Sweet Chili and Chicken Hand Pies
An easy way to use leftover chicken smothered in sweet chili sauce and baked in flaky pastry.
Sweet Chili and Chicken Hand Pies
An easy way to use leftover chicken smothered in sweet chili sauce and baked in flaky pastry.
Servings Prep Time
2dozen 30min
Cook Time
15min
Servings Prep Time
2dozen 30min
Cook Time
15min
Ingredients
Flaky Pastry
Sweet Chili and Chicken Filling
Instructions
Flaky Pastry
  1. In a large mixing bowl, add the flour and salt.
  2. Add the butter in small pieces and rub the flour and butter with your fingertips until incorporated. It should resemble rough bread crumbs.
  3. 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.
Sweet Chili and Chicken Filling
  1. Firstly, dust a clean surface with flour and gently roll out your dough to cover a big round area.
  2. Using your cutter (I just used the bottom of a glass) – press circles of dough, until most areas are covered.
  3. Mix shredded chicken with sweet chili sauce and season to your liking.
  4. 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).
  5. Gently fold the dough and press hard on the wet part, ensuring the “pocket” is sealed all around.
  6. Arrange the pies on a non – stick prepared baking sheet, brush with egg wash and bake until golden.