Ingredients
For the Dough
4 cups (500 g) all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup (240 ml) warm milk
½ cup (120 g) unsalted butter, melted
1 large egg
1 tablespoon vegetable oil
For the Chicken Filling
1½ lb (700 g) boneless, skinless chicken breast, finely diced
1 medium onion, finely chopped
1 medium carrot, grated
1 green bell pepper, finely diced
1 red bell pepper, finely diced
2 tablespoons chopped fresh parsley
2 cloves garlic, minced
2 tablespoons vegetable oil
2 tablespoons ketchup
1 tablespoon tomato paste
1 teaspoon paprika
1 teaspoon ground cumin
½ teaspoon black pepper
1 teaspoon dried thyme
½–1 teaspoon chili powder, to taste
1 teaspoon salt
2–3 tablespoons water, if needed
For Finishing
1 egg, beaten
1 tablespoon milk
2 tablespoons sesame seeds
Instructions
- Make the Dough
In a large bowl, combine the flour, salt, and sugar.
Add the warm milk, melted butter, egg, and vegetable oil.
Mix until a soft dough forms.
Knead by hand for about 8–10 minutes, until smooth and elastic.
Cover and let the dough rest for 20–30 minutes. - Prepare the Chicken Filling
Heat the vegetable oil in a large skillet over medium-high heat.
Add the diced chicken and cook for 5–7 minutes, stirring occasionally, until cooked through and lightly golden.
Add the onion, garlic, carrot, green pepper, and red pepper.
Cook for another 5–7 minutes, until the vegetables soften.
Add the ketchup, tomato paste, paprika, cumin, black pepper, thyme, chili powder, and salt.
Stir well and cook for 2–3 minutes.
Add a splash of water if the mixture seems too dry.
Stir in the parsley, then remove from the heat.
Let the filling cool before assembling the pastries. - Roll and Shape
Divide the dough into manageable portions.
Roll each portion out thinly on a lightly floured surface.
Cut the dough into triangles or large triangular pieces.
Place a spoonful of the chicken filling in the center of each piece.
Fold the dough over the filling to form a triangle.
Press the edges firmly with your fingers.
Crimp the edges with a fork to seal them completely. - Egg Wash & Bake
Arrange the hand pies on a parchment-lined baking sheet.
Beat 1 egg with 1 tablespoon of milk.
Brush the tops generously with the egg wash.
Sprinkle with sesame seeds.
Bake in a preheated oven at 375°F (190°C) for approximately 25–30 minutes, or until beautifully golden brown and crisp.