Roast Chicken & Pea Hand Pies

15 Minutes

6 – 8 small pies People

20 Minutes

Ingredients

1 tablespoon butter

1 cup cooked roast chicken, finely shredded

1/2 cup cooked chickpeas (refer to precooking tips)

1/2 cup corn on the cob

1 teaspoon garlic, minced

1/2 chicken stock cube

A few sprigs of Rosemary

6 tablespoons milk

1 roll Short crust pastry

1 egg yolk

Salt and pepper to taste

Directions

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 18 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.