Botswanan Chicken Pie



For the dough:

For the filling:

For the eggwash:


In a large pan, add the butter and fry the onion until softened (around 5 minutes), add the apple, chicken, chilli and currants.

Fry for 1 minute more and then add the tomatoes and season to taste.

Cook for around 5 minutes, or until the tomatoes begin to release their juices, then continue cooking gently until the mixture is amost dry (but not completely).

Take off from the heat and set aside to cool down.

In the meantime, prepare the dough. In a large bowl, sift together the flour and baking soda, cube the butter and rub into the flour with your fingers until the mixture resembles

fine breadcrumbs.

Whisk together the eggs and add to the flour-butter mix.

Add just enough water to bring the mixture together as a dough, then roll out to about 4 mm thick. Use a plate to cut circles from around 15 cm diameter.

Add about 1 tablespoon of the meat mixture in the center of each pastry circle, fold the pastry over into half circle and use a fork to press down and seal the sides.

Prick the middle to make a few steam holes, the transfer the pies to a lightly greased baking tray.

Brush the top of the pies with the eggwash, then place them in a previously pre-heated oven at 180°C and bake for around 35 minutes or until the pies are golden brown.

Serve hot or cold.