Layered Chicken Pie

Baking and Desserts | Author's cuisine

⏳ Time

50 minutes

🥕 Ingredients

🍽️ Servings

Description

Layered Chicken Pie

Ingredients

Wheat Flour - 7.1 oz
Margarine - 8.8 oz
Lemon - 1 piece
Chicken Egg - 1 piece
Salt - to taste
Safflower Oil - 3 tablespoons
Tomatoes - 2 lbs
Sugar - 1 teaspoon
Skin-On Chicken Breasts - 2 pieces
Pickled Eggplant with Peppers - 2 pieces

Step by Step guide

Step 1

It's best to prepare puff pastry in a cool environment, especially during summer. The margarine should be softened or cut into pieces. So, mix the flour with a pinch of salt and sift it onto the table to form a mound. Add the margarine and chop everything together with a knife until it resembles crumbs — drizzle with lemon juice and a little water, and quickly knead the dough with your hands.

Step 2

Form the dough into a triangle, then pull each corner to the center, flip it seam-side down, and let it rest for 15 minutes. Roll the dough out again into a triangle, fold the corners inward again, flip it, and let it rest for another 15 minutes. Repeat this process at least 5-6 times: the more layers, the tastier the dough will be. Finally, wrap the dough in foil and place it in the refrigerator for at least two hours, preferably overnight.

Step 3

Make the tomato sauce: blanch the tomatoes, peel them, and chop them up. Heat the oil in a pan, add the tomatoes, and sauté them over low heat, mashing with a spatula for 15 minutes. Allow the mixture to cool, transfer it to a blender, and blend until smooth. Add sugar, salt, and mix again.

Step 4

Now prepare the filling: the chicken should be boiled or steamed, then cut into cubes. Slice the peppers into strips.

Step 5

Preheat the oven to 356°F. Divide the dough into two parts and roll it out on a floured surface — you should get round sheets with a diameter of 25 cm (or equal to the diameter of your pie dish) and a thickness of 0.5 cm.

Step 6

Place one sheet of dough in the dish or on greased parchment paper, and spread the tomato paste on it, followed by the chicken, then the strips of pepper — leaving about 2 cm of dough around the edges. Carefully cover the filling with the second sheet of dough and press the edges well, ensuring the pie is sealed tightly. Poke the pie in several places with a toothpick. Bake in the oven for about 30 minutes, until the top of the pie is golden brown.