Enjoy a snack on the go with Donna Hay's scrumptious chicken hand pies!
Preheat oven to 200°C (400°F). Line 2 baking trays with non-stick baking paper.
Place the pumpkin, broccoli, cauliflower and chicken on one of the trays. Drizzle with the oil and sprinkle with the salt. Roast for 25 minutes or until golden brown. You may need to keep the chicken in for longer. Ensure it's cooked through.
Wearing oven gloves, carefully remove the vegetables from the oven and allow to cool on the tray.
Finely chop the chicken and transfer to a big bowl. Add the cooled veggies, the ricotta and parmesan and combine with a spatula. Reline the baking tray, ready for step 5.
Arrange the tortillas on a clean benchtop. Spoon ½ cup (125ml) of the filling onto one half of each tortilla, leaving a 1.5cm border. Using a pastry brush, brush the borders with a little of the egg and fold the tortillas over to enclose, pinching the edges to seal.
Place the pies on the trays and brush with the egg (this makes them golden and glossy when baked, plus sticky enough for the seeds). Sprinkle with the seeds and bake for 15 minutes or until golden brown. With your oven gloves on, remove the pies from the oven and cool on the trays a little, before serving.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
For more recipes like this, purchase your copy of Donna Hay's new cookbook, 'Basics to Brilliance Kids' at donnahay.com.au or from your favourite book store.
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