Chicken & Vegetable Hand Pies

North America

Preparation info
  • Makes


    • Difficulty


Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

Delectable little hand pies that are made in a muffin tin and make good use of leftovers from a roast chicken dinner. These tasty savoury treats are ideal for school and office lunch boxes, as well as for a mid-week family meal when served with mashed potatoes and seasonal veggies. Also perfect for picnics.


  • Leftover chicken, vegetables and gravy, chicken and veggies finely shredded and chopped, about 600g to 700g


  1. Pastry: Sift the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Stir in the salt and pepper, then add 2 to 3 tablespoons of water and mix to a firm dough. Knead the dough briefly an