Chicken Pie with Shortcrust Pastry
Baking and Desserts • Russian
Description
A pie always starts with the dough. It either needs to rise, or, as in this recipe, if it's shortcrust, it should rest in the refrigerator for half an hour to an hour. It's not necessary to make shortcrust pastry; it can also be yeast-based. I've also come across recipes using puff pastry.
Ingredients
- Rice 5 oz
- Chicken fillet 20 oz
- Frozen White Mushrooms 10 oz
- Salad Potatoes 3 pieces
- Onion 2 pieces
- Wheat Flour 4 cups
- Farm fresh eggs 2 pieces
- Butter 10 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 4 tablespoons
Step-by-Step Guide
Step 1
200 grams of softened butter should be mixed with all the flour. This will create a rich crumbly mixture. For convenience, I use a food processor, but you can easily do it by hand. Then, lightly salt the dough and add a couple of eggs. At this stage, it's good to add about 3–4 tablespoons of ice-cold water. Knead the dough and send it to the refrigerator.
Step 2
Now let's prepare the filling. Put the rice to cook, lightly salting the water.
Step 3
Cut the chicken fillet into small pieces so that they are evenly distributed throughout the pie.
Step 4
Peel the onion, finely chop it, and sauté it in vegetable oil with the mushrooms. Let them cool slightly.
Step 5
Then, in a suitable bowl, mix all the filling ingredients.
Step 6
Take the dough out of the refrigerator and divide it into 2 parts, 2/3 and 1/3 of the volume, for the base and the lid, respectively.
Step 7
Roll out the dough and assemble the pie. It's not complicated. Place the remaining 50 grams of butter on top of the filling for juiciness. By the way, you can also add a little water for moisture.
Step 8
Don't forget to make a hole in the lid to let steam escape and prevent the pie from bursting.
Step 9
Bake at 170–355°F for 1 hour. Then take it out, cover it with plastic wrap and a towel, and let it rest for about an hour. It will cool down, and the dough will soften a bit.
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