How To Cook 50 Cultural Recipes. Carsa Mehreen

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