• 3 cups plain flour
• 11⁄2 tsp fine salt
• 3 Tbsp unsalted butter, chilled, grated
• 1⁄2 cup water, chilled
• 11⁄2 tsp white wine vinegar
• 2 eggs
• 1 eggwhite
• 2 Tbsp extra virgin olive oil
• 1 leek, finely diced
• 2 cloves garlic, crushed
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp cayenne pepper
• 1⁄2 cup cottage cheese
• 2 cups shredded cooked chicken
• Extra plain flour, to dust
To make pastry, combine flour and salt in a large bowl. Add butter, then rub with fingertips until mixture is crumbly. Add water, vinegar, 1 of the eggs and eggwhite.
Mix until combined and a dough forms, then cover with plastic wrap and refrigerate for 20 minutes or until firm.
Meanwhile, heat oil in a large frying pan over a medium heat. Add leek and garlic, then cook for 3 minutes or until lightly softened. Stir in spices and cook for a further 1 minute, then remove from heat and allow to cool. Stir in cottage cheese and chicken. Preheat oven to 210°C. Line 2 oven trays with baking paper.
Roll out pastry on a lightly floured board until 3mm thick.
Use a 9cm round cookie cutter to cut out 16 circles. Lightly beat remaining egg and brush onto edges of pastry.
Put 1 heaped Tbsp of the chicken mixture in centre of each pastry circle. Fold in half, crimp edges and expel any air, then brush with eggwash. Arrange on prepared trays, 3cm apart. Bake for 20 minutes or until golden. Serve.