A successful and very simple recipe for pies stuffed with chicken, overcooked onions and boiled eggs. The dough is kneaded with dry yeast and whey, so the pies are fluffy and airy, and due to the addition of vegetable oil, they do not get stale for a long time, and on the second day they remain as soft as freshly baked ones.
- Boiled chicken breast – 350 g.
- Boiled eggs – 2 pcs.
- Salt and black ground pepper – to taste.
- Large onion – 1 pc.
- Vegetable oil – 2 tbsp. l.
- Egg and milk – for greasing pies.
- Warm whey – 1 tbsp. (250 g).
- Sugar – 2 tsp
- Salt – 1 tsp
- Fast-acting dry yeast – 7 g.
- Wheat flour – 3 tbsp. (400 g).
- Vegetable oil – 3 tbsp. l.
How to cook:
1. Prepare the dough. In a bowl, combine warm whey, vegetable oil, sugar, salt and dry yeast. Stir so that the yeast disperses, and the grains of sugar and salt dissolve completely.
2. Then gradually add the flour, sifting it through a sieve. Stir with a spoon first.
3. And then knead the dough by hand. If necessary, you can add a couple more tablespoons of flour if the dough is difficult to collect in a lump, but do not overdo it, it should not be “clogged” or dense, but on the contrary, it will turn out soft and stick a little to your hands. Cover with a towel and leave in a warm place for 1 hour.
4. In the meantime, get on with the filling. Boil the chicken fillet in salted water and cool (save the broth, you will need to pour it into the filling so that it is not too dry). Cut into large pieces, and then chop the meat in a blender.
5. Fry in a frying pan with heated vegetable oil, first onion, diced. When it softens and turns golden, add the minced chicken breast, and also pour in a little broth – just a couple of spoons to make the filling juicier. Remove from heat and stir in chopped chicken eggs, salt and pepper to taste. The filling is ready.
6. After an hour, punch down the dough, divide it into pieces (weight 40-45 g) and start forming pies. Put about 2-3 teaspoons of filling into each cake, and then blind the edges to make a pie.
7. Lay the blanks on a baking sheet with the seam down – at some distance from each other, as they will still grow in volume. To prevent them from sticking to the bottom, grease the baking sheet with a thin layer of vegetable oil.
8. Cover with a second baking sheet and let rise on the open oven door for 20 minutes while it heats up. When the pies are ready, gently brush them with a brush dipped in yolk (loose with a teaspoon of milk).
9. Bake the pies in the oven, preheated to 180-190 degrees, until golden brown – about 15-20 minutes. Don’t overdry!
10. When they are ready, remove from the pan, transfer to a bowl, cover with a slightly damp towel and leave to cool slightly in this form.
Chicken pies are very tasty, the crumb is lush, and the filling is very juicy and fragrant. When completely cool, transfer to a bag or cover the bowl with a lid – then the pies will not be stale.
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