Shredded BBQ chicken and cheese hand pies

• Preheat the oven to 180°C.
• Season chicken generously.
• Heat oil in a pan and fry the chicken breasts for 8-10 minutes, until golden brown or cooked through. Set aside to cool.
• Combine BBQ sauce, mustard and herbs.
• Shred chicken with a fork and toss together with the sauce.
• Fold through cheese.
• Roll the 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 the pastry.