Cheesy chicken pies | Rediscover Dairy

Ingredients

• 500 ml 2 cups all-purpose flour
• ¼ tsp fine salt
• 220 g (1 cup) of cold butter, cubed
• 180 ml (12 tbsp) ice-cold water
• 350 g sliced grilled or roasted chicken
• 200 g grated cheddar cheese
• Salt and pepper (to taste)
• 15 to 30 ml 1-2 Tbsp Full cream milk, to baste the pastry
• 15 to 30 ml 1-2 Tbsp Softened butter, for greasing the baking tray