Chicken & Vegetable Hand Pies

Name: Chicken & Vegetable Hand Pies
Yield: Makes 12 Pies
Ingredients: Leftover chicken, vegetables and gravy, chicken and veggies finely shredded and chopped, about 600g to 700g; 125 g butter, cut into small cubes; 10 fresh sage leaves, finely chopped; 250 g plain white flour; Salt and pepper, to taste; A little milk to glaze

North America

Preparation info

Makes
12
Pies

Difficulty
Medium

Appears in

Lavender & Lovage

By Karen Burns-Booth

Published 2019

About

Delectable little hand pies that are made in a muffin tin and make good use of leftovers from a roast chicken dinner. 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.

Ingredients

Leftover chicken, vegetables and gravy, chicken and veggies finely shredded and chopped, about 600g to 700g

Stew
Lunch
Pie

Method

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 to 3 tablespoons of water and mix to a firm dough. Knead the dough briefly an