Mini Kotopitakia (Greek Chicken Puff Pastry Pies)

Instructions

Preheat the oven to 400°F.

Place the chicken thighs on a baking sheet, drizzle lightly with olive oil, and season generously with salt and pepper. Bake for about 25 minutes, or until fully cooked and tender. Remove from the oven and shred the chicken with two forks while still warm. Set aside.

In a skillet, heat the olive oil or butter over medium heat. Add the diced onion and cook until soft and lightly golden, about 5 minutes. Add the scallions and cook for another minute, just until fragrant. Remove from heat.

While the onion mixture is still warm, transfer it to a large bowl. Add the shredded chicken, cream cheese, feta, dried thyme, crushed red pepper flakes, and a little black pepper. Mix well until everything is evenly combined and creamy. Taste and adjust seasoning if needed. The warmth of the chicken will help the cream cheese melt and bind the filling.

Unroll each puff pastry sheet and cut into 12 equal rectangles. To do this, cut each sheet lengthwise into 3 strips, then cut each strip crosswise into 4 pieces. This gives you 24 rectangles total with no waste.

Place about 2 tablespoons of filling on one half of each rectangle, leaving a small border around the edges. Brush the edges lightly with egg wash, fold over to form a smaller rectangle, and press to seal. Crimp the edges with a fork.

Transfer the kotopitakia to parchment-lined baking sheets. Brush the tops with egg wash. Chill in the refrigerator or freezer for 15-20 minutes.

Bake for 20 to 25 minutes, or until puffed and deeply golden. Allow them to cool slightly before serving.