Serves: 4 people (yields one 9-inch pie)
Calories: 450 per serving
For the crust:
For the filling:
Method
For the crust:
• In a large bowl, mix the flour, oil, salt, sugar and butter together until it becomes a crumbly mixture.
• Knead the mixture with cold water and mould it into a large ball.
• Cover the dough with cling foil and set it aside.
For the filling:
• Preheat oven to 250 degrees Celsius.
• Cook the chicken breasts in a small saucepan until they change colour.
• Add the crushed garlic, green onions, carrots, salt, pepper and half chicken cube and allow the mixture to simmer for a little while. Once this is done, drain the saucepan of the excess broth and set aside for later.
• In a separate pan, cook the onions in butter until they become soft and translucent.
• Stir in some flour, stirring continuously to avoid clumps.
• Slowly, add water, milk, the remaining chicken cube and vegetable broth and simmer over medium-low heat until the mixture becomes thick. Take the pan off heat and set it aside to cool.
• Cut the dough into 2/3 and knead it into a round shape large enough to cover your pot and its edges completely. Spread out one layer of the pie at the bottom of the pot and prick it with a fork.
• Place the chicken mixture at the bottom of the pie and pour the hot liquid mixture over it.
• Cover the top crust with dough, seal the edges of the pie and cut away the excess.
• Use a sharp knife to make several small gashes on the top of the pie to allow steam to escape during baking.
• Bake the pie for 30 to 35 minutes, until the pie is golden-brown in colour and bubbling at the centre.
• Once the pie is cooked, put an egg-wash (mixture of egg and water) on the top for a more brown finish.
• Allow the pie to cool for a while before serving. Your pie is now ready!
Saima Absar does her best to be a good wife, mother, community manager and citizen. She enjoys reading and holds a degree in media management. Follow her on www.pinterest.com/saimaabsar
Published in The Express Tribune, Ms T, April 27th, 2014.
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