BBQ Chicken Cocktail Patties
These BBQ chicken cocktail patties are flaky, golden hand pies filled with tender rotisserie chicken, smoky-sweet barbecue sauce, and optional gooey mozzarella. The buttery, spiced crust with a hint of curry powder makes them irresistibly flavorful, while their bite-size shape is perfect for parties, game day, or cozy gatherings. Baked until crisp and golden, these savory pastries are a comforting transition dish from summer cookouts to fall celebrations.
Tasty Team
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
1 hr 40 min
1 hr 40 min
Cook Time
25 minutes
25 min
Total Time
2 hr 50 min
2 hr 50 min
Prep Time
1 hr 40 min
1 hr 40 min
Cook Time
25 minutes
25 min
Ingredients
for 6 servings
Crust:
- 2 cups all-purpose flour, plus more for dusting and rolling
- ½ tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 teaspoon curry powder
- ½ teaspoon baking powder
- ½ teaspoon Bijol Coloring & Seasoning
- ½ cup very cold unsalted butter, cut into small cubes, divided
- ¼ cup very cold vegetable shortening, cut into small cubes, divided
- 1 large egg
- ½ cup ice-cold water
Filling:
- 1 rotisserie chicken, shredded (skin and bones removed)
- 1 cup BBQ sauce, (more or less, according to preference)
- 1 cup shredded mozzarella cheese, (optional)
Preparation
- Make the crust: Sift the flour, sugar, salt, curry powder, baking powder, and Bijol into a bowl, then whisk to ensure everything is well combined. Set aside.
- Using your hands, work ¼ cup of the butter and ⅛ cup of the shortening into the flour mixture until it resembles pebbly sand. Reserve the remaining butter and shortening in the refrigerator.
- Place the egg in a bowl, and whisk until gently beaten. Place the ice water in a second bowl. Remove 1 tablespoon of the ice water, and whisk it into the beaten egg to make an egg wash. Remove 1 tablespoon of the whisked egg wash, and stir it into the bowl with the remaining ice water. Set the bowl with the egg wash in the refrigerator until ready to use.
- Spoon the ½ cup ice water-egg mixture, 1 tablespoon at a time, into the bowl with the flour mixture while gradually and gently bringing the dough together using your hands. Add only enough liquid as needed until the dough comes together and forms a ball, and no dough sticks to the bowl. The dough should not be sticky.
- Remove the dough from the bowl, and wrap it in plastic wrap. Place it in the refrigerator to chill for 1 hour.
- Make the filling: Toss together the shredded chicken and the BBQ sauce in a bowl. Place in the refrigerator until ready to use.
- Remove the chilled crust dough from the refrigerator. Dust a clean work surface with flour, and use a rolling pin to roll out the dough until about ¼-inch thick. Laminate the dough by sprinkling the reserved remaining butter and shortening evenly over the dough surface, and then folding the dough. Starting from 1 end, fold the dough over itself several times to form a long rectangle, roughly 12–15 inches long. Next, fold in each side to form a square with sides that are about 4–6 inches (it doesn’t have to be perfect). Wrap the dough in plastic wrap, and refrigerate for 30 minutes.
- Meanwhile, preheat the oven to 400°F (200°C).
- On a flour-dusted work surface, roll out the chilled crust dough a final time. Using a small circular shape, such as a dough cutter or ramekin about 3 inches in diameter, cut rounds from the dough to make the patties. Bring together the remaining dough scraps, and roll them out again to cut additional rounds. In total, you should get 16–18 crust patties.
- Roll each patty to about ⅛-inch thickness. Add 1–2 tablespoons of the shredded BBQ chicken to 1 side of each patty, leaving about a ½-inch border along the edge. As an option, you can also add about 1 tablespoon of mozzarella to each patty. Brush along the edges lightly with the reserved egg wash in the fridge, then fold the empty half of the patty up and over, pressing the edges together. Using a fork, crimp the edges to seal. Repeat until all of the patties are filled and sealed.
- Line a large baking sheet with parchment paper. Arrange the patties evenly on the baking sheet. Very lightly brush the patties with the remaining egg wash (you may not need it all). Bake for 25 minutes. Remove from the oven, and let cool for 10 minutes before serving.
- Enjoy!
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