspoon pepper
½ cup fire-roasted red bell peppers, diced
1 cup spinach
Directions
Preheat your oven to 425°F. Line your baking sheets with parchment paper.
In a medium bowl, mix chicken, tomatoes, pesto, cheese, peppers, spinach and seasoning together.
Remove puff pastry sheets and roll each out into a 9-by-14-inch rectangle. Cut each sheet into roughly 6 smaller rectangles.
Divide the chicken mixture evenly into the center of each small rectangle and fold over into a triangle, sealing the edges with a firm press of a fork. Then, transfer your tasty creations onto the prepared sheet pan.
Beat the egg with a splash of milk or water, then brush a thin layer of this egg wash over the tops of each hand pie. Don't forget to cut a small slit in the top of each pie to let the steam escape during baking.
Pop them in the oven and let them bake for about 20 minutes, until they're golden and crisp. Makes 12 pies.