Rec and pic cred: ruhana ebrahim
Lai (water flour paste)
1kg chicken fillet cubed
1⁄2 cup sago soaked in water till puffed
1 teaspoon white pepper
1 1⁄2 teaspoon salt
1 tablespoon garlic
1 teaspoon ginger
1 tablespoon ground green chillies
2 tablespoon lemon juice
2 tablespoon oil
Cook chicken in above till half done. Add sago with little water and cook till done.
On a floured surface roll out pastry. Cut out a round for bottom and top.
On one round spoon cooled filling in center.
Spread lai around edge of pastry and seal with other round.
May press with fork to seal better.
Brush egg and sprinkle sesame.
Freezer suitable now.
Bake in preheated oven at 180degC till puffed and golden.