Author: Sarah Truesdell

adapted from "Baking at Republique"

Make the pastry

Chop the butter up into small cubes. Store on a lined plate in the fridge.
Measure out about 1 1/2 cups water and add ice. Hold in a liquid measuring cup or small bowl.
In a large mixing bowl, combine flour and salt. Add butter and toss with flour, using hands to break down cubes until the all the pieces are smashed and broken apart.
Measure out 1/2 cup cold water and mix with 1/2 tsp apple cider vinegar. Sprinkle over flour/butter mixture. Use a spatula or wooden spoon to toss together until large clumps form. If you can press into a ball, you can stop adding water. If mixture is too crumbly, continue to sprinkle water in, a little at a time, until you can gather the mass into a rough ball. It should not be sticky, but should hold together. It will not be smooth, but can feel a little tacky to the touch.
Gently knead again the sides of the bowl to pick up dry bits and pull dough together. Pat each piece into a disc. Chill for at least 45 minutes.

Make the filling

Cover diced potatoes with salted what in a pot and bring to a boil. Cook until tender. Drain and cool.
Slice green onions. Chop cilantro. Dice or shred the roasted chicken.
In a large bowl, combine the chopped chicken, potatoes, cilantro and green onions. Add enough bbq sauce to coat. Season with salt & pepper.

Assemble

Preheat oven to 350F
Dust work surface with flour. Roll out dough until about 1/8 inch thick. Cut into circles or rectangles. Aim for 12.
Lay each cut piece on the parchment line baking pan, about 2 inches apart. Fill with about 1/2 cup of filling (or less if your shapes are small). Moisten the rim with water, then fold over and crimp to seal.
Make an egg wash and brush pies with egg wash.
Bake for 20-25 minutes until golden brown.

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