Salsa chicken half-moon pies

Prep time
5min
Cook time
25min
Serves
32

Ingredients:

Ingredients:
  • 500g shredded County Fair chicken
  • 1 jar of Mexican salsa
  • 1 can of full-cream coconut cream
  • 1 roll of puff pastry
  • 1 egg
  • sesame seeds

Method:

  • Preheat the oven to 200°C.
  • Add the salsa and coconut cream to a pot and bring to a rapid boil.
  • Add chicken, reduce heat, and allow to simmer for 10 minutes, until the sauce thickens.
  • Reduce sauce, if needed, and season to taste.
  • Roll out your pastry and cut into three round disks.
  • Create your half-moons by placing the chicken filling in the centre of each puff-pastry disk. Now fold one half of each pasty to meet the other. Seal the edges with a fork.
  • Place your half-moons on a greased baking tray and brush the pies with egg wash.
  • Sprinkle with sesame seeds and bake for 20 - 25 minutes, or until golden brown.