Gooey Chicken, Brie and Cranberry Pies

Step 1

1 For the crust: Sift the flour into a large mixing bowl

Step 2

2 Use your clean fingertips to work in the butter and egg yolks so the mixture is in small crumbles, then add just enough of the ice water to form a dough that barely holds together

Step 3

3 Knead it (in the bowl) until smooth

Step 4

4 Divide the dough in half; wrap each half in plastic wrap and refrigerate for at least 30 minutes and up to 3 days

Step 5

5 For the filling: Heat the oil in a medium skillet

Step 6

6 Season the chicken all over with the salt, pepper and ground thyme or spice of your choice

Step 7

7 Add to the pan and cook for a few minutes on both sides, until just cooked through and lightly browned

Step 8

8 Transfer to a plate to cool completely, then cut the chicken on the diagonal into 1/4-inch slices

Step 9

9 When ready to bake, take half of the dough out of the refrigerator to rest on the counter for 10 minutes

Step 10

10 Preheat the oven to 425 degrees

Step 11

11 Line a baking sheet with parchment paper or silicone liners

Step 12

12 Lightly flour a work surface

Step 13

13 Unwrap the dough and roll it out to the thickness of a pie crust

Step 14

14 Use the cookie cutter to cut out 4 rounds; reroll the scraps as needed

Step 15

15 Repeat with the remaining half of the dough in the refrigerator, including the 10-minute rest

Step 16

16 Arrange 4 rounds on the baking sheet, spaced well apart

Step 17

17 Divide the cranberry sauce among them, spooning it to leave a 1/2-inch margin all around

Step 18

18 Layer, in order: a few spinach leaves (enough to cover the sauce), the chicken and the brie

Step 19

19 Use the remaining lightly beaten egg to brush the margins of dough around each pile of filling

Step 20

20 Use your fingers to gently stretch the remaining 4 rounds of dough so they are slightly wider than the first 4; cover each portion with one of those rounds

Step 21

21 Use the tines of a fork to press/secure the top to the bottom dough

Step 22

22 Cut a small slit at the top of each pie, then brush each pie with what's left of the beaten egg (you might not need all of it)

Step 23

23 Bake for about 20 minutes or until nicely browned

Step 24

24 Let cool for 5 minutes before serving