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Rooster's Beak

A golden, hand-held pastry filled with savory ingredients, perfect for a comforting homemade meal or a festive treat.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Snack
Cuisine: American, Comfort Food
Calories: 220
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2 cups all-purpose flour or swap half for whole wheat for a nuttier flavor.
  • 1 teaspoon fine salt
  • 6 tablespoons cold butter, cubed use unsalted for best result.
  • 1/3 cup ice water plus more if needed.
  • 1 large egg, beaten for an egg wash.
Filling Options
  • 1 cup cooked shredded chicken, pulled pork, or roasted mushrooms for a vegetarian twist.
  • 1/2 cup shredded cheese cheddar or Gruyere.
  • 2 tablespoons fresh parsley, chopped swap with cilantro for a brighter finish.
  • 1 teaspoon Dijon mustard optional for depth.

Method
 

Preparation
  1. In a bowl, whisk flour and salt. Cut in the cold butter until the mixture looks like coarse crumbs with pea-sized pieces.
  2. Add ice water, a tablespoon at a time, tossing until the dough just comes together. Form into a disk, wrap in plastic, and chill for 15 minutes if you can.
Baking
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment.
  2. On a lightly floured surface, roll the dough to about 1/8 inch thick. Cut into 4–5 inch circles using a glass or biscuit cutter.
  3. Spoon a tablespoon of filling onto each circle. Don’t overfill.
  4. Fold each circle into a half-moon and press the edges to seal. Curl one point in a small beak-like twist.
  5. Brush with beaten egg for shine.
  6. Arrange on the tray and bake for 18–22 minutes until golden brown and puffed. Cool slightly before serving.

Notes

Store cooled Rooster's Beaks in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes. For frozen raw pastries, bake from frozen at 400°F for 22–26 minutes. Avoid microwaving to keep pastry crisp.