Roast Chicken & Pure Mountain Green Pea Hand Pies

1. Preheat the oven to 180 degrees Celsius and line a tray with baking paper.

2. In a medium pan, melt the butter over medium heat & add minced garlic. Sauté for 2 to 3 minutes until fragrant and add remaining ingredients. Continue to sauté for a few minutes until the mixture has thickened. Set aside.

3. Divide pastry into balls and roll out circles on a lightly floured surface. Spoon 2 – 3 teaspoons of the pie filling in the center and fold the dough over to form half-moons. Pinch to seal and score vents to allow hot air to escape. Brush tops with egg yolk and place pies in the prepared tray.

4. Bake for 20 – 25 minutes until the crust has browned. Serve with ketchup / HP sauce or chili sauce. Enjoy!

Precooking tips

To prepare the chickpeas, soak overnight for at least 8 hours in salted room temperature water and rinse before use. Pressure cook for about 12 – 15 minutes or boil on the stove for about 30 – 40 minutes. Unsoaked chickpeas will take between 90 minutes to 2 hours to boil on the stove and about 30 minutes in the pressure cooker.

If you want to skip this step you can boil them in hot water for 10 to 15 minutes and then leave them in the boiling water for 1hr.