From Ellen Wartella, California
2 cups flour
1/2 cup milk
4 Tablespoons butter, cold
2 teaspoons baking powder
1/2 teaspoon salt
Egg Wash (1 egg whisked with 2-3 Tbs water)
1 pound cooked chicken, shredded and cut into ½ inch pieces
1/2 Jalapeño, seeded & minced (may omit)
1 medium onion, chopped fine
1 small can diced green chiles
2 eggs, scrambled; set aside 2-3 T for wash
2 Tablespoons Olive oil
3 Tablespoons BBQ or Cajun seasoning
Filling: Heat oil in sauté pan, add the onions and peppers, sprinkle in the spices and cook for a minute. Add to the cooked chicken, gently mix and cool. Mix in the egg. The filling is now ready. Set aside
Dough: Place dry ingredients into a bowl and blend in the butter with a pastry cutter (as you would for a pie crust). Mix the wet ingredients. Add to the dry ingredients and blend the dough together. Let dough rest for one hour. Using a rolling pin, roll out 5”-6” rounds about 1/8” thick. Place about 2-3 Tablespoons filling in the center and fold over; seal by pinching the seam together and mashing with the tines of a fork. Vent each with a slash in the top center and eggwash the tops.
Preheat oven to 350 degrees; place on cookie sheets and cook to a golden brown, about 30 minutes. Serve warm or hot.
Sauce: Optional. Mix 1 cup sour cream or light sour cream with 1/4-1/3 cup Chipotle sauce.