Wednesday, September 1, 2010

Chicken and Sweet Potato Hand Pie

Having dinner with one of my oldest friends (Elizabeth Chappell) tonight! It is crazy that we both live here and are just now getting together. It will be great to get caught up, especially since she has gotten engaged since I last saw her!

This meal was really yummy! The pictures don't look as good because I was losing light....actually I think it was already dark. I guess I will need to start making dinner earlier so that my pictures look pretty.


Chicken and Sweet Potato Hand Pies
1 large sweet potato, or 1 1/2 small ones
1/2 cup heavy cream
1/4 tsp coriander
1/2 tsp cumin
salt and pepper
Flour
4-5 chicken tenders
1/4 tsp granulated garlic
1/4 tsp powdered onion
1 egg
1 sheet puff pastry thawed

I made the sweet potatoes and chicken earlier in the day, then put it all together later.

Peel sweet potatoes.
Cut into 1/2 inch discs.

Put sweet potatoes on a baking sheet that has been sprayed with PAM. Drizzle with olive oil and sprinkle with salt and pepper.
Bake for 25 minutes on 400.

Boil chicken with granulated garlic, powdered onion and salt.

Remove chicken and dice.

Mash sweet potatoes.

Stir in cream, coriander and cumin.




Roll out puff pastry on a floured surface.

Cut into 4 squares.

Layer with mashed sweet potatoes and diced chicken and then sprinkle salt and pepper.

Transfer pies to a greased baking sheet. Turn corners over and use a fork to make indentions along the edges.

Cut the rough edges off to make straight lines.

Cut 2 slits in the top of each pie for steam to escape.



Brush each pie with an egg wash.

Bake on 400 for 25 minutes.

Jeffrey and I both LOVED these. He ate 2 and I had one leftover for lunch the next day. I will be making them again very soon.

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