Photo by Gina Moore
MAKES ABOUT 16 PIES
8 ounces chicken, cooked and shredded
¼ cup barbecue sauce
8 ounces grated cheddar cheese
Pastry dough (homemade or store-bought)
1 large egg, optional
Preheat oven to 400 F. In a medium bowl, combine chicken, barbecue sauce and cheese.
On a floured surface, roll out pastry to ¼-inch thick. Using a cookie or biscuit cutter, cut into 4-inch rounds or desired shape. Place 1–2 tablespoons of filling on one side of dough, leaving about ½ inch along the edge. Using a pastry brush or fingers, brush water along the edge of the dough. Fold the blank side over on top of the filling and crimp the edges to seal. Place on a baking tray lined with parchment paper.
If desired, in a small bowl, whisk egg and brush on top of pies (or leave plain). Bake 15–20 minutes or until golden brown. Allow to cool slightly and serve warm.
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Chef’s tips
Love the leftovers. Whenever you have leftover meats—beef, chicken, pork roast—make meat pies that you can bake, freeze and reheat for a future road trip, hike, picnic or lunch. Pies can be stored for up to two months in the freezer. Reheat frozen pies at 350 F for 20 minutes or until bubbling.
Lean into beef. Use 90/10 (extra lean) ground beef when possible. It has less fat and prevents the pastry from getting soggy. If using 80/20 beef, be sure to drain the meat mixture during the cooling process.
Size of meat pies. Depending on the size of your pastry cutter, your “yield” may vary. Leftover filling can be refrigerated for up to 4 days.
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Featured Recipes
Handheld meat pies— Meat pies were originally a way to provide quick meals to workers in coal mines, factories and fields. Today, we eat them because they are delicious. Learn to make your favorite pies at home with Chef Belinda’s recipes.