3 Cup’s Prego Pinch Pies(Chicken Cheese Corn) Pic cred: Ruhana EbrahimRec cred: @mama_taught_me_well Ingredients:1kg chicken fillet (cubed)1 tablespoon oil1 tablespoon ground garlic1 tablespoon ground green chillies1 tablespoon lemon juice1 teaspoon salt1 teaspoon pepper1 teaspoon dhana jeeroo powder1 cup frozen corn1 cup diced onion1⁄2 cup Nando’s prego sauce2 tablespoon Nando’s garlic sauce1 1⁄2 cups grated gouda cheese1⁄2 cup cyprus parmesan cheeseChopped dhania (coriander)Chopped spring onions Dough :2 ½ cups all purpose flour½ teaspoon salt250g butter (chilled)250ml sour cream Method :Dough-1. Sift flour and salt. 2. Rub chilled butter into flour until it resemble breadcrumbs.3. Add the sour cream and bind to form a soft dough.4. Roll dough out on a floured surface. 5. Cut into squares. Filling-1. Heat oil, add chicken, spices, lemon, garlic and chillies. 2. Cook till halfway done. 3. Add corn and cook till 3⁄4 way. 4. Add sauces and cook till thickened. 5. Cool filling down, then add onions, cheese and greens. Assembly-1. Spoon a tablespoon or 2 of the chicken filling in the center of dough squares. 2. Bring all four corners to the center and pinch the sides & top closed.3. Brush with egg and sprinkle colored sesame seeds. 4. Freezer suitable now.5. Or chill in the freezer before baking in preheated oven at 180degC until golden brown.