Cheesy chicken and creamy mash pies:
1 kg chicken fillet cubed, wahed and drained.
Sautee 2 medium onions in a T of butter. Add:
1 tsp ginger garlic
1tsp crushed garlic
2tsp dhana jeeroo
1/4 tsp arad
2 tsp rough salt
Zest and juice of half a lemon
3 tsp fresh red chillies
Add the chicken and cook till all the water has burnt out. Then add 1 cup ground tomato and 1 cup frozen corn and braise again. Empty into a dish.
Make a thick white sauce with 2 T butter and 2 T flour. You will need about 1&1/2 cups of milk. Add white sauce to the chicken. Adjust salt and chilies. Cool completely. Add 1/2 cup grated gouda and 1/2 cup grated tussers. Add 1 bunch finely chopped dhania. Mix well. Cool before using.
For the mash:
You will need about 15 medium sized potatoes. Peel, cube and boil in salted water. Mash and set aside.
Make wagaar with the ffg:
3 T butter
1tsp crushed garlic
1tsp crushed red chili
2tsp mustard seeds
Add to mash. Add juice of half a lemon. Mix well. Ajdust salt. If you have very waxy potatoes you may need milk to loosen the mixture.
Roll out pastry. Cut with round cutter to fit the pie case. Pop in the chicken filling then pipe mash over. Garnish with a piece of chopped tomato or a peppadew. Sprinkle parsley. Dry freeze at this stage. Empty into tupperware and store. Preheat oven to 180. Pop frozen pies into the oven on the bottom rack so pastry cooks and mash doesn't burn.
Enjoy
