Chicken and Vegetable Pies

⏳ Time

3 hours

🥕 Ingredients

🍽️ Servings

Description

Chicken and vegetable pies are a delightful treat, combining tender chicken with a medley of fresh vegetables, all encased in a flaky pastry. Perfect as a snack or a light meal, these pies are sure to please everyone at your table.

Ingredients

Milk - 12 fl oz
Chicken Egg - 2 pieces
Sugar - 0.9 oz
Dry yeast - 1.1 oz
Margarine - 3.5 oz
Wheat Flour - 24.7 oz
Chicken fillet - 14.1 oz
Courgette - 1 piece
Orange Bell Peppers - 1 piece
Onion - 1 head
Vegetable Oil - 1 fl oz
Salt - to taste
Ground Black Pepper - to taste
Whole egg - 1 piece

Step by Step guide

Step 1

Mix the yeast with 100 ml of warm milk and sugar, and let it sit for 10 minutes.

Step 2

Melt the margarine, mix it with the milk and eggs, add salt and the yeast mixture. Gradually add the flour and knead until you have a soft, elastic dough. Cover it with plastic wrap and place it in a warm place for about one to one and a half hours. The dough should double in size.

Step 3

For the filling, boil the chicken in salted water until cooked through. Let it cool slightly.

Step 4

Chop the onion, bell pepper, and zucchini. In vegetable oil, sauté the onion until golden brown, then add the bell pepper and cook for 5–7 minutes until softened. Add the zucchini and continue to sauté, stirring, for another 2 minutes.

Step 5

Pass the chicken through a meat grinder, mix it with the vegetables, and season with salt and pepper to taste.

Step 6

Gently punch down the risen dough on a floured surface. Roll it out into a thin layer and cut out circles. Place the filling on the dough and seal the edges tightly.