Saturday, September 6, 2014

Chicken Cordon Blue Hand Pies

I love puff pastry, everything about it is wonderful.  I knew this recipe would be a hit, and I was right.  These were sooooo good!  Hubby says this is his new favorite "sandwich"! 

4 Large Chicken Fillets, cut into halves or strips
Salt and Black Pepper, to taste (I used Paula Deen House Seasoning, it is salt, pepper and garlic powder)
2 TB Olive Oil
2 Rolls Frozen Puff-Pastry, defrosted
8 Slices Swiss Cheese
16 Slices Deli Ham (8 is plenty)
1 Egg
1 TB Water

Pre-heat the oven to 400 deg F.
Spray 2 baking sheets with cooking oil.
Season the chicken to taste with the salt and pepper.
Heat the oil and fry until fully cooked.
Remove, drain and cool for at least 10 minutes.
Cut each roll of Puff-Pastry into 8 rectangles. (I did four)
Place a slice of cheese in the center of 1 cut sheet, leaving a small border all round.
Top with a slice of deli ham.
Arrange the chicken on the ham {you might need to cut the chicken to size}.
Top with another slice of deli ham.
Beat together the egg and water.
Brush the exposed borders of the Puff Pastry with the egg.
Do the same to the 2nd roll of Puff Pastry {brush the borders}.
Fit the 2nd roll of Puff Pastry rectangles over the last slice of deli ham.
Egg-brushed side facing down.
Pull together the two pieces of Puff Pastry and pinch to seal.
Flip over each pie {in order for the Cheese to be on top and the seams folded under the pies}.
Arrange the pies on the prepared baking sheets.
Brush the tops with the remaining egg and bake 20 - 25 minutes or until the pastry is puffed and golden.

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