Milk
1 1/2 cups all-purpose flour
1/4 cup butter, softened
2 liters water
2 tablespoons vegetable oil
1/2 teaspoon salt
1 clove garlic, minced
Filling
2 cups milk
1 cup grated cheddar cheese
2 tablespoons chopped green onion
2 tablespoons tomato sauce
1 tablespoon chicken seasoning
1/4 teaspoon ground black pepper
150g boneless, skinless chicken breast
1 clove garlic, minced
Salt and nutmeg to taste
For frying
2 cups vegetable oil
Aids
Cookie cutter with 8cm diameter
Plastic wrap
Paper towels
Milk
1 1/2 cups all-purpose flour
1/4 cup butter, softened
2 liters water
2 tablespoons vegetable oil
1/2 teaspoon salt
1 clove garlic, minced
Filling
2 cups milk
1 cup grated cheddar cheese
2 tablespoons chopped green onion
2 tablespoons tomato sauce
1 tablespoon chicken seasoning
1/4 teaspoon ground black pepper
150g boneless, skinless chicken breast
1 clove garlic, minced
Salt and nutmeg to taste
For frying
2 cups vegetable oil
Aids
Cookie cutter with 8cm diameter
Plastic wrap
Paper towels
Milk
In a saucepan, cook the garlic and butter over low heat
Add the flour and water, and mix until smooth
Cook for about 30 minutes or until thickened
Remove from heat and let cool
When cool, shape into a ball and flatten slightly
Reheating
Squeeze out excess liquid from the chicken
Add salt and season with chicken seasoning
Fry quickly in oil
Join with 1 cup of water and cook for about 30 minutes or until tender
Let cool
Assembly
Place a spoonful of filling on each circle, then fold the dough over, pressing the edge
Remove from plastic wrap, dip in milk, roll in breadcrumbs, and reserve
Repeat the process until all the dough is used up
Frying
In a medium saucepan, fry the pies in hot oil
Remove with a slotted spoon when golden brown and place on paper towels to drain.
