Total time: 2hrs20mins Yield: 7 Level: Intermediate
prep: 20mins
cook: 2hrsIngredients
- 4 1/2 cups all purpose flour
- 300 g chicken breast
- 1 large onion
- 1/2 cup diced carrots
- 2 large potatoes
- 1 tablespoon garlic powder
- 1/2 cup vegetable oil
- 1 stock cube
- 1 tablespoon black pepper
- 1 teaspoon allspice ground
- 1 tablespoon curry powder
- 1 tablespoon italian seasoning
- 1 tablespoon thyme powder
- 1 teaspoon baking powder
- 200g margarine
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Directions
(Filing)
- Dice the carrots and potatoes.
- Heat the vegetable oil and stir-fry the onion.
- Add the chicken breast and stir till it turns white.
- Season to taste. Add water and simmer.
- Add the carrots and potatoes. Cook until the vegetables are soft.
- Mix 2-4 tablespoons of flour in cold water.
- Add the paste to the filling, mix thoroughly and set aside. The paste helps to bind the filing together.
(Dough)
- Mix the flour, baking powder and salt together.
- Add the margarine and mix thoroughly (bread crumbs).
- Little at a time, add cold water. Keep mixing until you get a stiff dough.
- Flatten the dough on a clean and smooth surface.
- Cut the dough into big circles.
- Scoop some of the filling in the center. Fold dough over filing to form a half-moon.
- Press the edges together to seal by using the back of a fork.
- Place in greased pan and repeat the process for the rest.
- When all the pies are folded, rub the whisked egg over them and perforate with a fork.
- Bake in preheated oven (350F) until edges are golden brown.
- Then serve with a cold drink.
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Raheenah
He selects for His mercy whom He wills. And Allah is the possessor of great bounty. {Al-Imran 3:74}
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