Fork & Knife Recipe

Make pastry dough

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Add 1/2 cup cold cubed unsalted butter and, using a pastry cutter or your fingertips, cut the butter into the flour until mixture resembles coarse crumbs with some pea-sized pieces remaining (about 6–8 minutes).

Whisk 1 large egg with 6 tbs cold water and 2 tbs extra-virgin olive oil. Add about three-quarters of this liquid to the flour-butter mixture and gently fold until the dough just comes together; add remaining liquid only if dough seems dry. Do not overwork. Turn dough onto lightly floured surface and shape into a disk. Wrap in plastic and chill at least 30 minutes (up to 2 hours).

Prepare and cook filling

While dough chills, heat a large skillet over medium-high heat. Add 1 tbs olive oil (from the 2 tbs listed in Main Components) and once shimmering add diced chicken thighs (1 cup). Season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Sear, stirring occasionally, until browned and cooked through, about 4–6 minutes. Transfer chicken to a plate and set aside.

In the same skillet add the remaining 1 tbs olive oil. Reduce heat to medium and add finely chopped shallot (1) and sliced mushrooms (1 cup). Sauté until mushrooms have released their liquid and the shallot is translucent, about 5–7 minutes. Add minced garlic (2 tsp) and cook 30 seconds until fragrant.

Return the cooked chicken to the pan. Add 1/4 cup chicken stock and scrape any browned bits from the bottom of the skillet. Stir in 1 cup packed baby spinach and cook until wilted, about 1–2 minutes. Remove pan from heat and allow to cool 5 minutes.

Stir in 1/2 cup softened cream cheese, 1/4 cup grated Parmesan, 1 tsp fresh thyme leaves, 1 tsp lemon zest, remaining 1/2 tsp salt, and 1/2 tsp black pepper into the mixture until evenly combined. Taste and adjust seasoning. Let filling cool completely before assembling (important so pastry doesn't become soggy).

Roll and assemble

Preheat oven to 400°F (200°C). Line a baking sheet with parchment. On a lightly floured surface roll chilled dough to about 1/8" thick and cut into 6 equal squares (approximately 5" each) or circles if preferred. Spoon about 2–3 tablespoons of cooled filling into the center of each square, leaving a 1/2" border.

Fold dough to form a parcel: bring opposite corners together and press edges to seal, or fold into a turnover and crimp with a fork. Ensure seams are well sealed to prevent leakage. Transfer parcels to prepared baking sheet, spacing 1" apart.

Egg wash and bake

Whisk 1 egg yolk with 1 tsp cold water and brush gently over each parcel to achieve a golden finish. Sprinkle chopped fresh parsley (2 tbs) over or around the parcels if desired for color. Bake in preheated oven for 18–22 minutes or until pastry is puffed and deep golden. Rotate pan halfway for even browning.

Remove from oven and let rest 5 minutes on the tray, then transfer to a rack. Serve warm. These are intended to be eaten with fork & knife—cut into a parcel to release steam and enjoy.