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Method
Make it happen
- 01
Rub butter into flour and salt, add water to make a dough and chill for 20 minutes.
- 02
Roll dough 3 mm thick and cut out six 15 cm circles, re-rolling trimmings only once.
- 03
Fry chicken and onion until fully cooked. Blend basil, parmesan, pine nuts, olive oil and garlic into a thick homemade pesto.
- 04
Stir flour and stock through chicken until almost dry, then fold in pesto and cool before filling pastries.
- 05
Heat the oven to 190°C fan. Divide the cooled filling over one half of each pastry circle, leaving a 1 cm border. Dampen edges with water, fold over, press shut and crimp securely with a fork.
- 06
Place on a lined tray, slit each top and bake for 28 minutes until golden and cooked through. Cool at least 8 minutes before eating.