Xanthi Mavroudi Recipe

Bloom the yeast

In a small bowl combine warm water (1 1/4 cups) and sugar (1 tsp). Sprinkle active dry yeast (2 1/4 tsp) over the surface, stir gently, and let sit 5–8 minutes until foamy.

Mix dry ingredients

In the bowl of a stand mixer (or large mixing bowl), whisk together all-purpose flour (3 cups), fine cornmeal (1/2 cup) and sea salt (1 1/2 tsp).

Combine wet and dry

Add the foamy yeast mixture, warmed milk (1/4 cup), and 2 tablespoons extra-virgin olive oil to the dry ingredients. Using the dough hook on low speed (or a wooden spoon), mix until a shaggy dough forms.

Knead the dough

Increase mixer speed to medium and knead 6–8 minutes until the dough is smooth, elastic, and slightly tacky. If dough is too sticky, add up to 2 tablespoons more flour; if too dry, add a tablespoon of warm water.

First rise

Lightly oil a clean bowl with the remaining 1 tablespoon olive oil, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Cook the chicken

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chopped chicken thighs and season with 1/2 tsp black pepper and 1/2 tsp of the salt. Sauté, stirring occasionally, until browned and cooked through, about 6–8 minutes. Remove chicken to a plate and set aside to cool slightly.

Sauté aromatics

In the same skillet over medium heat add the finely chopped red onion (1/2 cup) and a pinch of salt (use remaining 1/2 tsp). Cook until translucent, about 4 minutes. Add minced garlic (2 tsp) and cook 30 seconds until fragrant.

Combine filling ingredients

Return the cooked chicken to the skillet and stir in roasted red peppers (1 cup), smoked paprika (1 tsp), ground cumin (1/2 tsp), dried oregano (1 tsp) and lemon zest (1 tsp). Cook together 1–2 minutes to marry flavors, then remove from heat and let cool 5 minutes.

Finish the filling

In a mixing bowl combine the slightly cooled chicken-and-pepper mixture with Greek yogurt (1/2 cup), crumbled feta (1/2 cup), chopped parsley (2 tbsp), and lemon juice (1 tbsp). Taste and adjust seasoning with remaining salt to equal total 1 tsp and more black pepper if desired. The mixture should be moist but not watery — if very wet, drain off a little liquid or add an extra tablespoon of feta to firm it up.

Divide and shape dough

Once dough has doubled, punch it down and turn onto a lightly floured surface. Divide into 8 equal pieces (for 8 hand pies) or 4 for larger turnovers. Let pieces rest 10 minutes to relax the gluten.

Roll and fill

Roll each piece into a 5–6 inch circle (for 8 pieces) about 1/8 inch thick. Spoon about 2–3 tablespoons of the chicken-filling into the center of each circle, leaving a 1/2-inch border. Do not overfill.

Seal the pastries

Brush the border with a little beaten egg (or water) and fold the dough over to form a half-moon. Press the edges with a fork to seal, and crimp additionally if desired to ensure no leaks.

Egg wash and seeds

Place the filled hand pies on a baking sheet lined with parchment, seam side down. Brush each with beaten egg (from 1 egg) and sprinkle sesame seeds (1 tbsp) over the tops. For a softer finish, brush with 1 tbsp extra-virgin olive oil instead of egg wash.

Bake

Preheat oven to 400°F (200°C). Bake the hand pies for 16–20 minutes until golden brown and puffed. Rotate the pan halfway through for even browning.

Cool and serve

Transfer baked Xanthi Mavroudi to a wire rack and let cool 5–10 minutes before serving. Serve warm or at room temperature with a side of plain Greek yogurt or a light salad.