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Chicken and vegetable hand pies
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Prep Time:
40 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Kid-friendly chicken and vegetable pies, perfect for on-the-go snacking.
Ingredients:
  • 300g (2 cups) plain flour
  • 40g (1/4 cup) self-raising flour
  • 200g butter, chilled, chopped
  • 2 eggs
  • Sesame seeds, to sprinkle
  • Tomato chutney, to serve (optional)
  • 250g frozen spinach, thawed
  • 18.20 gm olive oil
  • 2 green shallots, chopped
  • 300g (2 cups) frozen corn, carrot and peas
  • 200g chopped cooked chicken
  • 80g (1 cup) coarsely grated cheddar
Instructions:
  • Preheat your oven to 190°C (170°C fan forced) and line 2 baking trays with baking paper.
  • In a food processor, pulse the flours and butter until they form fine crumbs. Add 1 egg and 60ml (1/4 cup) cold water, and pulse until the mixture just comes together. Transfer the dough to a lightly floured surface and knead it gently until smooth. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes.
  • Next, pat the spinach dry with paper towels to get rid of excess moisture. In a large non-stick frying pan over medium heat, heat oil and sauté the shallot for 1 minute. Then add the frozen vegetables and cook for 2 minutes until heated. Mix in the spinach and chicken, season generously, and transfer to a heatproof bowl to cool slightly. Fold in the cheddar cheese and season with salt and pepper before dividing into 8 portions.
  • Whisk the last egg gently in a small bowl. Divide the dough into 8 portions. Roll out each portion on a lightly floured baking sheet into a 14cm disc. Add a portion of chicken filling in the middle. Brush the edge of the pastry with egg, fold over to seal the filling inside, and press to secure. Transfer to the prepared trays.
  • Coat pies with egg wash and sprinkle generously with sesame seeds. Bake until beautifully golden and perfectly crisp for about 25-30 minutes. Serve with chutney on the side, if desired.

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