Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 tsp sugar
  • ½ cup unsalted butter, chilled and cubed
  • 6-8 tbsp ice water
  • 1 cup cooked chicken, shredded (or diced vegetables for vegetarian option)
  • ½ cup cooked spinach, chopped (or any preferred green)
  • ½ cup ricotta cheese
  • ½ cup grated cheese (cheddar or mozzarella)
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp paprika
  • Salt and pepper to taste
  • 1 egg (for egg wash)

Instructions:

  1. In a large mixing bowl, combine flour, salt, and sugar. Add chilled butter, mixing until the mixture resembles coarse crumbs.
  2. Gradually add ice water, mixing until the dough just comes together. Divide into two disks, wrap in plastic, and refrigerate for at least 30 minutes.
  3. In a skillet, sauté onion in olive oil until translucent, then add garlic and cook for another minute.
  4. If using chicken, stir it in now. Add spinach, ricotta, grated cheese, thyme, paprika, salt, and pepper, mixing well. Let cool.
  5. Preheat oven to 400°F (200°C).
  6. On a floured surface, roll out one dough disk to ⅛ inch thick. Cut out 4-inch circles.
  7. Place each circle in greased muffin tin cups and fill with a tablespoon of filling.
  8. Roll out the second disk, cut circles, place over the filling, and crimp edges to seal.
  9. Brush the tops with beaten egg.
  10. Bake for about 25 minutes until golden brown.
  11. Cool for a few minutes before serving warm.