Chicken & Veggie Hand Pies
4 hand pies
What you'll need
200g salted butter, cold
3 cups Lo-Fo Pantry All Purpose/ Plain Flour
3 tablespoon cornflour
100g chicken breast
100g sweet potato
40g cheddar cheese
handful frozen peas
Preheat the oven to 180°C fan forced.
In a food processor, blitz the cold butter, plain flour and cornflour until the mixture is a sandy consistency.
Add two eggs and continue to blend until a smooth dough is formed.
Turn the dough out onto a floured surface and knead, adding more flour if the dough is still sticky.
Shape the dough into a ball and place in the refrigerator.
Meanwhile, dice the potato and sweet potatoes into small cubes and steam them until tender. At the same time, cook the chicken in a splash of olive oil in a frying pan.
In a small bowl, whisk together the egg and a splash of water and set it aside for later.
Remove the dough from the fridge and divide it into 4 even portions.
On a floured surface, roll each portion of dough into a rough circle.
Place a quarter of the chicken, potato, sweet potato, cheese and peas on one side of each portion and season with salt and pepper.
Flip the other side of each portion onto the filling and press the edges together using the egg wash.
Transfer each pie onto a lined baking tray and brush the surface of each with egg wash.
Bake in the oven for 10 minutes or until golden brown.
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet