oil
1 tbsp of cream cheese (optional)
Add the oil to a baking tray, then add the chicken and put in the oven to cook on gas mark 6, for 1 hour or more. Thirty minutes into cooking time turn the chicken over and put back in the oven. If not cooked, after an hour leave until cooked. Take out the oven once cooked and let them cool a bit. Then break off the chicken from the bone and put on a plate, once done filter out any small bones among the chicken.
Add the pasta and 1 tsp salt to the saucepan, with enough cold water to just about cover it, put the hob on medium heat. Cook the pasta until tender, once cooked drain the water. Now add 3 tbsp oil to a non stick pan and heat for 30 seconds, add the onion, garlic, mixed peppers, all herbs, garlic salt, garlic pepper and sprinkle over crushed black pepper, fry until golden brown.
Then add the chicken, stir in well and fry for 1 minute, stirring now and then. Now add the chopped tomatoes, yoghurt, coriander, chilli powder, curry powder and garam masala and cook for 2 minutes. Add the pasta and cream cheese to the chicken and cook a further minute, stirring continuously. Finally turn heat down to simmer for 30 seconds, stir occasionally.
Serves 3-4
1 1/2 kg puff pastry
handful of sliced frozen mixed peppers
cooking oil
butter
large onion chopped
2 frozen garlic cubes
1 tsp garlic salt
salt
1/4 tsp of turmeric/thyme/paprika
1/2 tsp of fenugreek
1 lb boneless chicken cut (1 inch both sides)
3 handfuls of frozen peas
1 lb potatoes peeled & cut (1 inch both sides)
5 tbsp chopped tin tomatoes
1/2 tsp chilli powder
3/4 tsp mild curry powder
pinch of garam masala
1/4 tsp geera
3/4 tsp granulated sugar (optional)
crushed black pepper
cold water
milk
1 egg beaten
Add 3 tbsp cooking oil to a non stick pan, heat on medium heat for 30 seconds. Add the onion, mixed peppers, garlic, garlic salt, a little less than 1/4 tsp salt, all herbs and fry until golden brown. Once golden brown add the chicken, put on medium heat and fry until cooked inside (turn heat down if necessary). Once cooked add the peas, tomatoes, chilli powder, curry powder, garam masala, geera and sugar. Cook for 1-2 minutes, stirring occasionally.
Add 5 tbsp cooking oil to a non stick frying pan, add the potatoes and enough water to cover them. Cook until tender inside, allow water to dry up or drain once cooked and fry until golden brown. Add 2 pinches of salt and sprinkle crushed pepper over the potatoes and mix in. Now add the potatoes to the chicken, mix in well and mash up well with a potato masher, trying to break the chicken into smaller pieces. Once done, mix together.
Finally roll out your pastry and cut into 6x8 inch rectangles, roughly 1/2 a cm thick (You can choose to create smaller pasties if you want). Spoon some mixture (as much as will fit in), onto one side of a rectangle and fold over the other side on top of the mixture. Close down pressing the edges together (You may use milk, to paste around the edges).
Add a few holes to the top of the pasty, with a fork and add a generous amount of butter to a non stick baking tray. Finally brush over the egg and place the pasty onto the baking tray. Do the same for the rest of them, then put in the oven and cook according to instructions on puff pastry packet.
Serves 4 or more
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