Mini Chicken pies

 

For the hours of craving and snacking, on the excursion, as a side dish and why not for a light supper.

Of course one piece is not enough. I know that the hard way. The chicken mini pies can accompany almost all main dishes . The filling can be adjusted to the taste of each one. The dough is easy to make but you can of course use the ready made ones. In the market there are some types that are very good and can make your life easier in case that you do not have the time to do it yourself.

Enjoy

 

 

Ingredients :

 
for the dough
  • 400 gr. yoghurt
  • 250 ml olive oil
  • 450 gr. self rising flour (or a bit more depending on yoghurt/oil you use)
  • 1/2 tsp salt
  • ground black pepper
for the filling
  • 1 chicken breast (about 200 gr)
  • 400 gr feta cheese (crushed)
  • 250 gr cheese (gouda or emmental or regato or cheddar)
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1 egg
  • 1 egg (yolk/egg white separated)
 

Preparation :

 
dough
  1. In a stand mixer's bowl place yoghurt and oil.
  2. Mix very well till you form a cream.
  3. Add salt, pepper and flour by spoonful while mixing ingredients.
  4. Knead the dough till it becomes soft and elastic.
  5. Form dough into a ball, wrap it with cling film and let rest in the fridge for about an hour.
filling
  1. Boil chicken and cut in very small pieces.
  2. In a bowl mix chicken with rest of stuffing ingredients .
assemble
  • Preheat over at 180C.
  • Line a baking tray with greaseproof paper.
  • Get dough from the fridge and divide it to 30 equally sized balls.
  • Shape balls into small discs of about 8cm diameter.
  • In the center of each disc place a spoonful of the stuffing.
  • Brush perimeter of disc with some of egg white.
  • Cover stuffing with a second disc.
  • Press edges so that discs stick together.
  • Repeat as needed till you're done with the dough.
  • Place mini pies in the baking tray.
  • Brush top with egg wash (mix yolk with some drops of water).
  • Bake in the oven for about 35 minutes, till golden brown.
 

 

 

Recipe adapted from D.Nikolaou

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