Pin this Golden, flaky hand pies filled with zesty chicken piccata—juicy chicken, tangy lemon, and capers—perfectly portable and irresistibly delicious.
I first served these to my family and they disappeared within minutes, everyone loved the golden flaky crust paired with the tangy filling.
Ingredients
- For the Filling: 1 cup cooked chicken breast finely chopped, 2 tablespoons capers rinsed and chopped, 2 tablespoons fresh parsley chopped, 1 tablespoon lemon zest, 2 tablespoons fresh lemon juice, 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 2 tablespoons unsalted butter, 2 tablespoons all-purpose flour, 1/3 cup low-sodium chicken broth
- For the Dough: 1 sheet (225 g) ready-rolled puff pastry thawed, 1 egg beaten (for egg wash)
Instructions
- Step 1:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2:
- In a small saucepan melt butter 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.
- Step 3:
- In a medium bowl combine chopped chicken capers parsley lemon zest lemon juice Parmesan garlic powder salt pepper and the prepared roux. Mix until well combined. Let cool slightly.
- Step 4:
- Unroll puff pastry on a lightly floured surface. Cut into 8 circles (about 4 inches/10 cm in diameter). Gather scraps reroll and cut more circles if needed.
- Step 5:
- Place 2 tablespoons of filling in the center of each circle. Brush the edges lightly with beaten egg. Fold over to form a half-moon and press edges to seal. Crimp with a fork.
- Step 6:
- Place pies on the prepared baking sheet. Brush tops with remaining egg wash.
- Step 7:
- Bake for 20–25 minutes or until golden brown and puffed. Cool slightly before serving.
Pin this My family gathers eagerly whenever I make these pies, making it a cherished snack for our weekend afternoons.
Serving Suggestions
Serve warm with a crisp white wine like Pinot Grigio or a light salad for a full appetizer experience.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven for best texture.
Variations
For a spicy twist add a pinch of red pepper flakes to the filling or substitute chicken with turkey for a different protein option.
Pin this With these tips your hand pies will be perfectly golden and delicious every time.
Recipe FAQs
- → What is the best way to ensure flaky pastry?
Use cold puff pastry and avoid overworking the dough. Chill if it becomes too warm before baking to maintain flakiness.
- → Can I use rotisserie chicken for the filling?
Yes, pre-cooked rotisserie chicken works well and saves prep time while keeping the filling flavorful.
- → How do capers enhance the flavor?
Capers add a salty, tangy bite that complements the zesty lemon and tender chicken, balancing richness with brightness.
- → What is the best way to seal the hand pies?
Brush edges with beaten egg before folding and press firmly to seal. Crimping with a fork helps prevent filling leaks while baking.
- → Can these hand pies be served cold or room temperature?
Yes, they can be enjoyed warm or at room temperature, making them versatile for gatherings or snacks on the go.