Ingredients
1 tablespoon olive oil
1 onion, finely chopped
2 sheets puff pastry, thawed
2 cloves garlic, minced
1 carrot, diced
1 celery stalk, diced
1 cup cooked chicken, shredded or diced
1 cup frozen peas
1 teaspoon dried thyme
Salt and pepper to taste
Instructions
Prepare Filling:
Heat olive oil in a large skillet over medium heat.
Add chopped onion and sauté until translucent, about 3-4 minutes.
Stir in minced garlic and cook for another 1-2 minutes until fragrant.
Add diced carrot and celery, cooking for 5-7 minutes until vegetables are tender.
Cook Chicken:
Add cooked chicken to the skillet with vegetables. Stir well to combine.
Season and Finish Filling:
Season with dried thyme, salt, and pepper to taste.
Mix in frozen peas and cook for an additional 2-3 minutes until peas are heated through.
Remove skillet from heat and allow filling to cool slightly.
Prepare Puff Pastry:
Preheat oven according to puff pastry package instructions.
On a lightly floured surface, unfold puff pastry sheets. Roll out slightly to smooth creases if needed.
Assemble Hand Pies:
Cut each puff pastry sheet into squares or rectangles for desired hand pie size.
Spoon a portion of the cooled filling onto half of each pastry piece, leaving a border around edges.
Seal and Bake:
Fold the other half of each pastry piece over the filling to create a pocket.
Use a fork to crimp edges firmly together, sealing the pies.
Place assembled hand pies on a baking sheet lined with parchment paper.
Bake:
Bake in preheated oven as per puff pastry package instructions, typically 15-20 minutes or until pastry is golden brown and puffed.
Enjoy.