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To make my easy borsan chicken puff pastry pies, you will need just four ingredients
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Cook chicken breast or even turkey breast leftovers, two sheets of ready rolled pastry
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a pack of borsan cheese and a pack of gouda cheese slices. To start, roll out your pastry sheets and for both divide into six squares using a sharp
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knife. Try to get the squares similar size to each other. Then I like to move them off the baking sheet they come on and put on my own so they can be
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separated. You'll want to have taken out your borsan about an hour before you are ready to make so
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it's spreadable. Otherwise, you can microwave it briefly. Then you want to divide it roughly into six
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and spread onto the six pastry squares, leaving about a centimetre border all around. Next, add the cooked
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chicken, pulling the pieces apart a little to help you create a light layer. Then top each square
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with a slice of Gouda cheese, followed by a pastry square from the other pastry sheet you
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prepared earlier. Then using a fork go around the edges to seal shut. If you like you can
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trim uneven edges with a sharp knife. Then transfer the hand pies to two line baking trays
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Egg wash the pie tops and cut a small V or an X in the middle for the steam to escape
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Sprinkle generously with cracked black pepper and bake for 20 minutes or until deep golden
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and the bottom looks cooked and crispy. Leave to cool off for around 10 minutes before
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serving with a fresh side salad
