3 C’s Prego Pinch Pies(Chicken Cheese Corn)
Rec cred: ruhana ebrahimPic cred: @mama_taught_me_well
Ingredients:1kg chicken fillet cubed1 tablespoon oil1 tablespoon crushed 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-Sift flour and salt. Rub chilled butter into flour until it resemble breadcrumbs.Add the sour cream and bind to form a soft dough.Roll dough out on a floured surface. Cut into squares.
Filling-Heat oil, add chicken, spices, lemon, garlic and chillies. Cook till halfway done. Add corn and cook till 3⁄4 way. Add sauces and cook till thickened. Cool filling down. Then add onions, cheese and greens.
Spoon a tablespoon or 2 of the chicken filling in the center of dough squares. Bring all four corners to the center and pinch the sides & top closed.Brush with egg and sprinkle colored sesame seeds. (Freezer suitable).Chill in the freezer for few minutes before baking in preheated oven at 180degC until golden brown.