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Cornish pies (18.11.08)

Nov 18, 2008

1 cup cream


½ cup milk

1 tsp salt

1 tsp baking powder

2-3 cups flour


Mix all the ingredients except flour. Then add enough flour to make soft dough.



500g chicken cubes

2 onions diced

175g = 1 large potato diced

1 tsp garlic

1 tsp green chilli

2 tblsp butter

2 tblsp fresh grated coconut

½ tsp salt

1 tsp white pepper

1 tsp whole jeeru

1 tsp ground jeeru

2 tsp aromat

1 bunch fresh dhana chopped


Braize onions and whole jeeru in butter until soft, add garlic and green chilli. Cook for 2 minutes then add chicken cubes and the rest of the ingredients except fresh dhana. Cook until chicken and potato are tender. Add water if needed. Cool then garnish with chopped dhana. Roll out dough 4mm thick. Cut into circles. Brush edges with lai, put filling in centre and close. Seal and put upright on greased pan. If you have Indian pie maker use that. Brush with egg and sprinkle tal. Freeze until needed. Or bake at 200* until light brown. If frozen, you can bake them while they are still frozen or defrost for 2 hours before baking.


Note: Always keep dough quite soft then add flour as you use, a little at a time.


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