Parents of picky eaters know what their kids will and won’t eat might change at any time. While this recipe calls for chicken, broccoli and cheese, feel free to substitute the ingredients for what your kids will actually eat. These are great served warmed or at room temperature in lunch boxes.
What you’ll need
- 1 tbsp. extra-virgin olive oil
- 2 chicken breasts
- 1 head of broccoli
- 2 tbsp. low-fat cream cheese, softened
- 1 1/2 c. shredded cheddar, divided
- 2 sheets frozen puff pastry, defrosted
- 1 egg, beaten with 1 tbsp. heavy cream (for egg wash)
- Wheat flour, for rolling out dough
- Salt and pepper to taste
What to do
- Preheat oven to 450°.
- Coat baking dish in olive oil. Lightly coat chicken breasts in oil. Place them side by side in dish. Season with salt and pepper to taste.
- Bake 15-20 minutes, depending on the size of the chicken breasts, until juices are clear or a meat thermometer reaches 160-170°. Remove and cover with foil while they cool. Chop into cubes.
- Chop broccoli into small florets. Coat a skillet with oil and sauté broccoli until bright green and tender.
- Stir the chicken, broccoli, cream cheese and 1 cup cheddar until evenly mixed. Set aside while you roll out the puff pastry.
- On a floured work surface, roll out puff pastry dough evenly. It should be about 1/8″ thick. Trace the edges of a small bowl, about 4″ is a good size, with knife to cut out circles.
- Spoon the chicken-cheddar mixture onto one half of each circle. Fold the other half over the mixture creating a semicircle. Press down around the edges to seal with back of a fork. Repeat with remaining circles.
- Cover two large baking sheets with parchment paper and place hand pies evenly apart as you finish sealing them. Brush each pie with egg wash and sprinkle with remaining cheese.
- Bake for 25 minutes, or until golden brown.
It’s always a good idea to get kids involved with cooking their meals. Let them pick out the ingredients of their hands pies if they don’t like the listed ingredients.