Save Golden, flaky hand pies filled with zesty chicken piccata—juicy chicken, tangy lemon, and capers—perfectly portable and irresistibly delicious.
I first served these mini pies at a family gathering and they disappeared quickly—a true crowd pleaser.
Ingredients
- 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:
- 1 sheet ready-rolled puff pastry: thawed (225 g)
- 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.
Save My family loves to gather around and enjoy these pies, especially during weekend brunches.
Notes
For extra flavor, add a pinch of red pepper flakes to the filling. Pair with a crisp white wine like Pinot Grigio.
Required Tools
Saucepan, mixing bowl, rolling pin, circular cookie cutter (or glass), baking sheet, pastry brush, fork
Allergen Information
Contains wheat (gluten), egg, milk (dairy), chicken. Capers may be processed with other allergens. Check labels if concerned.
Save These mini hand pies offer a delightful blend of flavors in an easy-to-eat package, perfect for any occasion.
Recipe Guide
- → What type of chicken is best to use?
Cooked chicken breast works best, finely chopped to blend well with the filling and maintain moistness.
- → Can I prepare the hand pies ahead of time?
Yes, assemble the pies and refrigerate them before baking. Bake just before serving for best texture.
- → What kind of pastry is recommended?
Ready-rolled puff pastry provides a flaky, buttery crust that crisps beautifully during baking.
- → How can I add extra flavor to the filling?
Incorporate a pinch of red pepper flakes or increase fresh parsley for additional brightness and a subtle kick.
- → What beverages pair well with these hand pies?
A crisp white wine like Pinot Grigio complements the lemon and caper flavors perfectly.