CHICKEN PIELETTS
Cook a chicken off the bone first in a pressure cooker with onions, mushrooms, green pepper, garlic, about 4 cubed potatoes and seasoning to taste. Debone the chicken and flake it. Cook until most liquid is evaporated and mixture is firm.
Roll out the pastry and cut into rings. Place chicken on one ring, then cover with the other ring after using an egg sealing. Bake until pastry is cooked. Fabulous hot or cold.
For the pastry:
1 kg Self Raising flour
500 grm either Yellow Wooden Spoon/Spar Full Fat/Rama Bake/ or Stork Bake Margerine
10 ml salt
juice of 2 lemons đ
470 ml ice water (about)
Grate margerine into flour and salt and rub well forming crumb like mixture. Add lemon juice and then slowly add water mixing by hand until it forms a firm dough. Separate into 2 or 3 pieces, cling wrap or put into plastic bag, and then refrigerate overnight. You donât need to use all the water.
Photo: Jean Bezant
