Pheasant Hand Pies

Pheasant Hand Pies 

Ingredients: 

1 cup cooked pheasant, quail, dove, turkey, chukar or rabbit

1 cup carrots, sliced 

1 cup peas, frozen or canned 

2 celery ribs, chopped 

1 cup corn 

1/2 cup green beans 

3 cloves garlic, minced 

½ yellow onion, chopped 

1/3 cup butter 

3 tbsp flour (can omit flour for gluten free, sub 2 tbsp cornstarch)

1 tsp salt 

1 tsp cracked pepper

1 tsp smoked paprika 

2 cups chicken broth 

1 can cream of chicken 

¼ tsp celery seed 

1 tsp dried thyme 

2 tbsp olive oil or avocado oil 

4 sheets puff pastry 

1 egg

2 tbsp melted butter 

2 tbsp flaky salt 

3 tbsp fresh thyme, minced 

Directions:  

1. In a large deep skillet over medium-high heat add oil, onion, carrots, and celery. Cook down until onions are translucent. Add garlic and cook 30 more seconds. 
2. Add butter and flour to skillet, mix until flour brown and smells slightly nutty. 
3. Add chicken broth, cream of chicken and all seasonings. Bring to a boil, reduce heat, and add peas and green beans, along with cooked bird meat. Simmer on low for 30-40 minutes. 
4. Remove from heat and allow to cool, stirring to release heat from middle and bottom. 
5. Roll out your puff pastry and cut into even sizes and amounts. You’ll want even cuts so your hand pies line up. 
6. In the middle of half your puff pastry halves, use a cookie cutter or knife to cut out a middle section. 
7. On the uncut portion scope cooled filling into center leaving a boarder edge. Top with cut section. Using a form press down the edges. 
8. In a small bowl mix melted butter with egg and beat with a fork until blended. Brush around the edges of the pastry dough. Dust with flaky salt and thyme leaves. 
9. Bake at 400º until pastry is golden and brown and center is bubbly. Remove and enjoy.