Chicken Pasties

For the dough:

• 2 1/3 cups all-purpose flour
• 12 tbsp cold butter, diced
• 2 large eggs

For the filling:

• ½ cup cream cheese
  
  

  1. To make the dough, sift the flour into a bowl, then rub in the butter until the mixture resembles fine bread crumbs. Beat the eggs and 3 tbsp of cold water together. Set aside 1 tbsp of the mixture for glazing, and pour the rest over the dry ingredients, and mix to a dough. Wrap in plastic wrap and refrigerate for 20 minutes.

  2. Meanwhile, mix the cream cheese, scallions, and parsley in a bowl, and season to taste with salt and pepper. Stir in the chicken, potato, and sweet potato.

  3. Preheat the oven to 400°F (200°C). Divide the dough into 4 pieces. Roll out each piece on a lightly floured surface. Using a small plate as a guide, cut into an 8in (20cm) round about 1/8 in (3mm) thick.

  4. Spoon a quarter of the filling into the center of each round. Brush the edges with water and bring together to seal, then crimp. Transfer the pasties to a baking sheet.

  5. Brush with the reserved egg mixture. Make a slit in the tops and bake for 10 minutes, then reduce the heat to 350°F (180°C) and cook for 25–30 minutes, or until a thin knife comes out clean when inserted into the center.

  6. Remove from the oven and serve the pasties hot or cold.