Golden flaky pastries filled with juicy chicken, tangy lemon, and capers, perfect for a flavorful 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 (approximately 7.9 ounces)
14 - 1 egg, beaten for egg wash
# Directions:
01 - Preheat the oven to 400°F and 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 while whisking and cook until mixture thickens, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix together chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan cheese, garlic powder, salt, pepper, and the prepared roux until fully combined. Allow filling to cool slightly.
04 - Unroll the thawed puff pastry on a lightly floured surface. Cut into eight 4-inch diameter circles. Reroll scraps as needed to obtain additional circles.
05 - Spoon 2 tablespoons of filling onto the center of each pastry circle. Lightly brush the edges with beaten egg. Fold each circle in half to form a half-moon shape and press edges firmly to seal. Crimp edges with a fork to secure.
06 - Place the pies on the prepared baking sheet and brush the tops with the remaining beaten egg.
07 - Bake for 20 to 25 minutes or until the pies turn golden brown and puffed. Allow to cool slightly before serving.
