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1.
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Combine the chicken, onion, BBQ sauce and half of the cheese.
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You may choose to cook the red onions if you prefer.
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Add salt and pepper to taste, then set aside.
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2.
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For the pastry: Combine flour and salt in a food processor.
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Pulse 2 times.
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Add chilled butter and pulse 4 times or until mixture is crumbly.
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Transfer the mixture to a chilled bowl.
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Make a well in the middle of the mixture and incorporate 2/3 of the cold water.
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Use your hand as a whisk and twist, combining all the flour and butter together.
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Gradually add the remaining water until a dough forms.
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3.
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Lightly flour your work surface and gently knead the dough.
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Wrap it in plastic wrap and refrigerate for 15-30 minutes before using.
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4.
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Dust your work surface and the dough with flour and knead until the dough holds together.
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Roll the dough out into 1/3-1/2 inch thickness and cut into circles using a 2 or 3 inch cookie cutter or larger (I used a 5 inch small plate for this).
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5.
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Combine the scraps of dough, roll out again and cut into circles until you run out.
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Mine yielded 5 circles of 5-inch of dough.
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6.
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To assemble: Preheat oven to 350 F. Place 1 or 2 tablespoons of the BBQ chicken filling slightly off center on each dough circle.
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Top with some of the remaining shredded cheese and fold over dough.
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Press to seal the edges together and crimp well with a fork.
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(Some people brush the outer edge of one side of the dough with egg wash before sealing it.)
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7.
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Place the filled pastries on a parchment paper lined baking tray.
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Brush a small amount of the BBQ sauce on top and sprinkle with cheddar cheese.
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Repeat the process until all you have filled all the pastry discs.
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8.
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Bake for 20-25 minutes or until crust is brown and filling is bubbly.
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Cool for 5 minutes before serving.
