Golden flaky pastries filled with juicy chicken, lemon zest, capers, and Parmesan for a flavorful snack.
# Ingredient List:
→ 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 (225 g)
14 - 1 egg, beaten (for egg wash)
# How-To Steps:
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 continuously until thickened, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan, garlic powder, salt, black pepper, and the prepared roux until well blended. Allow to cool slightly.
04 - Roll out puff pastry on a lightly floured surface. Cut into eight 4-inch diameter circles. Reroll scraps to cut additional circles if necessary.
05 - Spoon 2 tablespoons of filling onto the center of each pastry circle. Lightly brush edges with beaten egg. Fold over to create a half-moon shape and press edges to seal, crimping with a fork.
06 - Place pies on prepared baking sheet and brush tops with remaining beaten egg.
07 - Bake for 20 to 25 minutes until golden brown and puffed. Cool slightly before serving.
