This is a chicken pie recipe inspired by the Nigerian meat pie, that you can make as a snack or an appetizer for your meals
Time: 2 hours Serves: 15 (quantity may vary)
Ingredients
For the Dough
2 1/2 cups of flour
1/2 teaspoon of salt
1 1/4 cups of unsalted room temperature butter
6 - 8 tablespoons cold water
1 Egg
For the Filling
2 1/2 cups minced chicken
1 tsp salt
1/2 small white onion, diced
2/3 cups mixed veggies (with corn, carrots, and peas)
1 teaspoon curry powder
1 teaspoon thyme
1 tsp Black pepper
1 tsp White pepper
2 boullion cubes
Directions
For the Dough
Step 1
Combine 2/3 cup of flour with salt in a bowl and mix it evenly. Add the butter slowly at a time while mixing it in. Then, add the remaining flour.
Step 2
Sprinkle the dough with 6 - 8 tablespoons of water. Then, fold and press dough until it comes together into a ball. Use plastic wrap and wrap up the dough. Put the dough into the fridge until ready to use.
For the Filling
Step 1
Season the minced chicken with all the spices. Then, cook it using the instructions on it's package. Once it has been cooked, add in the onions and allow it to cook for about a minute on mid heat. Then add in the mixed veggies and allow it to cook on low heat for about 5 minutes with the lid on.
To Form the Pies
Step 1
Preheat the oven to 400°F (204°C) and grease a baking tray.
Step 2
Bring out the dough from the fridge and remove from the plastic wrap. Sprinkle the surface with flour. Separate the dough into equal sized balls and roll them out until it is about 1/2 a cm thick.
Step 3
Place some of the filling in the centre of the dough (not too much but not too little). Then fold over the dough so it overs the filling and seal it with a fork on the edges. Lastly poke a few holes on the top of the pie with a fork. Repeat this for all the pies
Step 4
When you are ready to bake, whisk the egg and baste each pie with the egg wash. Bake the pies for about 25 - 30 minutes, flipping it over half way. Allow to cool until warm and serve.
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