These little hand pies are just the perfect idea to keep around in the fridge when you are feeling like digging into some grub. It’s quick and stress-free to prepare and can even be prepared quicker if you have pastry and leftover chicken in hand.
This is where this recipe sprouts from – leftovers. Oh the joy. I had half a roasted chicken leftover and found some leftover pastry in the freezer from pies I had made the other day. It was just natural to combine the two with spicy sweet chili sauce (my other addiction).
Serve these little bites for a savoury snack after lunch; it is also a great recipe to save when you need ideas for a picnic lunch or a camping trip. They freeze very well and can be served hot or cold.
Preheat the oven to 180 degrees Celsius, this recipe yields two dozen hand pies, depending on the size of your cutter.
These flavorsome Sweet Chili & Chicken Hand Pies didn’t last long when hubby arrived home from work. You can also substitute the sweet chili sauce with any other sauce you like – like chutney or HP sauce. It is also a great way to let the kids help in the kitchen. What child doesn’t like pastry right? Hope you enjoy!
| Prep Time | 30 min |
| Cook Time | 15 min |
| Servings | dozen |
- 2 chicken breast fillets cooked and shredded
- OR leftover roast chicken shredded
- salt and black pepper to season
- extra flour for dusting
- 1/2 cup sweet chili sauce
- 1 tablespoon cold water
- 1 egg whisked
Ingredients Sweet Chili and Chicken Filling
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- In a large mixing bowl, add the flour and salt.
- Add the butter in small pieces and rub the flour and butter with your fingertips until incorporated. It should resemble rough bread crumbs.
- Add the cream – which should also be chilled – and mix thoroughly with your hands. Roll the dough in a ball, cover with cling wrap and refrigerate for 30 minutes.
- Firstly, dust a clean surface with flour and gently roll out your dough to cover a big round area.
- Using your cutter (I just used the bottom of a glass) – press circles of dough, until most areas are covered.
- Mix shredded chicken with sweet chili sauce and season to your liking.
- Add teaspoons full of filling onto the centre of each circle, wet the bottom half of the circled dough (or just squeeze some sweet chili sauce all over that).
- Gently fold the dough and press hard on the wet part, ensuring the “pocket” is sealed all around.
- Arrange the pies on a non – stick prepared baking sheet, brush with egg wash and bake until golden.
