Spring delight from Kathy’s Kitchen!
- 14 oz white whole wheat flour (about 3½ c) plus 2 Tb, divided
- 1 Tb kosher salt, divided
- 1 tsp baking powder
- 10 Tb ice-cold water
- ⅔ c plus 2 Tb extra virgin olive oil, divided
- 1½ lbs ground chicken
- 4 oz French green beans, cut into ¼-inch pieces (about 1 c)
- ¾ c finely chopped carrot
- 1 Tb chopped fresh thyme
- 1 Tb minced garlic
- ½ c fresh or frozen green peas (thawed)
- 1½ c unsalted chicken stock
- 1 Tb fresh flat-leaf parsley, plus more for garnish
- ¾ tsp freshly ground pepper
- 1 large egg, beaten
- 1 tsp water
- Cooking spray
- Place 3½ cups flour and 1½ tsp salt and baking powder in a food processor; pulse until combined. Stir together 10 Tb ice-cold water and ⅔ c oil. With processor running, slowly pour water and oil mixture through food chute, processing until dough is crumbly. Turn dough out onto a lightly floured surface and knead for 1 minute. Press into a 5-inch disk; wrap in plastic wrap and chill for 30 minutes. Preheat oven to 400°. Heat 1 Tb oil in a large nonstick skillet over medium-high heat. Add chicken; cook, stirring often for 5 minutes until no longer pink.
- Place chicken and pan drippings in bowl. Without wiping pan, heat remaining 1 Tb oil over medium-high heat. Add green beans, carrot, thyme, and garlic. Cover and cook, stirring occasionally for 5 minutes until tender. Add chicken and drippings back into pan. Stir in peas. Sprinkle with remaining 2 Tb flour; stir to coat. Add chicken stock and bring to a boil. Cook for 3 to 4 minutes until thickened. Fold in parsley, pepper, and remaining 1½ tsp salt. Whisk together egg and 1 tsp water in small bowl. Remove dough from refrigerator; let stand 5 minutes. Divide dough into 12 equal portions (about 2 oz each). Shaping each into a ball. Roll each ball into a 6-inch circle on a lightly floured surface. Spoon ⅓ cup chicken mixture into center of each circle. Brush edges of dough circles with egg wash; fold dough over filling to form half-moons. Press edges together to seal. Brush remaining egg mixture over top of pies and score tops to vent. Line a baking sheet with parchment paper and lightly coat paper with cooking spray. Place pies on prepared pan. Bake at 400° for 22 to 25 minutes or until crust is lightly browned. Top with additional parsley if desired.