Flaky hand pies filled with tangy lemon chicken, capers, and Parmesan—a portable Italian-American delight.
# What you need:
→ 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 (8 ounces) ready-rolled puff pastry, thawed
14 - 1 egg, beaten (for egg wash)
# Steps to follow:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute. Gradually add chicken broth, whisking constantly until mixture thickens, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan, garlic powder, salt, pepper, and the prepared roux until thoroughly combined. Allow mixture to cool slightly.
04 - Roll out puff pastry on a lightly floured surface. Cut into 8 circles approximately 4 inches in diameter. Gather scraps, re-roll, and cut additional circles if necessary.
05 - Place 2 tablespoons of filling in the center of each circle. Lightly brush edges with beaten egg, fold over to create a half-moon shape, press edges to seal, and crimp with a fork.
06 - Arrange pies on prepared baking sheet. Brush tops with remaining egg wash. Bake for 20 to 25 minutes until golden brown and puffed. Let cool slightly before serving.
