Cheesy Chicken Bacon Hand Pies
These savory, cheesy hand pies are tucked with tender rotisserie chicken, smoky bacon, Pearls Specialties Greek Pitted Medley Olives, and cheddar cheese. They are perfectly portable, making them a convenient and on-the-go school lunch or tasty snack.
Ingredients
- 2 cups shredded rotisserie chicken
- 1½ cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- ½ cup Pearls Specialties Greek Pitted Medley Olives
- 1 tablespoon honey mustard
- 1 green onion, sliced
- Salt and pepper, to taste
- 1 package puff pastry (2 sheets total), thawed
- 1 egg, beaten, for egg wash
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
- In a bowl, combine the chicken, cheese, bacon, olives, honey mustard, green onions, salt, and pepper. Mix well to combine.
- Roll out the puff pastry on a lightly floured surface. Use a rolling pin to lightly roll out the dough. Cut into squares or circles, depending on your preference.
- Place about two spoonfuls of the chicken mixture in the center of each piece of dough, leaving about a ½-inch border on the edges. Brush the border with the egg wash. Place another puff pastry square over top to cover the filling. Press the edges with a fork to seal. Cut 2-3 small slits on the top of each hand pie to let the steam escape while they bake.
- Brush the tops of the hand pies with the egg wash and garnish with thyme.
- Place the hand pies on the prepared baking sheet and bake for 18-22 minutes, or until the pastry is golden brown and crispy.
- Let the hand pies cool for a few minutes before serving.