Ingredients for Filling
- 2 cups chicken boiled and shredded (approx 500 gm)
- 1 medium onion chopped finely
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp chopped coriander leaves
- 2-4 green chilies chopped
- 1 tsp garam masala powder all spice
- 2 tbsp flour
- 2 tbsp butter
- 1 cup milk 200ml
Extra Ingredients
- Puff pastry
- beaten egg or egg white or milk for brushing pie tops
Melt the butter then add the chopped onion. Fry until the onions soften then add the flour, salt, black pepper and garam masala. Stir for 2-3 minutes to cook the flour then add the milk gradually whilst whisking to prevent formation of lumps. Simmer until the sauce thickens, mix in the shredded chicken add chopped green chilies and coriander leaves, remove and cool completely.The filling will look like THIS.Allow the filling to cool completely. You can squeeze in a bit of lemon juice for a tangy taste if you like.When the filling has cooled, roll out squares or circles of ready-made puff pastry to less than a quarter inch thickness, add the filling and shape as desired. Brush the tops with either egg white, beaten egg or milk to give them a golden colour after baking.Bake on a greased tray in a preheated oven at 170 C for about 25 minutes or until the pastries are golden, puffed and crispy. Serve hot and enjoy!