Rec cred: ruhana ebrahim
Pic cred: @mama_taught_me_well
Pie pastryLai (water flour paste)Beaten eggSesame seeds
Filling-1kg chicken fillet cubed½ cup sago soaked in water till puffed1 teaspoon white pepper1 ½ teaspoon salt1 tablespoon garlic1 teaspoon ginger1 tablespoon ground green chillies2 tablespoon lemon juice2 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 180 deg C till puffed and golden.