Rashida’s Pinch Pies

TRH Rashida's Pinch Pies

3 cups cake flour
125g margarine/butter
1/2 tsp salt
250 ml sour cream

Make breadcrumbs with margarine and dry ingredients.
Form a soft dough with sour cream.
Can be done in food processor.
Wrap in plastic and chill for 1/2 hr.
Roll and cut into small squares, moisten edges and place filling in centre.
Fold up all corners to meet at the middle pinch to seal together.
Brush with egg and sprinkle little parsley.
Can be frozen and bake @ 180C

Chicken Filling
3/4 kg chicken fillet, cut in small pieces
1 med onion, finely cubed and saute in butter
1 tsp garlic paste
1 tsp ground chillies
1 tsp chicken spice
1 tsp pepper
Salt to taste
Aromat to taste

Braise all together till water burns out.
When cool add 100 ml mayonnaise and mix, could also add jalapeno sauce

Prepared, tried and tested by: Rashida Habib


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