Ingredients:

  • 2 cups all-purpose flour (240g)
  • 1 teaspoon salt
  • 1 cup unsalted butter, cold and cubed (227g)
  • 6-8 tablespoons ice water (90-120ml)
  • 2 cups cooked chicken, shredded (about 300g)
  • 1 cup mixed vegetables (like peas and carrots) (150g)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in the cold butter until the mixture resembles coarse crumbs.
  3. Gradually add ice water, mixing until a dough forms. Avoid overworking.
  4. Shape the dough into a disc, wrap in plastic, and chill for at least 30 minutes.
  5. In a skillet, sauté onions and garlic until softened.
  6. Add the shredded chicken, mixed vegetables, thyme, paprika, salt, and pepper. Stir and cook for 5 minutes.
  7. Remove from heat and let the filling cool.
  8. Preheat the oven to 400°F (200°C).
  9. Roll out the chilled dough on a floured surface to 1/8-inch thickness.
  10. Cut the dough into squares or circles, depending on your aesthetic desire.
  11. Place filling in the center of each piece and fold over, sealing the edges with a fork.
  12. Brush with beaten egg for a golden finish.
  13. Arrange the pastries on a baking sheet lined with parchment.
  14. Bake for 25-30 minutes or until golden brown and flaky.
  15. Cool slightly before serving.