Leftover Chicken & Spinach Hand Pies

SERVES 4 

PREP TIME 30 mins

DIFFICULTY easy

INGREDIENTS

2 c leftover roast chook, shredded
60g baby spinach, roughly chopped
1 egg 
⅓  c picked dill leaves, chopped
1 (approx ⅓ c) whole spring onion, finely chopped
⅓ c  goats curd
1 ts salt
Zest of 1 lemon 

1 pack filo (approx 16 sheets)
Olive oil spray oil, (½ c and brush)

4 slices of cheddar (slice your own or buy it done)
4 slices mozzarella (or 1 cup grated, divided) 
1 ts Sesame seeds

Mayo and sriracha to serve

---

method

Preheat oven to 180 fan 

Combine chicken, spinach, dill, spring onion, curd, zest, salt and egg in a bowl. Mix well 

Place a large sheet of baking paper on the workbench. 

Place 1 sheet filo down, spray with oil (or brush). Repeat for 4 layers 

Place ¼ c of chicken mix, in the centre at the top of the sheets (narrow end). Flatten out to be 9x9cm square

Place a thin slice of cheddar and thin slice of mozz (or ¼ c grated) on top. 

Then another ¼ c chicken mix on top of that. 

Fold in the two long edges to cover the mixture, then roll fold all the way down, spraying as you go. Spray all sides and sprinkle top with sesame seeds. 

Repeat with remaining chicken mix and filo to make 4. 

Place on a paper lined tray and into the oven to bake for 20 mins until puffed and golden brown. 

They will puff up like huge pillows. 

If you want to reduce the glorious puff, then score the pastry slightly before placing it into the oven. 

Enjoy with extra lemon, mayo, aioli, sriracha or any condiment you desire really.