This post is sponsored by SugarBee® Apples. All comments and opinions are my own.
Apples are one of the must-have foods on my shopping list each week. We can go through a big bag in a matter of days. They go in the lunch boxes I pack each day, we eat them as quick and convenient snack and I use them in a variety of tasty meals and recipes.
Now most people think of dessert recipes when it comes to using apples. And while I love a big slice of apple pie, flaky apple turnovers, homemade applesauce and all those sweet treats, using apples in savory recipes make me very happy. Apples pair beautifully with all kinds of savory items including pork, chicken and sausage. There are so many great combinations, I try to find ways to incorporate apples into my menu as much as possible.
One of the most requested recipes that I make is that Cheddar Chicken & Apple Hand Pie you see above. Hearty and delicious, this is not your typical apple pie. The addition of the savory cheddar and chicken create a combination of textures and flavors that just can’t be beat!
When it comes to the apples that I choose for this recipe, SugarBee® Apples are my top choice. The bees took a honeycrisp and made it even better to create the SugarBee® apple. With flavor notes of honey, caramel and molasses, these premium apples are perfect for every apple moment and ideal for my recipe.
Available in the produce aisle at Publix, grab a bag and enjoy that great taste at every snack and meal occasion.
Cheesy Chicken & Apple Hand Pies
- 2 sheets puff pastry
- 1 tbsp butter
- 1/2 cup sweet onion - chopped
- 1/2 cup SugarBee® Apples - cubed
- 1 tbsp fresh sage - chopped
- 1/2 cup shredded chicken breast
- 4 oz sharp cheddar cheese - shredded
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 egg
- 1 tsp water
- Melt the butter in a large skillet and add the onion and apples. Cook, stirring often, for 4 - 6 minutes or until softened.
- Stir in the sage and cook for an additional minute, until fragrant. Remove from heat and cool.
- Once cooled, stir in the chicken, cheese, salt and pepper and stir to combine.
- Preheat oven to 400º F. Line a sheet pan with parchment paper.
- Thaw pastry dough according to package instructions until it's easy to roll out; not quite to room temperature.
- Dust your work surface with flour and roll out the puff pastry to about 10"x12" rectangle. Cut each sheet into 4 smaller rectangles.
- Divide the mixture and spoon it onto 4 of the rectangles, leaving a 3/4" border all around.
- Place another rectangle over top and use a fork to crimp and seal the filling within the puff pastry pocket. Cut 3- 4 slits on the top of the pastry and brush with egg wash (egg whisked with 1 teaspoon of water).
- Place the filled pastry pocket on the prepared sheet pan and bake until golden brown, about 20 minutes. Cool slightly before serving.