YIELD:

6-7  mini potato pies

6-7 mini chicken pies

INGREDIENTS:

• Oil for frying

DOUGH:

• 2 cups all purpose flour
• 2 tsp baking powder
• pinch of salt
• 2/3 cup water (approx.)

POTATO FILLING:

• 2 medium potatoes
• 1/2 tsp JGM PRODUCTS roasted geera
• 3 tbsp green seasoning
• salt and black pepper to taste

CHICKEN FILLING:

• 1 leg and thigh
• 2-3 cloves garlic
• 2-3 culantro (chadon beni) leaves
• 1 pimento (flavor pepper)
• hot pepper (optional)
• 1/4 tsp JGM PRODUCTS roasted geera (can be adjusted)
• JGM PRODUCTS MSG free all purpose seasoning (contains salt)

NOTE:

• Green seasoning is a combination of garlic, pepper/pimento, culantro (chadon beni) and/or other fresh herbs.
• All purpose seasoning used in this recipe contains salt. Add accordingly to your preference.

DIRECTIONS:

1. Combine flour, salt and baking powder. Add water and knead into a soft dough. Cover with a damp cloth. Set aside for 30 minutes.
2. Peel and cut potatoes into chunks. Boil until soft.
3. Remove from heat and crush potatoes until smooth. Add the green seasoning, geera and salt. Mix thoroughly. Set aside.
4. Boil chicken. No salt is needed in this step. Once cooked, shred chicken and add to a food processor along with the other ingredients listed below ‘CHICKEN FILLING’.
5. Process until all ingredients are combined and there are no chunks of chicken.
6. Roll dough into a large circle. Using a cookie cutter or bowl/glass, cut into circles.
7. Add potato filling to the centre of each circle piece of dough. Fold in half to form a semi circle. Using your fingers or fork, ensure the edges are properly sealed.
8. Repeat step 7 using the chicken filling.
9. Fry all pies until golden brown on each side. Usually takes 1-2 minutes total.
10. Enjoy your pies with homemade chutney.