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Wing It in a Blanket

Flaky Pastry Hand Pies Stuffed with Cider-Braised Chicken Wings, Sage, and Onion

1 hour 45 minutes
Serves 4
DinnerAmericanNut-freeShellfish-freeSoy-free
Herb's take

Here’s a dinner pie that’s equal parts British pub and American fall fair. We’ll braise chicken wings in tangy apple cider with sage and onion, then wrap it all in rich, flaky pastry, call it hand-held comfort food, no fork required.

Ingredients

Yield
4

Instructions

  1. 01
    Preheat the oven to 375°F.
  2. 02
    In a large skillet or Dutch oven, melt 4 tbsp unsalted butter over medium heat. Add the onion and cook, stirring, until translucent, about 5 minutes.
  3. 03
    Add chicken wings to the pan and cook, turning occasionally, until lightly browned on all sides, 8-10 minutes.
  4. 04
    Pour in the apple cider and add minced sage, 1/2 tsp kosher salt, and black pepper. Bring to a simmer, cover, and braise the wings for 35 minutes, flipping halfway through.
  5. 05
    Uncover and continue simmering for 10-15 minutes until the cider is reduced to a syrupy glaze.
  6. 06
    Remove wings to a plate. When cool enough to handle, pick all meat from the bones and shred. Discard skin and bones. Return meat to the pan with the onion-cider mixture.
  7. 07
    Let the filling cool to room temperature before assembling the pasties.
  8. 08
    While the filling cools, make the pastry: In a mixing bowl, combine flour and 1/2 tsp kosher salt. Cut in 10 tbsp cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
  9. 09
    Drizzle in the cold water, stirring just until a shaggy dough forms. Gather and pat into a disk. Wrap and chill for 30 minutes.
  10. 10
    On a floured surface, roll out the chilled dough to 1/8 inch thick. Cut into 4 circles, about 6 inches in diameter each.
  11. 11
    Spoon a quarter of the chicken filling onto each circle. Fold dough over to make a half-moon and crimp the edge to seal.
  12. 12
    Beat the egg with 1 tbsp water. Brush the tops with the egg wash.
  13. 13
    Place pasties on a parchment-lined baking sheet. Cut a small slit in each for steam to escape.
  14. 14
    Bake for 30-35 minutes, until pastry is deeply golden.
  15. 15
    Let cool 5 minutes before serving.

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