Ingredients
For the dough
* 4 cups all-purpose flour
* 200g margarine or butter
* 1 teaspoon baking powder
* 1 teaspoon sugar
* ½ teaspoon salt
* ½–¾ cup cold water
For the chicken filling
* 500g cooked, shredded chicken
* 1 cup diced potatoes
* ½ cup diced carrots
* 1 small onion, chopped
* 1 tablespoon vegetable oil
* ½ teaspoon curry powder
* ½ teaspoon thyme
* 1 seasoning cube
* Salt to taste
* ½ teaspoon black pepper
* 1 tablespoon flour or cornstarch
* ½ cup water or chicken stock
For frying
* Vegetable oil
Method
1. Make the dough: Mix flour, baking powder, sugar and salt. Add the margarine and rub into the flour until crumbly. Gradually add cold water and mix into a soft dough. Cover and rest for 10–15 minutes.
2. Prepare the filling: Heat oil and sauté the onion. Add potatoes, carrots and cook until slightly tender.
3. Add chicken: Add the shredded chicken, curry powder, thyme, seasoning cube, black pepper and salt. Mix well.
4. Thicken the filling: Mix the flour or cornstarch with the water/stock and add to the filling. Stir until slightly thickened. Allow the filling to cool completely.
5. Shape the pies: Roll out the dough and cut into circles. Place some chicken filling in the centre, fold over to form a half-moon and press the edges firmly with a fork to seal.
6. Fry: Heat enough vegetable oil over medium heat. Fry the chicken pies in batches until golden brown and crispy on both sides.
7. Drain and serve: Remove and place on paper towels to drain excess oil. Allow to cool slightly and enjoy
