Pastry Pies (24/01/09)

Scrumptious Savouries

FWC

1.5kg puff pastry

Filling

500g chicken cubes

175g = 1 large potato cubed

1 tsp paprika

3 tomatoes grated

1 green pepper cube

1 tblspn vinegar

1 tblspn butter

2 tsp salt

1 tsp chilli

1 onion diced

1 tsp tomato sauce

1 tsp whole jeeru

Method

Put all ingredients in pot together and cook until chicken and potatoes are done and filling is still juicy. Add chopped fresh coriander if desired. Roll out pastry 5mm thick. Cut into rectangles 6cm by 9cm. put filling in centre, brush edges with lai and fold over. Slash top with sharp knife. Brush with eggs and bake at 180 degrees Celsius preheated oven until light brown. Or freeze until needed.

Makes 45-50 pies.

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