Mediterranean🥩 Meat

Mini Greek Chicken Pies

Name: Mini Greek Chicken Pies
Total time: 1 h 25 min
Yield: 24 servings
Cuisine: Mediterranean
Ingredients: 1½ lb Chicken thighs; to taste Salt; to taste Freshly ground black pepper; ~2 tbsp Olive oil; 2 tbsp Olive oil or butter; 1 Onion; 2 Scallions; 8 oz Cream cheese; 4 oz Feta cheese; 1-2 tsp Dried thyme; ~1 tsp Dried dill; 1/4-1/2 tsp Crushed red pepper flakes; 2 sheets Puff pastry sheets; 2 Egg yolks; 3-4 tbsp Milk

⏱ 85 min🍽 Serves 24

Adapted from a video by Dimitra's Dishes

Mini Greek Chicken Pies Everyone Always Asks Me For

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Ingredients

Chicken thighsboneless, skinless1½ lb
Saltto taste
Freshly ground black pepperto taste
Olive oila drizzle, for the chicken~2 tbspest.
Olive oil or butterfor the filling2 tbsp
Onionsmall, finely diced1
Scallionsfinely sliced2
Cream cheesesoftened, full fat8 oz
Feta cheesecrumbled4 oz
Dried thyme1-2 tsp

Steps

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1
Preheat the oven to 400°F. Place chicken thighs on a baking sheet, drizzle lightly with olive oil, and season both sides generously with salt and pepper.
2
Bake the chicken for about 25 minutes, until fully cooked (internal temp 165°F). Remove and shred or chop the chicken while still warm with two forks; set aside.
3
Heat a little olive oil in a skillet and cook the diced onion until soft and lightly golden, about 5 minutes. Add the sliced scallions and cook another 2-3 minutes until fragrant, then remove from heat.
4
While the pan is still warm, add the softened cream cheese and mix until it melts into the onion mixture.
5
Add the shredded chicken to the pan along with dried dill, dried thyme, and red pepper flakes, then crumble in the feta cheese. Mix everything until well combined and creamy. Taste and adjust seasoning as needed.
6
Set the filling aside to cool while you prep the puff pastry. Cut the thawed sheets into 24 rectangles (cut each sheet into 3 strips, then each strip into 4 pieces) or use a round cutter for 24 circles (this method creates some scraps).
7
Whisk the egg yolks with milk to make an egg wash, and brush the edges of the bottom pastry pieces.
8
Mound about 1-2 tablespoons of the chicken filling in the center of each bottom piece, making a small heap so the filling is generous.
9
Gently stretch the top pastry piece slightly larger and place over the filling. Press the edges with a fork to seal and create a decorative border. Brush the tops with more egg wash and optionally score a decorative pattern on top.
10
Chill the assembled pies in the refrigerator or freezer for 15-20 minutes while the oven preheats to 400°F.
11
Bake the pies for 20-25 minutes, until puffed and golden to deep brown. Let cool for about 5 minutes before serving.

Mini Greek Chicken Pies

Ingredients

Steps

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