Shredded BBQ chicken and cheese hand pies

Prep time
Cook time

These are incredibly addictive. We suggest making double!


2 County Fair skinless chicken breasts

salt and milled pepper

olive oil

1 cup BBQ sauce

1 tbsp Dijon mustard

a handful of freshly chopped parsley

1 cup grated cheddar or mozzarella

1 roll puff pastry, defrosted

1 egg, whisked


  • Season chicken generously.
  • Heat oil in a pan and fry chicken breasts for 8-10 minutes until golden or cooked through. Set aside to cool.
  • Combine BBQ sauce, mustard and herbs.
  • Shred chicken with a fork and toss together with sauce.
  • Fold through cheese.
  • Roll pastry out onto a floured surface.
  • Using an 8cm round cutter, cut out 16 discs.
  • Place 2 tbsp filling in the centre of one pastry disc, leaving a gap around the edges.
  • Cover with remaining pastry discs and pinch closed using a fork.
  • Brush with egg wash and place onto a greased baking tray.
  • Bake at 180°C for 12-15 minutes or until golden and cooked through.
  • Serve with your favourite dipping sauce.
Cook’s note: You can use milk or melted butter instead of egg wash to glaze your pastry.