Golden Baked Chicken Hand Pies

Directions

1. 1

   Make the dough: combine flour and salt in a large bowl. Add the egg and oil, then gradually pour in the warm water while mixing. Knead until smooth, soft and non-sticky — about 8 minutes by hand. Adjust with a little more flour or water as needed. Cover with a clean cloth and rest for 20 minutes.

2. 2

   Make the filling: heat a drizzle of olive oil in a skillet over medium heat. Sauté the onion until softened and translucent. Add the shredded chicken, diced tomatoes, olives, oregano and chives. Season with salt and pepper, stir well and cook for 5 minutes. Set aside to cool.

3. 3

   Preheat the oven to 210 °C (410 °F). Roll out portions of the dough on a lightly floured surface to about 3 mm thickness. Cut out rounds or rectangles using a cutter or a glass.

4. 4

   Place a spoonful of filling in the centre of each dough piece. Fold and press the edges firmly together with your fingers or a fork to seal completely.

5. 5

   Arrange the hand pies on a baking sheet lined with parchment paper. Brush each one with egg wash. Bake for 20–25 minutes until beautifully golden. Serve warm.