Chicken and Spinach Hand Pies

1. Preheat oven to 400 degrees Fahrenheit. Warm oil in pan on medium heat. Add onion, and garlic into pan and lower heat to medium-low, cooking until garlic is fragrant for about 5 minutes.

2. Add frozen spinach to pan, and cook until thawed, breaking it up as it warms. Continue cooking until spinach begins to dry.

3. Add chicken, and cook until chicken is no longer pink.

4. Add onion powder, fish sauce, and chicken stock, stirring to combine.

5. In a small bowl, mix cornstarch and water together until cornstarch is dissolved. Whisk this mixture into the pan, and cook until thickened. Add salt and pepper to taste.

6. Remove from heat, and start on your biscuit mix. Follow directions on box, but replace the shortening request with unsalted butter.

7. Roll out your dough on a floured surface, and cut into large enough circles to make your hand pies.

8. Place filling into middle of one round. Baste edge with egg wash. Place second round on top of filling, and press edges to seal. You can flute the edges with a fork, or just press well, and make your own designs.

9. Vent tops. Brush tops with egg wash. You can salt the tops if you’d like.

10. Bake for approximately 15 minutes, or until the tops are golden brown. Cool on wire rack.