Irresistible Buffalo Chicken Blue Cheese Hand Pies: Your Ultimate Party Appetizer
Prepare to delight your taste buds with these extraordinary Buffalo Chicken Blue Cheese Hand Pies! They meticulously capture all the bold, spicy flavor of classic buffalo chicken wings and the rich, tangy essence of blue cheese, encasing them within a delicate, buttery pastry. Each pie is baked to flaky perfection, offering a truly irresistible, handheld culinary experience.
Why These Buffalo Chicken Hand Pies Are Your Next Party Hit
These charming little pies are absolute crowd-pleasers, destined to be the star of any event. Their appeal isn’t limited to just football parties, lively tailgates, or even a casual get-together. These are truly “take-anywhere-and-collect-the-accolades” pies! Imagine serving a batch of these at your next potluck or family gathering – they’re sure to disappear quickly. The convenience of a self-contained, savory pastry means no messy plates, just pure, concentrated flavor that guests can easily enjoy while mingling.
The magic starts with the beautifully flaky, all-butter pâte brisée – a fancy French term for a perfectly rich pie crust. This isn’t just any pastry; it’s designed to complement the vibrant filling. The buffalo sauce permeates every layer, ensuring that the entire pie offers a cohesive and harmonious flavor profile. When paired with a side of cooling blue cheese dressing, each bite becomes a divine symphony of spicy, savory, and creamy notes. To round out your spread, consider adding some of my other popular appetizers like saucy baked chicken wings, a fresh baba ganoush, or my irresistible easy garlic knots. For the ultimate buffalo-themed bash, you absolutely must include some classic Buffalo chicken dip!
The Story Behind the Creation: A Celebration of Flavor and Friendship
These delightful hand pies hold a special place in my heart, as they were originally crafted for a very unique occasion: a baby shower for my dear friend David, from Spiced Blog. I’ve known David for a long time, and his blog is my absolute favorite resource for what I lovingly refer to as “man-food.” He has a remarkable talent for working with ingredients like robust buffalo sauce, crispy bacon, and expertly grilled meats, always adding his signature refined twist. His creations are never just basic; they are beautifully presented, incredibly flavorful, and resonate deeply with anyone who appreciates hearty, satisfying cuisine. If you’re looking for dishes that appeal to a wide range of palates, especially those who appreciate robust flavors, David’s blog is a treasure trove.
When I was tasked with creating something truly “David-worthy,” a moment of culinary panic briefly set in. Then, the idea of buffalo wings, a universally beloved classic, sparked. Is there anything more iconic and satisfying than buffalo chicken wings? Perhaps fine motorcycles, but those, unfortunately, aren’t edible! These hand pies capture that same essence of pure comfort and bold flavor, making them the perfect contribution to any celebration. And knowing David, his little baby boy is destined to be one lucky taste-tester, growing up with such incredible food!
Effortless Preparation: Smart Shortcuts for Gourmet Results
One of the best-kept secrets about these Buffalo Chicken Blue Cheese Hand Pies is their incredible ease of preparation. *Lean in close, because this is important:* The filling comes together in mere minutes, especially if you take a clever shortcut. I often rely on a store-bought rotisserie chicken for its convenience and delicious flavor. No shame in that game! When you’re busy, using pre-cooked chicken means your savory filling can be whisked together in under 3 minutes, freeing up your valuable time for other tasks, or simply for some much-needed relaxation.
The most “time-consuming” part of this recipe actually involves passive waiting: chilling the pastry dough. But this isn’t active work; it’s the perfect excuse to unwind with your favorite book or binge-watch that show you’ve been meaning to catch up on. This chilling step is absolutely essential for achieving that desirable flaky, airy crust. I typically use a 4-inch round cutter to create generous, satisfying hand pies. However, for smaller, more delicate appetizers, a 2.5 to 3-inch cutter works wonderfully, yielding cute, one-bite pastries that are perfect for a sophisticated cocktail party. The versatility in size makes them adaptable for any occasion.
The Secret to Ultimate Flakiness: A Quick Pastry Masterclass
Let’s dive into a crucial pastry lesson that will transform your baking! There’s a distinct difference between a good crust and an exceptional, ultra-flaky crust, and it all comes down to one simple, yet often overlooked, step: chilling. Take a look at the visual example below:
Both of these hand pies were crafted from the same batch of pâte brisée, using identical techniques and a generous sprinkle of love. Yet, the pie on the right boasts a remarkably flakier, puffier texture, almost mimicking the delicate layers of puff pastry. The key differentiator? Refrigeration time. The hand pies on the right enjoyed an overnight chill, allowing the butter within the dough to fully re-solidify. The pies on the left, however, only chilled for a mere hour.
The science behind this is fascinating: when cold, solid butter, distributed in tiny pockets throughout your dough, is introduced to a screaming hot oven, the water inside the butter rapidly converts into steam. This steam then forces the layers of dough apart, creating those beautiful, airy pockets that define a truly flaky crust. If the butter is too warm and soft, it melts too quickly and incorporates into the dough before sufficient steam can be generated, resulting in a denser, less impressive texture. So, for the flakiest, most divine hand pies, remember this golden rule: **always chill that pastry dough thoroughly!** The longer the chill, the more pronounced and delightful the flakiness will be.
Pro Tips for Perfecting Your Buffalo Chicken Hand Pies
- Embrace the Rotisserie: Don’t feel guilty about using a store-bought rotisserie chicken. It’s a fantastic time-saver that doesn’t compromise on flavor, making these gourmet-level hand pies accessible even on busy days.
- Pastry Chilling is Non-Negotiable: As highlighted in our pastry lesson, chilling your dough is paramount. For the best results, aim for at least an hour of refrigeration after cutting the rounds, and ideally, let them chill overnight after assembly. This ensures maximum flakiness.
- Mastering the Egg Wash: The egg wash provides that gorgeous golden sheen and helps seal the pies. For a super smooth, streak-free application, whisk your egg wash ingredients with an immersion blender. Apply it lightly; too much can make the crust tough.
- Secure Sealing: Firmly press the edges of your hand pies together to prevent any delicious filling from escaping during baking. A fork can be used to crimp the edges, adding both a decorative touch and extra security.
- Ventilation is Vital: Before baking, remember to cut a few small slits (vents) into the top of each pie using a sharp pairing knife. This allows steam to escape, ensuring an even bake and preventing the pies from bursting.
- Make-Ahead & Freezing Options: These hand pies are ideal for meal prep! You can assemble them completely, then freeze them unbaked on a baking sheet until solid. Transfer to an airtight freezer bag for longer storage. Bake directly from frozen, adding an extra 10-15 minutes to the baking time, until golden brown and cooked through.
- Customize Your Heat and Cheese: Adjust the amount of Frank’s Red Hot sauce to suit your preferred spice level. While blue cheese is traditional and perfectly complements the buffalo flavor, feel free to experiment with other cheeses like cheddar or Monterey Jack if you prefer a milder profile.
Serving Suggestions for an Unforgettable Experience
To truly complete the buffalo chicken experience, serve these warm hand pies alongside a generous bowl of creamy blue cheese or ranch dressing. The cool, tangy dip offers a delightful contrast to the warm, spicy filling. Don’t forget a side of crisp celery sticks – they provide that essential refreshing crunch, just like with traditional buffalo wings.
These Buffalo Chicken Blue Cheese Hand Pies are more than just an appetizer; they’re a statement. They embody comfort, flavor, and a touch of culinary flair, making them a perfect addition to any menu. Enjoy the accolades and savor every delicious, flaky bite!
The Buffalo Chicken Blue Cheese Hand Pies Recipe
Buffalo Chicken Blue Cheese Hand Pies
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Ingredients
For the Filling:
- ½ cup Frank’s Red Hot sauce
- ¼ cup butter melted
- ¼ teaspoon Worcestershire sauce
- Freshly ground black pepper to taste
- 2 chicken breasts cooked, shredded (or roast chicken)
- ¼ cup blue cheese crumbles
Egg Wash:
- 2 eggs
- 1 tablespoon heavy cream
- ½ teaspoon kosher salt
1 double crust recipe for pâte brisée
- Blue Cheese or Ranch Salad Dressing
- Celery sliced thinly
Instructions
To Make Egg Wash:
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Place all ingredients in a small bowl. You can whisk with a whisk or a fork until homogenous, but I like to use an immersion hand blender because it is faster and produces a smooth mixture that you just can’t get by hand.
To Make Hand Pies:
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Roll out pastry to 1/8 inch thick. Cut rounds with a 4-inch round cutter (Photo 1) and place on a baking sheet lined with parchment. Refrigerate for 20 minutes.
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While your pastry chills, whisk together hot sauce, butter, Worcestershire sauce and black pepper in a large bowl. Add chicken to bowl and toss to coat.
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Remove your rounds from the refrigerator and place about a heaping tablespoon of chicken filling in the center of each round; sprinkle with blue cheese crumbles (Photo 2). Brush a little egg wash onto the outer edge of half of the pastry circle. Add just enough to dampen; you don’t want it dripping down the sides or pooling on the pastry (Photo 3).
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Gently fold the pastry circle in half. I like to corral the filling with my thumbs while lifting the pastry over the chicken. This ensures that the filling stays inside where it belongs. Press down the edges to seal. You can also crimp the edges or press with the tines of a fork. Brush a light coating of egg wash over the top of the hand pie. Refrigerate at least 1 hour or overnight.
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Pre-heat oven to 425°
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Cut several vents on the top of the cold pastry with a pairing knife. Bake in pre-heated oven for 20-25 minutes. If you chilled your pastry overnight, it might need an additional 5 minutes. The crust should be golden brown and the edges should be puffed with no visible unbaked dough.
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Serve warm.
Notes
You can re-roll your pastry scraps once and still achieve a flakey crust. Gather all your scraps into a ball and press them together – they don’t need to be one cohesive mass – when you roll them out, the layers of scraps will come together into one piece. This also helps keep it flakey. Wrap in plastic wrap and chill 2 hours or overnight. Proceed with the recipe above.
Blue Cheese Salad Dressing – Store bought makes me sad, but in a pinch you can doctor it to make it better. In a bowl mix 8oz of dressing with 1 teaspoon Worcestershire sauce, 2 teaspoons red or white wine vinegar, several dashes of hot sauce, ¼ cup blue cheese and black pepper to taste. Mix it up with an immersion hand blender, blender or Nutribullet. See, life is better already.
Store in the refrigerator in an airtight container and re-heat in the oven.
Nutrition