Рецепт Chicken and Veggie Pie
I submitted this post to a lovely food blog Yummy Food by Lubna who is hosting the event "The joy from fasting to feasting" where she features recipes from Muslim food bloggers around the world this whole month of Ramadan. Now that's something worth checking out.
One snack item that regularly adorns our Iftar table is Patties with a chicken,beef or fish filling. These half moon shaped dough pockets are filled, sealed, then deep fried till golden in color. But this year I'm trying to wean myself and family from fried foods. So I tweaked the recipe and turned it into a pie. Making a pie is so much easier than making individual patties.
The dough is ultra buttery and moist. With the filling it simply melts in your mouth. No,I'm not exaggerating. When my kids devour a food I make, then I know it's a keeper. Added to the fact, that my hubby can polish off the entire plate means I've got myself a winner. I've been making this pie for sometime now for dinner and we really like it. Hope you like it too.
- 1 chicken breast,cut into pieces
- 1 cup water
- 1/4 tsp black pepper
- 1 piece of cinnamon
- 1 tsp salt
- Boil all of the above ingredients
- together. When the chicken is boiled, take the stock separately ,strain and
- keep it aside.
- Filling
- 1 tbsp oil
- ½ tsp ginger garlic paste
- 1 small tomato,chopped
- 1 carrot,chopped
- 1 small potato chopped
- 1 capsicum chopped
- Few button mushrooms chopped
- 1/4 tsp curry powder
- Salt and pepper to taste
- 1 ½ tsp cornflour
- Dough
- 300g flour
- 100g unsalted butter
- 1 tsp salt
- Ice water
- For the dough; mix the flour, butter and the
salt together until it’s crumbly.
Add chilled water little by little, using your
fingers to knead the dough well.
When the dough is formed, wrap in cellophane and
refrigerate until you make the filling.
For the filling; heat oil in a pan and add the
ginger garlic paste. Then add the chopped carrots, capsicum, potatoes, mushroom, tomatoes, curry powder, salt and pepper and
sauté till the vegetables are mixed and coated with oil and spices.
Pour the chicken stock in, cover and let it cook
on medium heat till the vegetables are almost done.
Tip in the chicken pieces,adjust seasoning and
pour in the cornflour mixed with a bit of water.
When the mixture becomes a bit thick,take off
from fire and let it cool.
Take the cooled dough, divide into two pieces, and
roll each piece into a circle, an inch or two more than the size of your pie
pan.
Lay one layer of dough on the bottom of the pie
pan, smooth the filling on top distributing it evenly to all sides, then lay
the next layer of dough on top of the filling, pinching together the extra bit of
dough on the top and bottom layers,sealing the filling inside.
Make holes with a fork on the top layer and give
it an egg wash.
Bake in preheated oven, 200 degrees for 20
minutes.
Let the pie cool, then cut into pieces.