Chicken Hand Pies

I'm on the constant quest for delicious hand pies, cornish pasty, or whatever you want to call them.

Chicken Hand Pies (Adapted from Cooking Light)

14 oz white whole-wheat flour + 2T
salt/pepper
1 t baking powder
10 T ice cold water
2/3 c olive oil + 2T
1 1/2 lb ground chicken or turkey
4oz haricot verts, cut into 1/4" pieces
3/4 c carrot, finely chopped
1 T thyme
1T minced garlic

1 1/2 c chicken stock
1/2 c thawed peas
salt/pepper
1 egg, beaten with 1t water

Place flour,  1t salt, and baking powder in a food processor. Pulse until combined. Stir together ice water and flour. With food processor running, slowly pour oil/water mixture down the chute. Mix until combined. Turn dough out onto board, knead 1 minute. Place in plastic wrap and refrigerate 30 minutes.

Heat 1T oil in skillet add chicken, breaking up and cook until no longer pink. Remove from skillet. Wipe skillet clean with paper towel. Heat oil add, haricot verts, carrot and thyme. Saute until tender. Add garlic and cook until fragrant.Add chicken back to skillet. Spinkle with 2 T flour. Stir to coat. Slowly add stock and cook until thickened (about 4-5 minutes). Add peas. Set aside to cool.

Divide dough into 12 portions. Shape into individual balls. Roll a 6" circle. Spoon 1/3 c of filling into center. Brush edge with egg and seal closed with fork. Repeat 11 more times. Brush tops with egg wash and slash tops to vent. Bake on parchment lined baking sheet 22-25 minutes at 400.

Before brushing tops with egg wash and slashing, you can freeze them on a baking sheet. After frozen solid, place in sealed bag. You don't need to defrost to bake. Just place on baking sheet, brush with egg and bake. After 5 minutes slash tops and bake for another 25 minutes (I forgot to do the slashing and egg wash on the frozen ones but they were still good)

I liked the filling but was disappointed with the dough. It was a little too thick. Maybe if I make the dough from the cornish pasty with this filling - hmmm I might be onto something here.