Bolivian Salteñas-Inspired Chicken Hand Pies

Ingredients

• 1 refrigerated pie crust
• 8 oz cooked shredded chicken
• 1 tsp olive oil
• 1/2 onion, diced
• 1 small potato, diced small
• 1/2 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp sweet paprika
• 1/3 cup frozen peas
• 1 tbsp chopped parsley
• 1 egg, beaten
• Salt and black pepper

Steps

1. Heat oven to 400°F. Cook onion and potato in oil for 5 minutes.
2. Add broth, cumin and paprika; simmer until potato is tender and most liquid is absorbed.
3. Stir in chicken, peas and parsley, season, and cool the filling slightly.
4. Cut the pie crust into four rounds, fill each with chicken mixture, fold into half-moons and crimp the edges.
5. Brush with egg and bake until deep golden and the center is hot, 18 to 22 minutes.

Allergen note: Contains wheat and eggs.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.