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Lemony Chicken Pies

We've never had a pie we didn't like, but THESE lemon chicken hand pies are to die for. Sarah Hymanson of Kismet dishes all.

Ingredients

Filling

  • 4 tablespoons olive oil, divided
  • 1 pound ground chicken, preferably dark meat
  • Kosher salt
  • 1 small onion, finely chopped
  • 1 small leek, white and light green parts, finely chopped
  • 1/4 bulb fennel, finely chopped
  • 1 clove garlic, finely chopped
  • 2 bay leaves
  • 1 sprig marjoram
  • 1/4 teaspoon dried mint
  • 1/8 teaspoon ground clove
  • 3 tablespoons lemon juice, plus 1 teaspoon lemon zest
  • 2 tablespoons toasted pine nuts

Pies

  • 1/2 (16-ounce) package 9” x 14” phyllo pastry sheets
  • 2 tablespoons olive oil
  • 1 egg, lightly beaten
  • 2 tablespoons sesame seeds
  • Kosher salt

Tahini Sauce

  • 1/3 cup tahini
  • 2 tablespoons lemon juice
  • 1/4 teaspoon salt
  • 2 to 6 tablespoons water

To Plate

  • Tahini sauce
  • Sumac
  • Mixed herbs
  • Edible flowers

Steps

  1. Heat 2 tablespoons oil in a large skillet over medium-high.
  2. Add chicken and cook, stirring to break up clumps, until chicken is browned there is no more pink, about 5 minutes. Season with salt.

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