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- Ingredients
- Recipe
- plastic film1 unit(s)
- Salt2 teaspoon
- Vegetable oil1 teaspoon
- Margarine2 tablespoon
- Egg1 unit(s)
- Wheat flour3 cup
- Boiled Chicken250 g
- Tomato1 unit(s)
- Small chopped onion1 unit(s)
- Olive oil1 tablespoon
- Canned Pea1 unit(s)
- Parsley to taste1 unit(s)
- liquid milk125 ml
- Egg Yolk2 unit(s)
- preparation of the dough: place all the ingredients in a large bowl and mix well until a homogeneous mass is formed, adding two cups of the wheat flour little by little
- If the dough is too dry, add the margarine, if it is too sticky, add a little more flour.
- Wrap the dough in plastic wrap and let it rest, while you can prepare the filling.
- Making the stuffing: sauté the onion and tomato in olive oil, add the shredded chicken right away and let it sauté a little longer.
- Gather the rest of the flour in the pan and then add the milk, and keep stirring, put the parsley, salt and peas, after it thickens you can turn off the stove
- Take the dough and line the molds, press the dough well into the forms, you can't let the dough get too thick, reserve some of the dough for the lids,
- Put the rest of the dough on a piece of plastic wrap, cover it with another piece of plastic wrap on top, and open it with a rolling pin, this is essential not to break the dough
- Cut into 6 slices a little larger in diameter than the molds and set aside
- Fill the molds with the cold stuffing, cover them with the dough circle and press and tighten with your fingertips.
- Brush the pie with the egg yolk and bake until golden, about 10 minutes.
- After cooling, unmold and serve.
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