Turn the oven on to high heat (400°F, 200°C). Spread parchment paper on a baking pan.
2. Prepare the Filling:
In a large pan, heat the olive oil over medium heat.
Add chopped onion and cook until transparent, about 5 minutes.
Add minced garlic and cook for another minute.
Stir in diced carrot and celery, and cook for 5-7 minutes or until vegetables are tender.
Add cooked chicken, frozen peas, dried thyme, salt, and pepper. Heat through, then cook for an additional 2-3 minutes. Remove from heat and let filling cool slightly.
3. Assemble the Hand Pies:
On a lightly floured surface, roll out the thawed puff pastry sheets. Cut the pastry sheets into rounds using a knife or a circular cutter.
Place a portion of the chicken and vegetable filling on half of each pastry circle, leaving a small border around the edge.
Fold the other half of the pastry over the filling to create a half-moon shape. Press down on the edges to seal, then use a fork to crimp them.
4. Prepare for Baking:
Place the assembled hand pies on the prepared baking sheet.
Brush the tops of the pies with beaten egg to give them a golden finish.
5. Bake:
Bake in the preheated oven for 20-25 minutes, or until the pies are puffed up and golden brown.
6. Serve:
Remove the hand pies from the oven and let them cool slightly before serving. Enjoy these delicious hand pies as a convenient snack or warm them up for a tasty treat.
