3 C’s Prego Pyramid Pies

CREDITS

Rec cred: @when_ruhana_cooks
(Previously known as mama taught me well)
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INGREDIENTS

1kg chicken fillet (finely cubed)2 tablespoon oil1 tablespoon garlic paste1 tablespoon ground green chillies1 tablespoon lemon juice1 teaspoon salt1 teaspoon pepper1 teaspoon coriander powder1 teaspoon cumin powder1-2 cups frozen corn1 cup diced onion1⁄2 cup prego sauce (I used Nando's)2 tablespoon Nando’s creamy garlic sauce1 1⁄2 cups grated cheddar/mozzarella cheeseChopped corianderChopped chives
Dough-2 ½ cups all purpose flour½ teaspoon fine 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 7cmx 7cm squares, about 3mm thick.
Filling-1. Heat oil, add onion and saute until translucent.2. Add in spices, garlic and chillies and braise till fragrant.3. Add in chicken and cook till just turns white.4. Add in corn and cook till half done, tgen add in sauces and cook till thickened.5. Cool filling down, then add in chopped greens and cheese.
Assembly-1. Spoon a tablespoon of the chicken filling in the center of the cut pastry squares.2. Fold the pastry in half into a rectangle without closing it, then bring all four corners to the center and pinch the sides & top closed.3. Brush with egg and sprinkle sesame seeds.4. It is now freezer suitable.5. Or chill in the freezer before baking in preheated oven at 180°C until golden brown.
Note: I freeze leftover or use up in other savouries like moons/ springrolls/ samoosas/ croissants etc.#ramadaanserieswithruhana#whenruhanacooks#ruhanaebrahimrecipes#mamataughtmewellrecipes

POSTED ON

08 Jun 2018

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