Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.
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Curried Chicken Hand Pies in Puff Pastry Yield: 12 hand pies • Prep time: 1 hour 15 minutes, plus chilling time • Shelf life: baked, best in 1 to 2 days; unbaked, 3 to 4 days. Filling can be made up to 2 days ahead. Puff pastry is an elegant wrapper for these tasty pies. The basic recipe is quite versatile; substitute turkey thighs, chopped shrimp or red meat, or swap out the white potato for yam. 5 tablespoons oil, divided 5 ounces diced onion 1½ tablespoons mild or hot curry powder 2 teaspoons ground cumin 1 teaspoon ground coriander 1 tablespoon minced garlic 2 tablespoons freshly grated ginger 1 pound boneless skinless chicken thighs, cut into ¾-inch cubes salt and freshly ground black pepper 1⁄₃ cup dry white wine 1 large boiling potato (about 8 ounces), coarsely shredded 1 medium carrot, finely diced ½ cup chicken stock ½ cup mango chutney, coarse pieces chopped ½ cup chopped fresh cilantro 2 (14-ounce) packages frozen all-butter puff pastry, defrosted 1. In a large skillet over medium-high, heat 3 tablespoons of oil. Add the onion and cook until it begins to soften, stirring frequently. Stir in the curry powder, cumin and coriander and cook until the spices are fragrant, 1 to 2 minutes. Add the garlic and ginger. 2. Add the chicken and saute until just cooked through, stirring frequently, about 3 minutes, adding a little oil if needed. Season to taste with salt and pepper. Pour in the wine and scrape up any browned bits from the bottom of the pan. Transfer contents to a bowl. 3. Clean the pan and heat over medium the remaining 2 tablespoons of oil until hot. Add the potato and cook until it begins to brown, stirring often. Add the carrot and stock, cover and cook until the potatoes and carrots are crisp-tender, about 3 minutes, stirring occasionally. 4. Uncover, return the chicken to the pan, add the chutney and blend. Stir in the cilantro and taste to adjust the seasonings, scrape into a bowl, cover and chill to room temperature. 5. On a lightly floured board or pastry cloth, roll out each sheet of pastry to about 11 by 16½ inches and cut into six 5½-inch squares. 6. Assemble the pies: Line two baking sheets with parchment. Spoon 1/₃ cup (2.5 ounces) filling on one side of each square, spreading it in a triangle shape, but leaving a ¾-inch border around the edges. Lightly brush the edges with water and fold the other side over to meet the edges. Gently press to seal and place on the baking pan. Refrigerate the pies on the baking sheets for 30 minutes. 7. Heat the oven to 400 F. 8. Remove the chilled pies and, using a small knife, cut 2 or 3 small steam vents in the top of each. Bake in the center of the oven until the pastry is puffed and a rich golden brown, about 25 minutes, rotating the sheets about halfway through. Remove to a rack and let cool for at least 10 minutes. Serve warm or at room temperature. Nutritional Data (per pie): Calories: 540; Cholesterol: 35 mg; Sodium: 210 mg; Fat: 35 g; Dietary Fiber: 3 g. Indiana Market's Short Rib and Horseradish Hand Pies Yield: 12 (6-ounce) hand pies • Prep time: about 1 hour 15 minutes, plus 4 hours braising • Shelf life: baked, best within 1 to 2 days; filled and refrigerated, 3 to 4 days; frozen, one month tightly wrapped Indiana Market's executive chef Eric Korn uses a rich sauce scented with reduced pinot noir and horseradish for his short rib hand pies, evoking comfort with the convenience of a carryaway meal. For the dough: 5 cups all-purpose flour 5 tablespoons unsalted butter 2 teaspoons salt 2 teaspoons fresh thyme leaves 1 cup water 2 large eggs 2 tablespoons vinegar For the filling: 2 tablespoons vegetable oil 3½ pounds bone-in short ribs salt and pepper 1 pound carrots, peeled and coarsely chopped 10 ounces chopped onions 5 cups beef stock 2 cups pinot noir 4 tablespoons spicy horseradish, finely chopped, plus 2 tablespoons horseradish 1 tablespoon honey 1 egg mixed with 2 teaspoons water 1. Prepare the dough: In the bowl of a food processor, combine the flour, butter, salt and thyme and pulse until the mixture resembles coarse meal. Add the water, eggs and vinegar and process just until the dough comes together. Gather into a ball, wrap in plastic and refrigerate. 2. Prepare the filling: In a large casserole over medium-high, heat the oil until hot. Season the ribs with salt and pepper and sear on all sides, taking care not to crowd them. Add the carrots and onions, and cook for 2 to 3 minutes. Stir in the stock, wine, spicy horseradish and honey, scraping up any browned bits. Cover, reduce the heat and braise for 4 hours. Let cool. 3. Remove meat, reduce liquid by half, and puree the vegetables. 4. Take the meat off the bone. Discard the bones. Shred or chop the meat and combine it with the vegetable puree. Add the remaining horseradish and taste to adjust the seasonings. Let cool to room temperature. 5. Assemble the pies: Roll the dough out on a lightly floured board to about 1⁄₈-inch thick. Cut into 5½-inch circles, divide the meat mixture among the circles, placing on one side. Brush the edges of the dough with water, fold one side over, and press with a fork to seal. Brush the tops with egg wash and place on a baking sheet lined with parchment. Chill for 15 minutes. PREPARING 6. Heat the oven to 400 F. Bake the pies HANDHELD PIES until golden, approximately 30 minutes. Nutritional Data (per 6-ounce pie): Calories: 470; Cholesterol: 130 mg; Sodium: 830 mg; Fat: 20 g; Dietary Fiber: 3 g. Joanna Pruess is a regular contributor to Specialty Food Magazine. @ CAN BE TRICKY. To prevent soggy crusts or dried-out fllings, read these 7 helpful tips at specialtyfood.com/ onlinehighlights.