Chicken and vegetable hand pies

Portable and delicious, these chicken and vegetable pies will be hit with the kids and adults alike
INGREDIENTS
300g (2 cups) plain flour
40g (1/4 cup) self-raising flour
200g butter, chilled, chopped
2 eggs
Sesame seeds, to sprinkle
Tomato chutney, to serve (optional)
FILLING
250g frozen spinach, thawed
1 tablespoon olive oil
2 green shallots, chopped
300g (2 cups) frozen corn, carrot and peas
200g chopped cooked chicken
80g (1 cup) coarsely grated cheddar

METHOD
Step 1
Preheat oven to 190°C/170°C fan forced. Line 2 baking trays with baking paper.
Step 2
Process the flours and butter in a food processor until the mixture resembles fine crumbs. Add 1 egg and 60ml (1/4 cup) cold water. Process until the mixture just comes together. Turn onto a lightly floured surface and knead gently until just smooth. Wrap in plastic wrap and place in the fridge for 30 minutes to rest.
Step 3
Meanwhile, for the filling, squeeze spinach in several sheets of paper towel to remove moisture. Heat oil in a large non-stick frying pan over medium heat. Add the shallot and cook, stirring, for 1 minute. Add the frozen vegetables and cook, stirring, for 2 minutes or until warmed through. Add the spinach and chicken and stir to combine. Season well. Transfer to a heatproof bowl and set aside to cool slightly. Stir in the cheddar and season with salt and pepper. Divide into 8 portions.
Step 4
Lightly whisk the remaining egg in a small bowl. Divide the dough into 8 portions. Working with 1 portion at a time, roll out on a sheet of lightly floured baking paper to a 14cm disc. Place a portion of chicken filling in the centre. Brush pastry edge with egg and fold over to enclose filling. Pinch, fork or twist the edge to seal. Place on prepared trays.
Step 5
Brush pies with egg and sprinkle with sesame seeds. Bake for 25-30 minutes or until golden and crisp. Serve with chutney, if you like.