A dough pocket filled with creamy coconut spiced chicken and onions.
Preheat oven to 400 degrees
Add the chicken, onion, coconut milk, five spice seasoning, and 2 tsp kosher salt into an oven safe dish. Cover and bake in the preheated over for approximately 30 minutes or until chicken is fully cooked.
After the chicken is done, set out uncovered so it cools down slightly. While that is happening, lay out your pizza crust on a cutting board. Line a baking sheet with parchment paper or foil and spray with non stick cooking spray.
Using approximately a 2" in diameter cup or large cookie cutter, make 8 impressions into the dough and cut them out with a pairing knife. Lay each circle onto the baking sheet.
Drain majority of the excess liquid off the chicken mixture and discard. Taste the chicken mixture and add additional salt if needed and add the garlic powder and mix well.
Take 1 tablespoon of the chicken mixture and fill half of the circle dough. Pull the other half of the dough circle over the chicken to create a half moon shape and a pocket. Crimp the edges with a fork to seal the hand pie.
Sprinkle the top of the pie with just a tiny pinch of salt. Bake at 400 degrees for 8 to 10 minutes until the pie is golden brown and the dough is cooked and no longer a pale white color.
When the hand pie first comes out of the oven, the inside with be very hot. Let the whole thing rest for a few minutes before biting into it to let the steam settle. Enjoy!
To keep the dough closed, some crusts may require an egg wash around the inside to aid in sealing the hand pie. To do this, crack an egg and by using your finger or a small brush, rub some of the egg around the edge of the inside of the dough before you close it and crimp it.
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