Ingredients:

de-boned chicken pieces(roasted)

carrots

1 tomato

1 onion

potatoes

2 chicken stock cubes

salt

chicken tandoori spice

chicken masala spice

cooking oil

600 g household flour

120 g butter

3 teaspoon baking powder

250 mls water

1 egg

Directions:

1. Roast/grill marinated chicken. Boil small cubes of potatoes for 10 minutes. Boil carrots for 5 minutes.

2. Chop onion and tomatoe into a pan then add oil to make a thick gravy,add mentioned spices to add flavour.

3. Mix chicken pieces,carrots and potatoes in the gravy then your filling would have been made. Put flour mixed with baking powder and a pinch of salt on the table and mix well with butter using hands.

4. Add water bit by bit while mixing until dough is formed and isn't sticky to the hands. Put dough in the fridge for 30minutes.

5. Remove dough from Fridge and start rolling with a roller stick until dough is half cm thick. Cut using a sizable round plate then put filling on one side of the dough to enable flipping the dough over.

6. Make a thick paste using abit of water and flour to b used for sealing the edges. Brush a beaten egg over the pies then bake on a greased baking sheet in the oven for 1:40hrs at 180 degrees centigrade.

Bon Appetit!