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Spinach, Artichoke and Chicken Hand Pies Recipe

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3.8 from 1 review

These Spinach, Artichoke, and Chicken Hand Pies combine creamy cheese filling with tender chicken, spinach, and artichokes all wrapped in flaky puff pastry. Perfect as a savory snack or appetizer, these hand pies are baked until golden and crisp, offering a delicious handheld meal or party treat.

  • Total Time: 9 hours 20 minutes (including thawing and chilling time)
  • Yield: 6 servings (6 hand pies)

Ingredients

Pastry and Garnish

  • 2 packages frozen puff pastry (2 sheets, 10″ x 15″ each)
  • 1 large egg (for egg wash)
  • All-purpose flour (for dusting)
  • Sesame or poppy seeds (optional, for garnish)

Cheese and Dairy Mixture

  • 8 oz cream cheese, room temperature
  • 1/2 cup sour cream (4 oz)
  • 1/2 cup mayonnaise (4 oz)
  • 1/4 cup finely shredded Parmesan cheese (25 g)
  • 6 oz Gruyère or Cheddar, grated (about 1 1/4 cups)
  • 4 oz low moisture mozzarella, grated (about 1 cup)

Flavorings and Seasonings

  • 3 medium garlic cloves, grated or minced
  • 2 teaspoons soy sauce
  • 1 tablespoon hot sauce (e.g. Frank’s, Crystal)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

Vegetables and Protein

  • 14 oz artichoke hearts (not marinated, 1 can drained, squeezed and chopped)
  • 10 oz frozen spinach (thawed, squeezed dry)
  • 1 1/2 cups cooked, shredded chicken (about 8 oz or half a rotisserie chicken)

Instructions

  1. Prepare Pastry and Ingredients: Thaw the puff pastry overnight in the refrigerator according to package directions and keep chilled until ready to use. Soften cream cheese by removing it from the fridge ahead of time. Line two baking sheets with parchment paper and set aside.
  2. Mix Cheese Filling: In a large bowl, combine the cream cheese, sour cream, mayonnaise, grated garlic, Parmesan, Gruyère, mozzarella, hot sauce, soy sauce, kosher salt, and black pepper. Stir until fully blended and smooth.
  3. Add Vegetables and Chicken: Squeeze out any excess liquid from the canned artichokes and thawed spinach. Chop the artichokes and shred the cooked chicken if not already done. Stir all these ingredients into the cheese mixture until well incorporated. This filling can be prepared up to two days in advance and refrigerated.
  4. Prepare Egg Wash: In a small bowl, beat the egg together with 2 teaspoons of water and set aside for brushing the pastry edges and tops.
  5. Roll and Cut Pastry: Place one sheet of puff pastry on a floured surface. Lightly roll it out to approximately 12″ x 17″. Trim edges if desired. Cut the long side into three equal strips and the short side into two equal strips, yielding six rectangles per sheet.
  6. Assemble Hand Pies: Mound about 3/4 cup (200g) of the filling onto half of the rectangles, spreading evenly and leaving a 1-inch border on all sides. Brush the pastry borders with egg wash, then place a matching pastry rectangle over the filling. Press the edges together firmly and seal by pressing with a fork. Repeat to assemble all pies from both pastry sheets.
  7. Chill Pies: Carefully transfer the assembled pies to the prepared baking sheets. Refrigerate for at least 20 minutes or up to 24 hours, covering loosely with plastic wrap if chilling overnight.
  8. Prepare for Baking: Preheat the oven to 400°F and position a rack in the middle. If using two racks due to size, plan to rotate trays halfway through baking. Lightly brush the tops of each pie with egg wash and sprinkle with sesame or poppy seeds if desired. Using a sharp knife, cut three small slits on top of each pie to vent steam during baking.
  9. Bake Hand Pies: Bake in the preheated oven for 30 to 35 minutes, or until the puff pastry is puffed, golden brown, and cooked through. Remove from oven and let the pies cool on the baking sheet for 10 minutes before serving.

Notes

  • Ensure excess moisture is removed from artichokes and spinach thoroughly to prevent soggy pastry.
  • The filling can be made ahead and refrigerated for up to 2 days to save time.
  • You can omit the chicken to make a vegetarian version of the hand pies.
  • Use a sharp knife or pizza cutter to make the pastry cuts for clean edges.
  • Chilling the pies before baking helps maintain their shape and ensures even puffing.
  • If sesame or poppy seeds are unavailable, you can omit toppings without affecting the flavor.
  • Author: Olivia
  • Prep Time: 20 minutes (plus overnight pastry thawing)
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/spinach-artichoke-and-chicken-hand-pies-recipe/