BRING ON THE FUNK SPICY CHICKEN AND GORGONZOLA HAND PIES

Appetizers|8 Ingredients or less|Chicken

Ingredients

2 cups cooked boneless skinless chicken breasts (or thighs), chopped into ½” pieces (leftover or rotisserie chicken is also great here!)

4 slices cooked bacon, chopped

½ cup scallions, chopped

2 cups cheddar cheese, shredded

½ cup Miller’s Sweet and Spicy Banana Pepper Sauce, Habanero

¾ teaspoon salt

1, 17.3 ounce package Pepperidge Farm frozen puff pastry sheets (2), thawed

½ cup gorgonzola cheese, crumbled

2 egg yolks

Instructions

Preheat oven to 400 degrees and line 2 large rimmed baking sheets with parchment paper.

Combine the chicken, bacon, scallions, cheddar cheese, banana pepper sauce, and salt in a large bowl and mix well until everything is evenly coated.

Roll each sheet of puff pastry into a 14” x 14” square and cut into 4 even squares (8 total). Divide the filling between each square, placing it on 1 half of the dough. Sprinkle about 1 tablespoon of the gorgonzola cheese on the top of the filling.

Combine the egg yolks with 2 teaspoons of water and whisk. Brush the egg wash lightly on the edges of each pastry square.

Fold the other half of the dough over the filling, corner to corner, creating a triangle. Crimp the edges together with a fork.

Cut 3 vents in the top of each triangle with a steak knife to allow steam to escape. Place the pastries on the prepared baking sheets.

Spread the remaining egg wash all over the tops of the pastries.

Bake for 14 minutes until the pastries are puffed and golden brown. DEVOUR!

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