Chicken and Vegetable Pies – How to Prepare Chicken and Vegetable Pies

Chicken and Vegetable Pies – How to Prepare Chicken and Vegetable Pies

Chicken and vegetable pies are a type of pastry that can be served for breakfast alongside other dishes. They are known for their delicious taste and numerous benefits, one of which is that they are high in calories, providing energy throughout the day.

They are easy to prepare, requiring only 25 minutes, and this recipe serves eight people.

Main Ingredients for Chicken and Vegetable Pies:

 

Dough Ingredients:

• 1 tablespoon of granulated sugar
• 1 tablespoon of instant yeast
• 2½ cups of white flour
• 1¼ teaspoons of salt
• 1 teaspoon of baking powder
• 3 tablespoons of powdered milk
• ¼ cup of sunflower oil
• 1 cup of warm water

Filling Ingredients:

• 2 tablespoons of olive oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 2 chicken fillets, cut into thin strips
• 1 large zucchini, diced into small cubes
• 1 large carrot, grated
• ½ large green bell pepper, finely chopped
• ½ large red bell pepper, finely chopped
• 1 large tomato, diced into small cubes
• 1 teaspoon of salt
• ¼ teaspoon of ground black pepper
• 1 teaspoon of mixed spices
• 1 teaspoon of dried coriander
• 1 tablespoon of tomato paste

Topping Ingredients:

• 1 large egg
• 1 tablespoon of nigella seeds (black seeds)

How to Prepare Chicken and Vegetable Pies:

1. Prepare the Dough:

   • In a stand mixer bowl, combine 2 cups of flour, yeast, sugar, salt, baking powder, powdered milk, oil, and water. Attach the dough hook and mix on medium speed for several minutes until you get a smooth and cohesive dough.
   • If the dough is too soft, gradually add the remaining flour until you reach the desired consistency. Then, continue mixing on low speed for 5 more minutes until the dough pulls away from the sides of the bowl.
   • Transfer the dough to a lightly oiled bowl, cover it tightly with plastic wrap, and let it rise in a warm place for 60 minutes or until it doubles in size.

2. Prepare the Filling:

   • In a large, thick-bottomed pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and sauté until it turns golden.
   • Add the chicken strips and continue stirring until the chicken is fully cooked.
   • Next, add the minced garlic, zucchini, grated carrot, green bell pepper, red bell pepper, diced tomato, salt, black pepper, mixed spices, dried coriander, and tomato paste. Stir well to combine all the ingredients and cook until the vegetables soften slightly.

3. Shape the Pies:

   • On a floured surface, roll out the dough using a rolling pin until it forms a thin circle.
   • Using a round cookie cutter, cut the dough into small circles.
   • Place a teaspoon of the filling in the center of each circle. Fold the dough over the filling and press the edges together to seal tightly.
   • Arrange the pies on a baking sheet, leaving a small gap between each one. Cover them with plastic wrap and let them rise for another 20 minutes.

4. Prepare the Topping:

   • In a small bowl, whisk the egg, then brush the top of each pie with a little egg using a wide brush. Sprinkle nigella seeds over the top.

5. Bake the Pies:

   • Preheat the oven to 180°C and place the baking tray on the middle rack.
   • Bake the pies for 20-25 minutes until they turn a light golden color.
   • Remove from the oven and serve hot.

Enjoy these tasty and filling chicken and vegetable pies!