Lisbon Lab Pockets
Crispy Pastry Parcels Filled with Garlic-Herb Boneless Chicken Wings
1 hour 15 minutes
Serves 4
AppetizerPortugueseGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the petiscos of Lisbon, these hand-held savory pockets marry tender boned chicken wings with Portugal's signature garlic, parsley, cilantro, and lemon. We’ll de-bone wings, make a punchy herb filling, and bake it all in crisp, flaky wrappers, a fun appetizer with science at its core.
Equipment needed
- parchment paper
- baking sheet
Ingredients
Yield
4
Instructions
- 01Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- 02Using a sharp knife or kitchen shears, de-bone the chicken wings: slice along both sides of each bone, wiggle to loosen, and pull bones out, keeping wing meat intact.
- 03Chop the boned wing meat into 1/2-inch pieces.
- 04Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add the chicken, season with 1 teaspoon kosher salt, and cook, stirring, until just cooked through, about 4-5 minutes. Remove chicken to a bowl.
- 05Lower heat to medium and add remaining 1 tablespoon olive oil to the skillet. Add garlic and cook until fragrant but not browned, about 30 seconds.
- 06Stir in parsley, cilantro, smoked paprika, crushed red pepper, lemon zest, and black pepper. Cook for 1 minute to bloom the spices and herbs.
- 07Return chicken (and any juices) to the skillet. Add juice of half the lemon. Stir to coat and cook for 1 minute until everything is aromatic and moist.
- 08Taste and adjust salt if needed, then remove from heat and let mixture cool for 10-15 minutes.
- 09Unfold the puff pastry sheets onto a lightly floured surface and cut each sheet into 6 equal squares (for a total of 12 squares).
- 10Spoon about 2 heaping tablespoons of cooled chicken filling into the center of each pastry square.
- 11Brush edges of pastry with beaten egg, then fold each square into a triangle and pinch or crimp edges to seal.
- 12Arrange parcels on the prepared baking sheet. Brush tops with remaining egg wash.
- 13Bake until pastry is golden brown and crisp, 20-25 minutes.
- 14Let cool for 5 minutes before serving. Squeeze the remaining half lemon over the parcels just before serving for a final pop of brightness.
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