Instructions

1. 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
2. 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.
3. Transfer to lightly floured surface and knead a few times or until dough comes together. Wrap in plastic wrap and refrigerate for 45 minutes.
4. Filling:
5. Meanwhile, melt butter in skillet set over medium heat; sauté onion and garlic for about 3 minutes or until softened.
6. Add red pepper; cook for 5 to 6 minutes or until tender.
7. Add cumin, oregano, salt, pepper, and cinnamon (if using).
8. Add apricots, chicken and broth to skillet; simmer for 3 to 5 minutes or until chicken is moistened. Let cool.
9. Preheat oven to 375°F.
10. 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.
11. Place heaping tablespoonful of filling onto one half of each round, leaving border all around.
12. 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.
13. Bake for 30 to 35 minutes or until golden and crisp.
14. Tips: Make filling ahead; cover and refrigerate until ready to use.
15. Tip: Add ¼ cup sliced pitted green olives to chicken mixture if desired; reduce salt to a pinch and replace oregano with ground ginger.
16. Recipe courtesy of: Ardent Mills/SimplyMilled

• Course : Appetizer
• Recipe Type : Appetizers