# List of Ingredients:
→ Filling
01 - 1 cup cooked chicken breast, finely chopped
02 - 2 tbsp capers, rinsed and chopped
03 - 2 tbsp fresh parsley, chopped
04 - 1 tbsp lemon zest
05 - 2 tbsp fresh lemon juice
06 - 1/4 cup grated Parmesan cheese
07 - 1/2 tsp garlic powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
10 - 2 tbsp unsalted butter
11 - 2 tbsp all-purpose flour
12 - 1/3 cup low-sodium chicken broth
→ Dough
13 - 1 sheet ready-rolled puff pastry, thawed (approximately 225 g)
14 - 1 egg, beaten (for egg wash)
# Step-by-Step Directions:
01 - Heat the oven to 400°F and 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, whisking constantly until thickened, about 2 minutes. Remove from heat.
03 - In a medium bowl, mix chopped chicken, capers, parsley, lemon zest, lemon juice, Parmesan, garlic powder, salt, pepper, and the prepared roux until evenly blended. Allow to cool slightly.
04 - Unroll puff pastry on a lightly floured surface. Cut into eight 4-inch (10 cm) circles. Gather scraps, reroll, and cut additional circles if needed.
05 - Place 2 tablespoons of filling in the center of each pastry circle. Lightly brush edges with beaten egg. Fold over to form a half-moon and press edges to seal. Crimp edges with a fork for a secure seal.
06 - Arrange pies on the prepared baking sheet and brush tops with remaining beaten egg to ensure a golden finish.
07 - Bake for 20 to 25 minutes, or until golden brown and puffed. Let cool slightly before serving.
