Chicken Curry Scone Pie
Image: Supplied/Nasiha Norat
250g chicken fillet cubes
½ onion, diced
½ tsp jeera seeds
1 bay leaf
½ cinnamon stick
1 tsp ginger/garlic paste
1 tomato, blended
1 tsp chilli powder
½ tsp Kashmiri masala
¼ tsp turmeric
salt to taste
½ tsp dhania jeera
½ tsp garam masala
1 potato cubed
Method
Heat the oil in a pot with the dry spices. Add the onion and ginger/garlic paste. Cook until soft and translucent. Add the spices and cook for a minute. Mix in the tomato. Cook until the water has evaporated and the oil surfaces.
Add the chicken and potato. Cook on medium-low heat until the chicken is fully cooked and the potatoes are soft. Set aside and cool.
Dough
2 cups flour
2 tsp baking powder
a pinch salt
125g cold butter
¾ – 1 cup milk
Method
Mix together the dry ingredients in a bowl. Add the butter and rub it in with your fingertips to get a sand-like texture. Mix in the milk starting with ¾ cup to get a soft dough. Add more milk if needed.
Knead the dough until smooth. Separate into two and roll each side out. Add filling to one side and top with the other piece of dough. Seal the edges, egg wash, and sprinkle with sesame seeds. Bake at 160º C to 180°C for 20 to 25 minutes or until golden brown.
Remove from the oven, slice and serve with your favourite dipping sauce.