Chicken Club Hand Pies

PREP TIME: 10 minutes, plus 1 hour to chill dough, if needed

COOK TIME: 15 minutes

YIELD: 4 servings

INGREDIENTS:

DOUGH

• • 1¾ cups shredded mozzarella cheese
  • 2 tablespoons unsalted butter
  • 1 large egg, beaten
  • ¾ cup blanched almond flour
  • ⅛ teaspoon fine sea salt

FILLING

• • 2 strips bacon, diced
  • 2 tablespoons diced onions
  • ⅛ teaspoon minced fresh thyme
  • 1 boneless, skinless chicken thigh, cut into ¼-inch pieces (about ½ cup)
  • ¼ cup mayonnaise, homemade or store-bought
  • Fresh oregano, for garnish
  • Ranch dressing, homemade or store-bought, for serving

INSTRUCTIONS:

1. Place a pizza stone in the cold oven, then turn the oven on to 425°F. (You can use a baking sheet, but a pizza stone will bake the bottoms better.)
2. To make the dough, place the mozzarella cheese and butter in a microwave-safe bowl and microwave for 1 to 2 minutes, until the cheese is entirely melted. Stir well.
3. Add the egg and, using a hand mixer, combine well. Add the almond flour and salt and combine well with the mixer. Use your hands and work it like a traditional dough, kneading for about 3 minutes. Set the dough aside. (Note: If the dough is too sticky, chill it in the refrigerator for an hour or overnight.)
4. To make the filling, place the diced bacon and onions in a skillet over medium heat. Cook until the bacon is crispy and the onions are soft, about 3 minutes. Add the thyme and chicken and sauté until the chicken is cooked through. Remove from the heat. Add the mayo and stir well to combine. Set aside.
5. Place a greased piece of parchment paper on a rimless baking sheet. Place one-quarter of the dough on the greased parchment and pat it out with your hands to form a small circle, about 4 inches in diameter. Repeat with the remaining dough, making a total of 4 circles. Divide the cooked filling among the pies. Seal each pie closed by folding it in half and crimping the edges with your fingers.
6. Transfer the pies to the hot stone in the oven by sliding the parchment with the pies off of the baking sheet and onto the stone. Bake for 10 minutes or until the pies are golden brown. Garnish with oregano and serve with ranch dressing.
7. Store extras in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350°F oven or toaster oven for 5 minutes or until warmed through.