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Here are the steps: Get your oven ready: Turn the oven on high heat (400°F, 200°C). Spread parchment paper on a baking pan.
2. Assemble In a large pan, heat the olive oil over medium heat until it is heated. Approximately 5 minutes before supper is ready, add chopped onion and simmer until transparent. For the last minute of cooking, stir in the minced garlic with the meal.
After adding chopped carrot and celery, simmer the entrée for about 5-7 minutes, or until the greens are cooked.
Go ahead and add the cooked rooster, frozen peas, dry thyme, salt, and pepper. Heat through, then cook for another two to three minutes, stirring occasionally. Remove from heat and let filling to cool slightly.
3. Prepare the Hand Pies: ◦ On a lightly floured surface, roll out the puff pastry sheets that have been thawed. Slice the pastry sheets into rounds using a knife or a spherical cutter.
Fill half of each pastry circle with rooster and vegetable filling, leaving a tiny border around the perimeter.
To make a half-moon shape, fold the other half of the crust over the filling. For a secure closure, press down on the edges and then use a fork to crimp them.
4 Prepare the Baking Sheet: ◦ Arrange the constructed hand pies onto the prepared baking sheet. Pour the beaten egg over the tops to give them a golden finish.
Place the crust in a preheated oven and bake for 20-25 minutes, or until it puffs up and becomes golden brown.
5. To serve, remove the hand pies from the oven and let them cool slightly before cutting them into pieces.
Indulge in these delicious hand pies while you’re on the go or warm them up for a delicious snack.
