Equipment
- Rolling pin Eppicotispai Beechwood Tagliatelle Cutter Rolling Pin
Ingredients
Pie dough
- 500 g all-purpose flour 4 cups
- 250 g butter 2 sticks + 2 tablespoons
- 1½ teaspoon salt 8g
- ½ cup water + 2 tablespoons
Pie filling
- 500 g chicken breast 2 medium breasts
- Handful of onions
- 1 chicken cube bouillon cube
- ½ teaspoon salt
- ½ teaspoon garlic
- 1 cup water
- 1 tablespoon oil
- Handful of onion
- 1 minced garlic
- Cooked shredded chicken
- 2 russet potatoes
- 1 Medium carrot
- ½ medium red bell pepper
- ½ teaspoon chicken seasoning
- ½ teaspoon cayenne pepper
- 1 ½ tablespoon flour
- 1 ¼ cup water
extras
- 1 egg for egg wash
Instructions
Prepare Pie dough
- In a large mixing bowl, combine the all-purpose flour and salt.
- Cut the butter into small cubes and add it to the bowl. Using your fingertips or a pastry cutter, work the butter into the flour until the mixture resembles coarse crumbs.
- Add the water, mixing until a dough forms. (Do not over-mix) Divide the dough in half, wrap each portion in plastic wrap, and refrigerate for at least 30 minutes. (This will make the dough easier to work with)
Make the filling
- In a saucepan, cook the chicken breasts until tender and fully cooked. Remove the chicken from the pan and shred it into bite-sized pieces.
- In another pan, heat up oil and sauté the onions and garlic. Add the shredded chicken, chopped potatoes, carrot and bell pepper.
- Season with chicken cube, salt, garlic, water, chicken seasoning, and cayenne pepper. Simmer for a few minutes.
- Add the flour mix then add the water. Cover and simmer the chicken filling for 10 minutes.
- Remove from heat and let it cool completely.
Assemble
- Preheat your oven to 175°C (350°F).
- Cut the chilled pie dough into 6 pieces
- Roll out one portion of the chilled pie dough on a floured surface to a square
- Cut the sides to make a clean square. (You can make any shape you like)
- To make the textured pie, roll one side of the dough using a pasta cutter rolling pin.
- Flip the rolled out dough, brush sides with egg wash to seal.
- Add the cooled down filling on one side, cover and crimp the edges with a fork to seal the pie.
- Whisk the egg in a small bowl and brush it over the top for a golden finish.
- Poke a few holes on the surface to allow steam to escape.
- Place the pie in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown.
- Remove from the oven and let it cool for a few minutes before serving.
Notes
1. Handling the dough: When mixing the pie dough, be careful not to overwork it. Overmixing can develop gluten, resulting in a tougher crust. Mix the dough just until it comes together, and avoid excessive kneading.
2. Temperature and timing: Ensure that all ingredients, including the butter and water, are cold when making the pie dough. This helps create a flakier crust. Chilling the pastry after making it allows the fat(butter) to resolidify, making it able to hold its shape better. Refrigerating the dough also allows the gluten to relax, making the dough easier to roll out and preventing shrinkage during baking.
4. Seasoning the filling: Taste the chicken filling as you cook it and adjust the seasoning accordingly. Add more salt, herbs, or spices to suit your personal preference.
6. Venting the pie: poking a few holes on the crush allows steam to escape during baking and prevents the grim bursting open. It also helps the crust bake evenly and prevents it from becoming soggy.
Remember, practice makes perfect!
Tried this recipe?Tag, mention or DM me @kikifoodies. I would love to hear from you!