Cheesy Chicken Pies
Ingredients
For the pastry:
- 500 ml 2 cups all-purpose flour
- ¼ tsp fine salt
- 220 g (1 cup) of cold butter, cubed
- 180 ml (12 tbsp) ice-cold water
For the filling:
- 350 g sliced grilled or roasted chicken
- 200 g grated cheddar cheese
- Salt and pepper to taste
- 15 to 30 ml 1-2 Tbsp Full cream milk, to baste the pastry
- 15 to 30 ml 1-2 Tbsp Softened butter, for greasing the baking tray
Instructions
- For the pastry, add the flour, salt and butter to the bowl of a food processor and blitz until the ingredients combine.
- Gradually, add the cold water until a dough-like consistency forms.
- Tip the dough onto a clean surface and mix until combined. Split the dough in half, cover with plastic wrap and refrigerate for 2 hours.
- Once the dough is firm, roll out on a floured surface and use a drinking glass or cookie cutter to cut out pastry rounds (24 in total).
- Place 2 pastry rounds into a butter-greased, 12-hole muffin pan.
- For the filling; combine the chicken, cheese and salt and pepper into a bowl. Mix well and spoon into the pastry cases.
- Top the filling with a pastry lid, use a fork to secure the pastry edges together and brush with milk.
- Place into a preheated 180°C oven and bake for 25 minutes, or until golden.