These are surprisingly easy to make and SO incredibly delicious!! Use the leftover chicken you have in the fridge from last nights dinner.
310g plain flour
250g cold butter, cubed
1/4 cup icy cold water
3 medium sized carrots, peeled and finely diced
1 celery, finely diced
1 small-mdm onion, diced
2 garlic cloves, finely diced
2 bay leaves
1 cup chicken stock
3 tsp arrowroot
1 handful spinach leaves, torn
1 tbsp olive oil
1 precooked chicken breast, diced
1 tbsp fresh thyme leaves
Sea salt, to taste
1 egg, beaten (for egg wash)
For the pastry; place the flour and butter in a large bowl and using your fingers, crumble the butter into the flour until the texture resembles fine breadcrumbs. Add the iced water and mix through until combined. Turn out onto a surface and bring together to form a dough (if too wet, add some more flour). Cover in plastic wrap and place in the fridge for at least 30 minutes.
For the filling; heat oil in a large pan over medium-high heat, add onion, carrot, celery, garlic and bay leaves and sauté for 8-10 minutes until soft and cooked through. Season with salt, to taste.
Turn the temperature up to high, add stock, chicken and arrowroot and cook for 5 minutes. Add the torn spinach leaves and cook for a few more minutes. All the liquid should be absorbed. Take off the heat and leave to cool.
Preheat oven to 400'F and prepare a baking sheet.
Roll out the pastry to 3mm thickness. Using a ruler, cut the pastry into 20 even rectangles, 1.5 inches x 2 inches and place on your prepared baking sheet. Scoop the filling into the center of half of the rectangles. Brush the edges of the pastry with the egg wash and then top with the remaining pastry pieces. Use a fork to seal the edges of the pastry together. Brush the top side of the pastries with the remaining egg wash. Score the top of the pastries, to let the steam out that forms during cooking.
Bake for 20-25 minutes or until golden.
Enjoy it the Australian way.. hot or warm with some tomato sauce (ketchup) on the side!! Yum!!