Ingredients
For the Pastry:
4 cups all-purpose flour — 500g
250g butter or margarine
½ cup cold water — 120ml, adjust as needed
1 teaspoon baking powder
1 teaspoon salt
1 egg for brushing
For the Chicken Filling:
2 cups cooked, shredded chicken — about 300g
1 cup diced potatoes — 150g
½ cup diced carrots — 60g
½ cup green peas — 70g
½ cup diced onions — 75g
2 tablespoons vegetable oil
1 tablespoon flour — 8g
1 cup chicken stock — 240ml
1 teaspoon curry powder
½ teaspoon thyme
½ teaspoon black pepper
½ teaspoon seasoning powder
Salt to taste
Preparation
Mix the flour, baking powder, and salt in a bowl.
Add the cold butter and rub it into the flour until the mixture resembles breadcrumbs.
Gradually add the cold water and mix until a soft dough forms. Do not overwork the dough.
Cover and refrigerate for 20–30 minutes.
Heat the oil in a pan and sauté the onions.
Add the carrots, potatoes, peas, and shredded chicken.
Season with curry powder, thyme, black pepper, seasoning powder, and salt. Mix well.
Add the flour and stir well.
Gradually pour in the chicken stock while stirring. Cook until the filling thickens and the vegetables are tender.
Allow the filling to cool completely.
Roll out the dough on a lightly floured surface and cut out circles using a round cutter or bowl.
Place a spoonful of the cooled filling in the center of each circle.
Fold the dough over the filling to create a half-moon shape and press the edges firmly.
Crimp the edges with a fork.
Arrange the pies on a lined baking tray and brush the tops with beaten egg.
Bake in a preheated oven at 180°C (350°F) for 25–35 minutes, or until golden brown.
Allow to cool slightly and enjoy these delicious homemade chicken meat pies! 🍗🥧❤️
🍗🥧 CHICKEN MEAT PIE
