Stir 3 tbsp flour in 2 tbsp preheated oil, keep aside the pan, add
1/2 cup stock and mix well. Then add the boil 1 cup shredded chicken, 1/2 tsp white
pepper, 1/2 1/2tsp salt, 1/4 tsp mustard powder and cook till thicken. Keep
aside to cool.
Roll the cross in rectangular shape and with the help of cutter
cut the cross in round shape. Dip the 2 pieces in water and in the middle of
one piece place the filling and spread the egg in all the four corners. Then
set the other part of the cross on top of it and press it lightly. Bake the
chicken patties in ungreased tray for 35 to 40 minutes in 250 c in oven.