Delectable little hand pies that are made in a muffin tin and make good use of leftovers from a roast chicken dinnerl; these tasty savoury treats are ideal for school and office lunch boxes, as well as for a mid-week family meal when served with mashed potatoes and seasonal veggies. Also perfect for picnics.
leftover chicken, vegetables and gravy (chicken and veggies finely shredded and/or chopped)
10 fresh sage leaves (finely chopped)
125g organic butter (cut into small cubes)
250g organic plain white flour
salt and pepper, to taste
a little milk to glaze
Delectable little hand pies that are made in a muffin tin and make good use of leftovers from a roast chicken dinnerl; these tasty savoury treats are ideal for school and office lunch boxes, as well as for a mid-week family meal when served with mashed potatoes and seasonal veggies. Also perfect for picnics. Makes 12 little hand pies to serve up to 6 people.
Pastry: Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.
Stir in the salt and pepper, then add 2-3 tbsp water and mix to a firm dough. Knead the dough briefly and gently on a floured surface. Wrap in cling film and chill while preparing the filling.
Filling: Bind the cooked chicken, vegetables, sage leaves together with the gravy. If there is no gravy available, add an organic stick cube to some boiling water and add a little of that. (The rest of the stock can be used for soup, stew, casserole or as a gravy if serving the pies hot)
Adjust the seasoning to taste with salt and pepper.
Lightly grease a 12 hole muffin tin. Roll out the pastry and cut out 12 circles and use to line 12 holes of a muffin tin.
Divide chicken mixture out equally between the pastry lined muffin moulds.
Cut out 12 x circles to make tops for the pies. Lightly brush edges of the pie bases with some milk, place each top onto its pie and press down into the filling, crimping the edges with a fork.
Heat oven to 200C/400F/gas 6. Brush tops with more milk and bake pies for 30-35 mins or until the pastry is crisp and golden. Serve warm or leave to cool for lunch boxes and picnics.
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