Ingredients:

  • 2½ cups all-purpose flour
  • 1 tsp salt
  • ½ cup unsalted butter, chilled and cubed
  • ¾ cup cold water
  • 2 cups cooked chicken, shredded
  • ½ cup onion, finely chopped
  • 2 cloves garlic, minced
  • ½ cup chicken broth
  • 1 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 egg, beaten (for egg wash)

Instructions:

  1. In a mixing bowl, combine flour and salt.
  2. Cut in chilled butter until the mixture resembles coarse crumbs.
  3. Gradually add cold water and mix until a dough forms.
  4. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
  5. In a pan, heat olive oil over medium heat.
  6. Sauté onions until translucent, about 3-4 minutes.
  7. Add minced garlic and cook for an additional minute.
  8. Stir in shredded chicken, chicken broth, paprika, thyme, and black pepper. Cook until heated through and most liquid evaporates. Allow to cool.
  9. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  10. Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness.
  11. Use a round cutter (3-4 inches) to cut out circles.
  12. Place a spoonful of filling on one half of each circle. Fold and crimp the edges to seal.
  13. Brush the tops with beaten egg for a golden finish.
  14. Place on the prepared baking sheet and bake for 20 minutes or until golden brown.
  15. Cool slightly before serving.