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500g cubed chicken
1tsp salt
1 /2tsp pepper
garlic and ginger
chillies to taste
chopped onions.
Fry the chopped onions and add the cubed chicken, and spices.
Cook until soft and almost dry.
Add 1tbls soaked sago and cook until glassy.
Add 2tbls finely chopped piccalilli.
Mix well together.
Cool and fill into pastry rounds and form into halfmoons shapes.
Brush with egg and sprinkle with sesame seeds.
Prepared, tried and tested: Faye Abrahams
