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Pinch Pies

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Pinch Pies are absolutely perfect in every possible way,


  • 3 cups cake flour
  • 125g margarine/butter
  • 1/2 tsp salt
  • 250 ml sour cream


  1. Make breadcrumbs with margarine and dry ingredients.
  2. Form a soft dough with sour cream.
  3. Can be done in a food processor.
  4. Wrap in plastic and chill for 1/2 hr.
  5. Roll and cut into small squares, moisten edges, and place filling in the center.
  6. Fold up all corners to meet at the middle pinch to seal together.
  7. Brush with egg and sprinkle little parsley.
  8. Can be frozen and baked @ 180C
Pinched Pies

Chicken Filling

  • 3/4 kg chicken fillet, cut into small pieces
  • 1 med onion, finely cubed and saute in butter
  • 1 tsp garlic paste
  • 1 tsp ground chilies
  • 1 tsp chicken spice
  • 1 tsp pepper
  • Salt to taste
  • Aromat to taste
Emperor’s Kitchen Organic Garlic Pureed, 4.5 Ounce
Emperor's Kitchen Organic Garlic Pureed, 4.5 Ounce


  1. Braise all together till water burns out.
  2. When cool add 100 ml mayonnaise and mix, could also add jalapeno sauce

Prepared, tried, and tested by: Rashida Habib

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I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.


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