Cream Scone Pies recipe by Ruhana Ebrahim

Ingredients

• Cream Scone Pies
• 500g chicken fillet (cubed)
• 2 tablespoons oil
• 1 teaspoon red masala
• 1 teaspoon chilli powder
• 1 teaspoon dhana jeeroo powder
• ¼ teaspoon turmeric powder
• 1 teaspoon salt
• ½ teaspoon lemon pepper
• 1 tablespoon lemon juice
• 1 tablespoon crushed garlic
• 2 tablespoons tomato sauce
• 1 tablespoon mustard sauce
• 1 tablespoon mayonnaise
• 500ml fresh cream
• 2 cups self raising flour (or more, as needed)
• Good pinch salt
• 1. Heat oil in pot.
• 2. Marinate chicken in above and add to pot.
• 3. Cook till done & leave saucy.
• 4. Shred chicken and allow to cool.
• 5. Make a soft dough, roll out on floured surface.
• 6. Cut out shapes, one for top and one for bottom.
• 7. Spoon cooled filling into center.
• 8. Brush egg around the edge of dough.
• 9. Place over top piece of dough and seal.
• 10. Brush egg over and sprinkle poppy seeds.
• 11. Place in breheated oven at 180degC and bake till golden.
• 12. Serve with savoury dip.