Flaky hand pies packed with tender chicken, lemon zest, and capers for a zesty, flaky snack.
# Components:
→ Filling
01 - 1 cup cooked chicken breast, finely chopped
02 - 2 tablespoons capers, rinsed and chopped
03 - 2 tablespoons fresh parsley, chopped
04 - 1 tablespoon lemon zest
05 - 2 tablespoons fresh lemon juice
06 - 1/4 cup grated Parmesan cheese
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons unsalted butter
11 - 2 tablespoons all-purpose flour
12 - 1/3 cup low-sodium chicken broth
→ Dough
13 - 1 sheet ready-rolled puff pastry, thawed (about 225 grams)
14 - 1 egg, beaten (for egg wash)
# Method:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth and cook until thickened, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix the chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan cheese, garlic powder, salt, pepper, and prepared roux until fully incorporated. Allow to cool slightly.
04 - On a lightly floured surface, unroll the puff pastry. Cut into eight 4-inch diameter circles. Gather scraps, reroll if needed, and cut additional circles.
05 - Place 2 tablespoons of filling onto the center of each dough circle. Lightly brush edges with beaten egg. Fold over into half-moon shapes and firmly press edges to seal. Crimp edges with a fork.
06 - Arrange pies on the prepared baking sheet. Brush the tops with remaining beaten egg.
07 - Bake for 20 to 25 minutes until golden brown and puffed. Let cool slightly before serving.
