Ingredients:

  • 2 ½ cups all-purpose flour (312g)
  • 1 tsp salt
  • 1 cup unsalted butter, chilled and diced (227g)
  • 6-8 tbsp cold water
  • 1 lb boneless, skinless chicken breasts (450g), cooked and shredded
  • 1 cup bell peppers, finely diced
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 cup shredded cheddar cheese (100g) (optional)
  • 1 egg (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Add cold water gradually until dough comes together.
  4. Shape into a disk, wrap in plastic, and chill for at least 30 minutes.
  5. In a skillet, sauté onion and garlic until translucent.
  6. Add bell peppers and cook until softened.
  7. Stir in shredded chicken, thyme, paprika, salt, and pepper.
  8. Remove from heat and let cool slightly before mixing in cheese (if using).
  9. Preheat the oven to 400°F (200°C).
  10. Roll out the chilled dough on a floured surface.
  11. Cut into squares or circles, depending on desired shape.
  12. Place filling in the center, fold, and seal edges with a fork.
  13. Arrange pastries on a parchment-lined baking sheet.
  14. Brush tops with beaten egg.
  15. Bake for 25-30 minutes, until golden brown.
  16. Allow to cool slightly, then serve warm.