Ingredients:

  • 2 cups (240g) all-purpose flour
  • 1 tsp (5g) salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 1/4 cup (60ml) ice water, plus more if needed
  • 2 cups (300g) cooked chicken, shredded
  • 1/2 cup (80g) finely chopped onion
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) mayonnaise
  • 1/4 cup (15g) fresh parsley, chopped
  • 1 tsp (5g) paprika
  • 1/2 tsp (2g) black pepper
  • 1/2 tsp (2g) salt
  • 1 large egg (for egg wash)

Instructions:

  1. In a mixing bowl, combine the 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.
  4. Divide the dough into two discs, wrap in plastic wrap, and refrigerate for 30 minutes.
  5. In a large bowl, combine shredded chicken, onion, garlic, mayonnaise, parsley, paprika, black pepper, and salt. Mix until combined.
  6. Preheat the oven to 400°F (200°C). On a floured surface, roll out one dough disc into a 1/8-inch thick sheet.
  7. Use a round cutter (or a bowl) to cut out 4-5 inch circles.
  8. Place a generous tablespoon of filling in the center of each dough circle.
  9. Fold the dough over and pinch the edges to seal. Optionally, crimp the edges with a fork for visual appeal.
  10. Place patties on a baking sheet lined with parchment paper.
  11. Beat the egg and brush the tops of the patties with it for a golden finish.
  12. Bake for 25-30 minutes or until patties are golden brown and flaky.
  13. Allow to cool slightly before serving.