for 24 portions
8 oz roast chicken (225 g), cooked, grated
salt, to taste
pepper, to taste
½ cup grated mozzarella cheese (50 g)
1 cup green onion (150 g), sliced
¾ cup buffalo sauce (215 g)
¼ cup ranch dressing (20 g), plus more to serve
4 pre-baked pie shells 23 cm (9 inches) each, thawed if frozen
egg washing, for brushing
Preheat the oven to 190°C and cover a baking tray with baking paper.
In a large bowl, combine the chicken, salt, pepper, mozzarella cheese, green onions, buffalo sauce and ranch dressing.
Roll out the pie crust on a lightly floured surface until about 6 mm thick (¼-inch).
Using a paring knife, cut thin strips to resemble football laces. Then cut small football shapes out of the rest of the dough. Roll up the excess dough and cut out more shapes. You should have about 48 footballs in total.
Transfer 24 footballs to the prepared baking tray.
Place a tablespoon of the filling in the centre of each football, leaving an edge of about 1 cm around the edges.
Brush the edges with egg detergent and place another football on top, pressing the edges with your finger. Seal the edges with a fork.
Arrange the lace cut-outs on top of the footballs. Brush more egg slices on the top of the balls.
Bake for 15 to 20 minutes, or until golden brown.
Let cool for 5 minutes before serving. Serve with ranch dressing, if desired.