We tried this NYT recipe: https://cooking.nytimes.com/recipes/1019188-flaky-chicken-hand-pies?smid=ck-recipe-iOS-share As a shortcut, we used a 2 ¼ lb rotisserie chicken, which we pulled apart into bite-sized pieces (instead of cutting into chunks), discarding skin and bones. Because we weren’t able to roll out the single sheet of puff pastry to reach 15×15″, we were able to fit only 1/3 cup (not ¾ cup) of filling in each dough segment. For that reason, we were able to use only ½ of the filling. We baked the hand pies at 375 for 25-30 mins. In terms of flavor profile, this dish reminded us of chicken friand. (Dec. 2019)
Cooking Adventures 