chicken and sweet potato hand pies... 45 minutes

the goods:

2 cups reserved sweet potatoes
1/2 cups heavy cream
1/4 teaspoon ground coriander
1/4 teaspoon ground cumin
all-purpose flour for rolling
2 sheets frozen puff pastry, thawed
4 bone-in, skin-on chicken thighs
4 cups chicken broth
1 large egg, lightly beaten
1 pound green beans, trimmed

In a large pot, bring broth and 4 cups water to a boil. Add chicken and reduce to a rapid simmer. Cook until chicken is cooked through, about 18 minutes. Transfer to a cutting board and let cool. When cool enough to handle, remove skin and bones from chicken and discard. Cut chicken into bit-size pieces.

Preheat oven to 400 degrees. In a medium bowl, mash sweet potatoes with a fork or potato masher. Add cream, coriander, and cumin, stir to combine. Season with salt and pepper.

On a floured work surface, roll out puff pastry to a 12-inch square and cut into 4 squares.

Leaving a 1/2-inch border, scoop sweet-potato mixture onto bottom half of squares. Top with chicken and brush edges of squares with some egg. Fold top halves of squares over filling to make a triangle, then crimp edges with a fork.

With a sharp knife, cut vents in pastry and brush with remaining egg. Transfer pies to a parchment-lined rimmed baking sheet and bake until golden and crisp, about 30 minutes, rotating sheet halfway through.

Meanwhile, in a large skillet, bring 1/2 inch slated water to a boil. Add green beans and cook, covered, until tender, about 5 minutes. Drain and serve with pies.