Description

CHICKEN PIE
Ingredients provided:
• 160 g of pastry dough – keep in the fridge
• Chicken fillet
• Onion
• Cream cheese
Ingredients from own source:
• Salt and pepper
• Oil
• Flour for sprinkling
Equipment required:
• Rolling pin
• Pan with lid for cooking chicken
• Cutting board and sharp knife
• Foil or baking paper
Instructions:
• Let chicken come to room temperature and season with salt and pepper.
• Dice the onion.
• Heat some oil in the frying pan and fry the onion 5 minutes.
• Add the chicken and brown all sides.
• Cover and simmer until cooked through.
• Add the cream cheese to the pan and replace the lid. Allow to cool and then pull the meat apart with your fingers, mixing with the onion and cream cheese to form a filling for the pie.
• Place the filling in the fridge – it should be the same temperature as the dough when you assemble your pie.
• Remove a rack from your oven or air fryer and set to 200°C
• Sprinkle your work surface with flour and roll out the dough 3 mm thick.
• Place the filling in the middle and fold the dough over to encase the filling. Cut away excess dough and press down the sides to close completely. Cut some slits in the top of the pie.
• Fold the foil or baking paper so that you have a double layer. Place the pie on the piece of foil or baking paper and then on the rack. Put the whole thing in the fridge.
• Once the oven or air fryer is ready, remove the rack with the pie from the fridge and put directly into the oven/air fryer. Bake 25 minutes or until golden brown.