1 pack MAYA Original Hotcake Mix 200 grams
1/3 cup shortening
2–3 tablespoons water
3 tablespoons butter
1/4 cup chopped onions
1/2 cup cooked and diced chicken meat
1/4 cup diced ham
1/4 cup cream of mushroom soup pack in sachet diluted in
1/2 cup water
1/2 cup sliced button mushrooms
1/4 cup diced green and red bell pepper
1/4 cup peas
salt and pepper to taste
olive oil (for brushing)
In a bowl, cut–in shortening into hotcake mix until mealy. Add enough water to form a ball of dough. Set aside.
Prepare filling: Heat butter then saute the onions. Add the chicken and ham. Stir in the cream of mushroom mixture and remaining ingredients. Cook just until thickened. Season with salt and pepper. Cool.
Divide crust into 5 pieces. Roll out each piece into 5–inch circle. Put 1 to 2 tablespoons filling at the center. Fold to make a half–moon. Pinch edges with fingers to seal. Brush with oil. Bake in a preheated 375 degrees F oven until golden brown.