Ready for Lunch Flaky Tarts with Chicken Filling

Yields about 2 dozen medium size pastries

Filling 

9-10 oz. cooked chicken meat, shredded by hand

1 tablespoon vegetable oil

1 medium yellow onion, chopped

2 medium garlic cloves, minced

1 medium yellow sweet pepper, chopped

1 medium red sweet pepper, chopped

2 tablespoons ketchup

1/2 teaspoon ground coriander

Salt, black and cayenne pepper to taste

Dough (https://www.kosher.com/recipe/easy-flaky-dough-5927)

2 cups flour

1/2 teaspoon salt

8 ounces margarine or butter (cold)

2 tablespoons vinegar

1 egg yolk

1/3 cup cold water

Egg wash

1 egg white, lightly beaten

Sesame seeds for sprinkling

Dough and filling must be done in a day before tarts will be served.

To make a dough, sift flour and salt in a bowl. Place flour into a bowl of a food processor and cut margarine into it. Process until small crumbs.

Add egg yolk and vinegar. Start processing and add cold water. Process until the soft dough will be formed. Wrap into plastic and refrigerate overnight.

To make a filling, in a large skillet heat 1 tablespoon of vegetable oil over medium heat. Add onions, sprinkle with salt and sauté until softened, about 5 minutes. Add garlic and stir until fragrant, about one minute. Add peppers, ketchup, coriander, and continue to sauté for about 3 minutes. Add a bit of vegetable oil and chicken. Sprinkle with more salt and ground black pepper. Allow cooking for about 3-4 minutes. Remove from the heat. Check for spices and let cool for 2-3 minutes.

Place mixture into a bowl of a food processor and process until a smooth paste. Remove a paste into a medium bowl and keep refrigerated until ready to use.

The next day after breakfast, remove dough and filling from the refrigerator. Line a large baking sheet with parchment paper. Preheat an oven to 350 F (180 C).

Cut the dough into quarters. Working with one part of the dough at a time, roll out into a rectangle 1/8 thick. Using a 6-inch cutter, cut into disks. Place a tablespoon of filling on one disk and cover with another one. Using a fork, firmly press the edges together. Reroll scraps and repeat this process with remaining dough and filling and arrange on a parchment-lined baking sheet.

Wet a pastry brush with egg wash and brush each pastry. Sprinkle with sesame seeds. Bake for about 20-25 minutes. Remove from the oven and give half an hour to cool. Serve with a salad of your choice.