Criss-cross Pie

INGREDIENTS

Filling:
½ kg cubed chicken fillets
1 teaspoon cajun spice
1 teaspoon chicken spice
1 teaspoon Aromat (a South African Spice)
2 teaspoon crushed garlic
1 teaspoon magic masala/ peri peri masala
Red Chillies to taste
1 teaspoon jeeroo
½ teaspoon garlic pepper
1 tablespoon lemon juice
2 tablespoon sour cream
Salt if needed
Olive oil

Chopped dhana leaves

Cubed green pepper
Sliced de pitted black olives
Thinly sliced Tomato
Thinly sliced Onion rings
1 cup grated cheese

2 tablespoon cream cheese
3 tablespoon spicy tikka sauce

Dough:
500 ml flour
10 ml baking powder
Pinch salt
100 g butter, softened
125 ml milk
62.5ml water

METHOD

Marinate chicken in spices. Braise in olive oil. Add in sour cream. Add water as needed and cook until ready. Do not dry out. Add Chopped dhana leaves.

Sift dry ingredients. Rub in butter. Mix milk and water. Add enough liquid to form a soft dough but it should not be sticky. Knead until smooth.
Roll out ¾ of the dough on a floured surface to fit Pyrex dish. Place into a greased Pyrex dish. Dough should come up about half the sides of the dish.

Mix cream cheese and tikka sauce. Spread over the dough. Sprinkle half the grated cheese over. Place chicken filling in then sprinkle with the cubed green peppers and olive slices. Place tomato then onion rings over. Sprinkle the rest of the cheese over. Sprinkle salt and freshly ground black pepper over.

Roll out the rest of the dough and cut into strips. Place over filling in a criss-cross pattern. Brush with beaten egg. Sprinkle with dried parsely.
Bake in preheated oven at 180°c for about 30 minutes or until golden and baked through.
Zaakirah

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