Chicken and Onion Pie
Baking and Desserts | Ukrainian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
6
Description
This recipe was prepared in our kitchen by Chef Sarah Johnson. You can add various parts of chicken left over from other dishes to this large pie. The key is to roast them beforehand, ensuring the filling is juicy and very tender.
Ingredients
- Wheat Flour - 17.6 oz
- Chicken Egg - 1 piece
- Dry yeast - 0.4 oz
- Milk - 12 fl oz
- Sugar - 2 spoons
- Butter - 8.1 oz
- Onion - 2 heads
- Chicken Drumstick - 2 pieces
- Vegetable Oil - 1 fl oz
- Salt - to taste
Step by Step guide
Step 1
Mix the flour with the sugar, yeast, and two pinches of salt, then add 180 grams of softened butter and rub it together with your hands until it resembles crumbs.
Step 2
Heat the milk (330 ml) to a temperature of 37–104°F.
Step 3
Pour warm milk into the butter-flour mixture and knead a sticky dough. Gather it into a ball, cover with plastic wrap, and refrigerate for 30–60 minutes. Then move the dough to a warm place for another 30–60 minutes.
Step 4
Slice the onion into half-rings.
Step 5
Heat vegetable and butter in a skillet; when the butter starts to bubble slightly, add the onion, sprinkle in a pinch of sugar, and sauté over low heat, stirring occasionally, until caramelized.
Step 6
Place the chicken thighs in a baking dish, lightly season with salt, drizzle with oil, and bake in a preheated oven at 356°F (350 degrees Fahrenheit) for 35–40 minutes, until golden brown.
Step 7
Remove the meat along with the skin from the cooked drumsticks.
Step 8
Pass the chicken meat through a meat grinder along with the sautéed onions.
Step 9
Season the resulting minced meat with salt and pepper, and mix well.
Step 10
Dust the countertop with flour, knead the rested dough, cut off half of the dough, and roll it out into a rectangular sheet about 5 mm thick (the remaining dough can be stored in the freezer for next time).
Step 11
Place the filling on the dough in the shape of a sausage and wrap the dough around the filling, sealing the edges. Make a small hole in the center of the pie for steam to escape.
Step 12
Mix the remaining milk with the egg and brush the mixture over the pie.
Step 13
Decorate the pie to your liking with scraps of dough and brush it with the egg mixture once more. Place it in an oven preheated to 356°F for 35 to 40 minutes.
Step 14
Remove the finished pie from the oven, cover it with a towel, and let it rest for 10 minutes before slicing. It can be served hot or cold.
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