Remember when I posted the sad tale of tumbling pies a few weeks ago? It included a chicken pie that fell apart right when it was at the peak of perfection. I didn’t lose hope. A promise is a promise. I made the pie again and I was very very successful.
For the Pie Crust:
2 cups + 2 tbsp flour
3 large egg yolks
7 & 1/2 tbsp butter
1/4 cup oil
1 1/2 tsp salt
ice cold water for kneading
For the Filling:
1 chicken breast, de-boned and minced
1 large onion, finely chopped
1/3 cup tomato puree
1 tbsp garlic paste
1/2 tbsp of dried and crushed red chilies
2 tbsp cheddar cheese
1 egg, lightly beaten
1 tbsp soy sauce, vinegar and chili sauce, each
3 tbsp flavorless oil
salt and pepper to taste
First, make the crust. This is an adaption of a recipe in Nigella Lawson’s book, How To Be A Domestic Goddess. In a food processor, mix flour and salt to get rid of any lumps. Add the butter and oil, process again. Of course, you can avoid the use of a food processor and do it with your hands since they are going to get dirty anyways, but it makes the work so much easier. Take it out in a bowl. You will be able to see chunks of butter in it. Rub the mixture in your hands to mix in the butter. Add the yolks to bind together. It will still be a little dry. Now add water, a little at a time whilst kneading the dough till you get a smooth texture. Usually, about 4 tbsp of water is enough. Wrap in plastic and refrigerate.
Now make the filling. In a pan or a skillet, heat up half of the oil over medium heat. Saute the garlic until starting to turn golden. Add the chicken, ground red chili, salt and pepper. Keep stirring till the chicken turns completely white. Add a tbsp or too of water and turn down the heat. Cover and let cook for five minutes or so. Make sure the water doesn’t completely dry up. You want the chicken to go soft. Then, turn up the heat again, add the rest of the oil and throw in the chopped onion; stir. When the onion starts to wilt down, add the tomato puree, soy sauce, chili sauce and vinegar. Then, the egg. Stir for a minute or two, add the cheese, turn off the heat and set aside.
Now is the time to turn on your oven and pre-heat it to 190 C or 400 F. Grease a 9-inch pop-over pan and place a baking tray under it so it doesn’t topple over if you ever forget. Using a pop-over pan makes it easy to plate out the pie but if you don’t have one, use the normal 9-inch round pan. Divide your dough in two parts: one slightly bigger than the other. Roll out the bigger part of the dough about 1 1/2 inches bigger than your pan.
Bake in the oven for about 30 mins or until light golden on top.