I love this savoury snack served with sauces. My aunt passed this recipe on to me from a South African cook book.
Chicken breast diced,
1/2 tsp Cumin Powder,
1 tsp Salt,
1/4 cup Lemon juice,
1 tsp crushed Garlic,
2 tbsp Mayonnaise,
2 tbsp butter,
2 beaten eggs,
2 cups water,
2 tbsp butter,
1/4 tsp salt and
2 cups plain flour or more.
Combine chicken, cumin, salt, lemon juice, pepper garlic, mayonnaise, butter, corn and pepper in a pot. Let it cook over medium heat until dry ( when there is no water left from chicken).
Mix the cornflour and milk together in a pot. It will feel hard but this is fine as long as there a no lumps.
Add this to the chicken and stir over medium heat until thick and saucy. Allow to cool.
Place the water, butter and salt in a pot over heat and bring to boil. I kept this lukewarm as you need to knead the dough.
In in a big dish I added the flour, we used 3.5 cups of plain flour. Add the above water mixture and knead. That’s the cup I used for all measurements.
Roll the dough out thinly on a floured surface. Cut in to circle shapes or make them in shapes of small puris.
Place a spoonful of the filling on to one half of the circle or in the middle depends how you prefer to do this. Life up and press edges together to seal, forming a half moon shape. My mum did this part as I am useless.
Dip the pies in the beaten egg and then breadcrumbs.
You may now freeze them. Or fry them until golden brown.