These little yellow pies with a soft cream cheese and chilli filling make a pretty and unusual first course Served warm with a cold fresh tasting soured cream sauce they melt in the mouth and are delicious.
Sift the flour, salt and turmeric into a mixing bowl. Cut in the fat and crumble the mixture with your fingertips until it resembles breadcrumbs. With a round-bladed knife mix in a very little cold water until the mixture just sticks together. Gather into a ball and put in the fridge for at least an hour.
Put the filling ingredients into a bowl and mix thoroughly together with a fork. To make the pies, roll out the pastry fairly thickly, about
© 1976 Josceline Dimbleby. All rights reserved.