Flaky hand pies with juicy chicken, tangy lemon, capers, and Parmesan cheese in a golden crust.
# 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 (approximately 225 grams), thawed
14 - 1 egg, beaten (for egg wash)
# Directions:
01 - Preheat 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 add chicken broth, whisking constantly until sauce thickens, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix the chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan, garlic powder, salt, black pepper, and prepared roux until evenly combined. Allow to cool slightly.
04 - Roll out puff pastry on a lightly floured surface. Cut into eight 4-inch (10 cm) diameter circles. Gather scraps, reroll, and cut additional circles if needed.
05 - Place 2 tablespoons of filling in the center of each dough circle. Lightly brush edges with beaten egg. Fold over to form a half-moon and seal edges by pressing firmly, crimp edges with a fork.
06 - Arrange pies on the baking sheet and brush tops with remaining beaten egg.
07 - Bake in the preheated oven for 20 to 25 minutes or until golden brown and puffed. Let cool slightly before serving.
