FRIED BALSAMIC CHICKEN AND CHEESE PIES

Ingredients

Dough:

4 cups flour

3 tsp baking powder

½ tsp salt

1 oz cookeen

2 oz butter or margarine

Approx 1½ cups water

Filling:

2½ cups cooked chicken, diced (we used rotissiere)

1 large sweet pepper diced

1 large onion, diced

Few dashes Worcestershire sauce

1½ tbsp. balsamic vinegar

Salt and black pepper

½ tsp pepper sauce

2 cups grated cheddar cheese

Oil for frying

Directions

1. Make the dough: Sift together the flour, baking powder and salt into a large bowl. Cut in the butter and cookeen into the flour with a pastry cutter or fingers, until the mixture is crumbly. Add enough water to form a soft dough. Turn onto a floured surface, knead for 1 – 2 minutes until smooth. Shape into a ball and let rest for ½ hour.
2. Prepare the filling:
   Heat about 1 – 2 tbsp oil in a sauté pan. Add the onions and pepper and cook for a few minutes until vegetables begin to soften. Season with a little salt and pepper. Add the balsamic vinegar, pepper sauce and Worcestershire sauce. Mix well.
3. Add the chicken and stir into the seasoned vegetables. Add ¼ cup water and mix well. Let cook for a few more minutes. Taste and adjust the seasoning if necessary. Remove from heat.
4. Form the dough into even sized balls. Roll out into a thin circle on a floured surface. Brush half the edge with a little water.
5. Place some cheese along the center of the dough. Top with a little of the chicken filling. Fold one half over the filling, meeting the dampened edge of dough and pinch together to seal. Repeat.
6. Heat the oil in a large deep sauté pan over medium high heat. The oil should be about ¾ inch deep. Add the pies a bout 2 – 3 at a time. Turn over when the tops have risen a bit and cook until done. It’s always good to test one to get a feel for the timing and the heat of the oil.
7. Place the fried pies on a paper towel to drain any excess oil. Serve hot.