500 g boneless chicken breast
1 tsp salt, ground pepper and nutmeg
1 large onion, tomato, green capsicum
1 bunch of parsley
2 tbs olive oil
2 cups gluten free flour
3 tbs margarine
1/2 cup shortening
1 cup sour cream
1/4 cup sesame / celery seeds
Using a saucepan and water, boil the chicken for 30 – 60 minutes on low heat and drain when boiled. Place the cooked chicken on chopping board and cut into very small cubes. Clean and dice the vegetable spices. In a saucepan add the olive oil and mix in the diced spices. Cook until it forms a paste while adding a few tablespoons of water if it gets too dry. Add the salt, pepper and nutmeg to the cooking mixture. Add the cubed chicken and allow to simmer for 15 – 30 minutes. Allow the moisture to dry up and remove from heat to allow cooling for 60 minutes.
Mix 1 cup flour, salt, sugar and shortening in a bowl. Fold the mixture together until it is crumbly, then add egg yolk, sour cream and remaining cup of flour to it so that you can form a solid soft dough. Make the dough into 1 or 2 large balls and wrap with cling film and place in a container the balls. Place the container with dough one shelf below the freezer and allow to sit for 30 minutes. Take the dough out of the fridge, unwrap cling film and place on a clean floured rolling board or surface
Roll dough on floured surface and cut into small side plate sized circles. Place a scoop of the cooled chicken filling in center of each circle using a table spoon. Fold over the circle dough into half and seal edges, pressing with a fork dipped in flour. Repeat this step until all your circles are filled. Mix the left over egg whites with some water; brush over pies and sprinkle sesame or celery seeds on each. Prepare your baking sheet by lining with grease proof paper or flour and margarine layer. Make a slight incision on the top of each pie and arrange them on the baking sheet giving adequate space between. Bake in a pre – heated 400 degree oven for 15 – 20 minutes or until golden brown.