Chicken Ragù Hand Pies

Step 1

Whisk together flour and salt in a large bowl and work the butter into the flour with your fingers until it resembles coarse sand. It’s O.K. if some of the butter pieces aren’t fully incorporated.

Step 2

Whisk together the ice water, vinegar and 1 egg, then slowly add to the flour a bit at a time, stirring gently with a fork until a shaggy dough forms.

Step 3

Flour your hands lightly, gather the dough into a ball and knead it gently a few times.

Step 4

Form the dough into a thick, flat square, wrap it in plastic wrap and chill for an hour. (The dough can stay overnight in the refrigerator or be frozen at this point.)

Step 5

Heat the oven to 425 degrees. On a lightly floured surface, using a lightly floured rolling pin, roll out the dough until 1/8-inch thick. Cut out 4 1/2-inch rounds (a small bowl works well for this if you don’t have a cookie cutter). Collect dough scraps if needed to re-roll dough to obtain 10 rounds.

Step 6

Whisk the remaining egg. Line a baking sheet with parchment paper.

Step 7

Add one heaping tablespoon of the chicken ragù to each pie, being careful to not scoop up too much liquid. Sprinkle with a little of the cheese, then brush the outer rim of each round with egg and fold over to seal tightly.

Step 8

Set the hand pies on the prepared baking sheet. Use the tines of a fork to crimp the edges, being careful not to puncture the dough that covers the filling. Brush the top of each hand pie with egg.

Step 9

Bake until the pastry tops are golden brown, 15 to 20 minutes. Serve warm or at room temperature.