Whether you call them samosas, pasties, empanadas, sambusas, pierogis, dumplings, börekitas, or hand pies — one thing is for sure: Warm dough pockets stuffed with savory fillings make for a downright irresistible snack.
Mashed potatoes make the Crazy Feta-spinach filling extra smooth and comforting, while the heat in the Harissa Chicken filling meets its cooling match in the Yogurt Dill sauce.
Pro-tip: These fillings are highly addictive even before they go into the pies, so beware of overzealous taste testers lurking around your kitchen.
Hand Pies with Crazy Feta and Spinach + Harissa Chicken and Rice
Prep Time:45-50 minutes
Bake Time:25-30 minutes
Yield: 12-16 of each type of hand pie
1 package of CAVA Harissa
1 package of CAVA Crazy Feta
1 package of CAVA Yogurt Dill sauce
2 packages of frozen all-butter puff pastry
1/2 cup of all-purpose flour (for flouring puff pastry and surface)
2 small potatoes, boiled, peeled and mashed
1 package frozen spinach, thawed, cooked, and drained
1 cup of rice, cooked in chicken broth
1 package of chicken tenders, chopped to bite size
1 teaspoon of cumin, turmeric, paprika, salt, and pepper
1 shallot or small onion, sliced and fried or caramelized (optional)
1 egg yolk, beaten with 2 tablespoons of cold water
2 tablespoons of poppy seeds
2 tablespoons of sesame seeds
Follow instructions to thaw frozen puff pastry packages.
Prepare Harissa chicken and rice filling: In a small mixing bowl, add 3 tablespoons of CAVA Harissa, 2 tablespoons of olive oil, and 1 teaspoon of each cumin, turmeric, paprika, salt, and pepper. Mix vigorously. Spoon Harissa mixture onto the diced chicken, and mix well until every piece of chicken is covered by mix.
Sauté chicken until ready, 3-5 minutes.
Mix cooked Harissa chicken bites with a cup of cooked rice and fried shallot — and then fold in two more tablespoons of Harissa.
Prepare Crazy Feta and spinach filling: In a medium mixing bowl, add one package of CAVA Crazy Feta, mashed potatoes, and spinach. Mix thoroughly and set aside.
And now, for the fun part — assemble hand pies: Preheat oven to 350° Fahrenheit, and line two baking sheets with parchment paper. Flour work surface and rolling pin, and carefully unfold thawed puff pastry sheets. Roll to smooth each sheet, and using a 3-3.5 inch diameter glass, cut as many circles as you can out of each sheet. The number of circles you get may vary, but you should have somewhere between 12 and 20 circles from each package.
Place 1-1.5 teaspoons of the filling in the center of each circle. Fold each in half to form a semicircle, pinch the edges to close, and then run a fork along the edges to seal.
Right before you’re ready to place them in the oven, lightly brush each hand-pie with the egg yolk and water mixture.
Sprinkle poppy seeds on the Crazy Feta and spinach pies, and sesame on the Harissa chicken and rice pie to easily tell them apart.
Bake for 20-25 minutes, until golden brown. Serve with CAVA Yogurt Dill sauce.
Purchase our line of dips and spreads at your area Whole Foods or other area specialty market. Click here to find the one that’s closest to you.