2 cups cake flour

1 tsp baking powder

1 tsp salt

50g butter

1 cup cream

1 cup milk or more

Mix all the dry ingredients, rub in butter, and add cream and enough milk to make soft dough. Leave covered for 20-30 minutes.

Filling

500g chicken fillet

1 large Onion diced

2 tomatoes grated

2 tsp garlic

¼ cup oil

¼ cup vinegar

1½ tsp salt

1 tsp chilli

1 tsp paprika

½ tsp black pepper

¼ cup chopped spring onions

1 bunch fresh dhana chopped

Cup chicken into large cubes and boil with 1cups water and ½ tsp salt, cook until very tender, then shred the chicken into small pieces.

Braize onions in oil until soft, add vinegar and chicken, cook for few minutes then add all other ingredients. Mix well and cool.

If preferred add 2 tblsp of tomato sauce, add the spring onions and dhana when cold.

Roll out dough 4mm thick, cut into palm size circles and put filling in centre. Brush edges with lai and over to seal edges and pinch with finger tips. Brush with egg and freeze until needed or place on greased tray and bake at 200*C until light brown. If frozen, bake while still frozen or defrost.

Make 40 pies.