Traditional Georgian Chicken Hand Pies

1. In a large mixing bowl, combine the boiling water and sunflower oil, stirring to combine.
2. Gradually add the flour and salt to the hot liquid, stirring with a wooden spoon until the mixture becomes cool enough to handle.
3. Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
4. Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.

Preparing the Filling

1. Finely chop the onion until pieces are uniformly small.
2. In a large bowl, combine the ground chicken, chopped onion, Khmeli-Suneli spice blend, salt, and pepper.
3. Add 2-3 tablespoons of water to the mixture and mix thoroughly with your hands until well combined.
4. Set aside while preparing the dough (can be refrigerated if not using immediately).

Assembly and Baking

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Divide the dough into 8-10 equal portions and shape each into a ball.
3. On a lightly floured surface, roll each portion into a thin circle about 8 inches (20cm) in diameter.
4. Place approximately 3-4 tablespoons of filling in the center of each circle.
5. Fold the dough over to create a half-moon shape.
6. Seal the edges by crimping with your fingers or pressing with a fork.
7. Create decorative edges by pinching or pleating the sealed edge if desired.
8. Transfer to the prepared baking sheet and prick the tops several times with a fork to allow steam to escape.
9. If using egg wash, beat one egg and brush over the tops of the pies.
10. Bake for 20-25 minutes, or until golden brown and crispy.