Golden, flaky hand pies filled with tangy lemon chicken, capers, and Parmesan—a perfect savory snack.
# What you'll need:
→ 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 (7.94 ounces) ready-rolled puff pastry, thawed
14 - 1 large egg, beaten (for egg wash)
# Method:
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 while whisking and cook until thickened, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan cheese, garlic powder, salt, black pepper, and the prepared sauce until evenly combined. Let cool slightly.
04 - Unroll puff pastry on a lightly floured surface. Cut into eight 4-inch diameter circles using a cookie cutter or glass. Gather scraps, reroll, and cut additional circles if necessary.
05 - Place 2 tablespoons of filling in the center of each dough circle. Lightly brush edges with beaten egg. Fold dough over to form a half-moon shape and press edges to seal. Crimp edges with a fork to secure.
06 - Arrange hand pies on prepared baking sheet. Brush tops with remaining beaten egg. Bake for 20 to 25 minutes until golden brown and puffed. Let cool slightly before serving.
