Pair these savory pastries with a fresh salad for a complete lunch, or serve as a snack or appetizer.
Moroccan Chicken and Apricot Hand Pies
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- Difficulty Level Intermediate
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- 2 ½ cups Pastry flour
- ½ tsp salt
- 1 cup butter, cubed
- 2 eggs, divided
- 2 tsp white vinegar
- 1 tbsp unsalted butter
- ¼ cup chopped onion
- 1 clove garlic, minced
- ½ cup diced red pepper
- ¼ tsp each cumin and oregano
- ¼ tsp each salt and pepper
- Pinch cinnamon (optional)
- ¼ cup diced dried apricots
- 1 cup shredded cooked chicken
- 3 tbsp sodium-reduced chicken broth
- Pastry: In food processor, pulse together pastry flour and salt. Add butter; pulse 3 or 4 times or until mixture resembles coarse crumbs with some larger pieces
- In measuring cup, whisk 1 egg with vinegar; add enough ice water to make ½ cup. Pour over flour mixture; pulse just until dough starts to clump together.
- Transfer to lightly floured surface and knead a few times or until dough comes together. Wrap in plastic wrap and refrigerate for 45 minutes.
- Meanwhile, melt butter in skillet set over medium heat; sauté onion and garlic for about 3 minutes or until softened.
- Add red pepper; cook for 5 to 6 minutes or until tender.
- Add cumin, oregano, salt, pepper, and cinnamon (if using).
- Add apricots, chicken and broth to skillet; simmer for 3 to 5 minutes or until chicken is moistened. Let cool.
- Preheat oven to 375°F.
- On lightly floured surface, roll out dough to scant ¼-inch thickness. Cut into 4-inch rounds, rerolling scraps once, to make 18 rounds. Transfer rounds to parchment paper–lined baking sheet, about 1 inch apart.
- Place heaping tablespoonful of filling onto one half of each round, leaving border all around.
- Whisk remaining egg with 1 tbsp water; brush edges with some of the egg wash. Fold pastry over and seal edges with fork. Brush tops with egg wash.
- Bake for 30 to 35 minutes or until golden and crisp.
- Tips: Make filling ahead; cover and refrigerate until ready to use.
- Tip: Add ¼ cup sliced pitted green olives to chicken mixture if desired; reduce salt to a pinch and replace oregano with ground ginger.
- Recipe courtesy of: Ardent Mills/SimplyMilled
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