Stuffed Apricot Chicken
By replacing the apricot components with mango ones, you can make a mango chicken variation.
3 cups plain flour
1/4 cup vegetable oil
1 tsp yeast
3/4 cup lukewarm whole milk
225 gms ground beef
1 large onion, finely chopped
1 handful pine nuts
Salt and pepper
1/2 tsp allspice
2 tbsp oil
In a deep bowl, place flour, salt and yeast. Add oil and egg and rub with fingertips.
Add milk a little at a time while mixing thoroughly until dough begins to bind. Once finished, cover with a towel and rest in a warm place for one hour.
For the filling, heat oil in frying pan and saute onions. Add pine nuts and ground meat and brown. Season with salt and spices and allow to cool.
Roll out dough to about 2 mm thick and cut out circles with an approximate 7 cm diameter.
Place a tsp of meat in the centre of each and seal the edges into a triangular shape, making sure to pinch and seal edges tightly.
Preheat oven to 180 degrees and bake pies until golden brown. If desired, you can also deep fry the pie on both sides.