BRING ON THE FUNK CHICKEN AND GORGONZOLA HAND PIES
I was chosen as 1 of 30 bloggers to compete in the Miller’s Sweet and Spicy Banana Pepper Sauce Blogger Recipe Challenge! The challenge is to really think outside of the box and create new recipes highlighting their delicious banana pepper sauces in entrees and appetizers.
One of my favorite tailgate dishes is a hand pie (aka turnover, pastie, empanada, etc…)! Bottom line – hand-held pastry stuffed with deliciousness! The Miller’s banana pepper sauce brings this version to new heat-sweet heights and the gorgonzola brings on the funk in this chicken and bacon masterpiece.
Here’s how I made it! Note – you can also scroll to the bottom of this post to skip to the full recipe or click on the photos in this post which will link you to the recipe page as well.
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.
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!
BRING ON THE FUNK CHICKEN AND GORGONZOLA HAND PIES
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
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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