YOUR SOLIN GENERATED RECIPE
Crispy Baked Chicken Hand Pies
Enjoy these satisfying Chicken Hand Pies with a crispy whole wheat crust and a savory chicken and veggie filling. Lightly seasoned and baked to golden perfection, each hand pie offers a balanced mix of lean protein, whole grains, and fresh vegetables—a delightful twist on a classic comfort food that's perfect for any meal.
INGREDIENTS
5 oz Chicken Breast (142g)
80g Whole Wheat Dough
30g Onion, diced
30g Red Bell Pepper, diced
1 large Egg White
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Dice the chicken breast into small bite-sized pieces. In a skillet, heat 1 tsp olive oil over medium heat and sauté the chicken until lightly browned and nearly cooked through, about 5-6 minutes. Season with salt and pepper.
Add the diced onion and red bell pepper to the skillet and continue cooking until the vegetables soften, about 3-4 minutes. Remove from heat and let the filling cool slightly.
On a lightly floured surface, roll out the whole wheat dough and cut into circles (size appropriate for a hand pie, roughly 4-5 inches in diameter).
Place a spoonful of the chicken and vegetable mixture onto the center of each dough circle. Brush the edges with a little egg white to help seal.
Fold the dough over to create a half-moon shape and press the edges firmly with a fork to seal.
Place the hand pies on the prepared baking sheet and brush the tops with the remaining egg white for a glossy finish.
Bake in the preheated oven for 18-22 minutes, or until the dough is firm and lightly golden brown.
Remove from oven and let cool for a few minutes before serving.