Crispy Chicken Meat Pies
Enjoy layers of golden, flaky pastry filled with savory and flavorful shredded chicken, perfect for any gathering.
Ingredients
For the crust
- 2 cups all-purpose flour For the base of the pie
- 1/2 teaspoon salt Enhances flavor
- 1/2 cup unsalted butter (chilled and diced) Should be cold for a flaky texture
- 6-8 tablespoons ice water To bring the dough together
For the filling
- 2 cups cooked, shredded chicken (Halal) Main protein component
- 1 small onion, finely chopped Adds sweetness and depth of flavor
- 1 medium carrot, diced Provides sweetness and texture
- 1 cup frozen peas For color and nutrition
- 1 teaspoon garlic powder Adds savory flavor
- 1 teaspoon cumin Adds warmth and richness
- 1/2 teaspoon black pepper For seasoning
- 1/2 teaspoon salt To taste
- 1 tablespoon olive oil For sautéing
- 1/4 cup chicken broth (Halal certified) For moisture in the filling
- 1 large egg (for egg wash) Provides a golden finish on top
Instructions
Preparation of the crust
- In a medium bowl, combine the all-purpose flour and salt. Cut in the chilled butter until the mixture resembles coarse crumbs.
- Gradually add ice water, stirring until the dough forms a ball.
- Wrap in plastic wrap and refrigerate for at least 30 minutes.
Preparation of the filling
- Heat olive oil in a skillet over medium heat. Add chopped onions and diced carrots, cooking until soft.
- Stir in the shredded chicken, frozen peas, garlic powder, cumin, black pepper, and salt.
- Pour in the chicken broth and cook until heated through. Remove from heat and let it cool.
Assembly and baking
- Preheat your oven to 400°F (200°C). On a floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Cut into circles using a cookie cutter or the rim of a glass, around 4-5 inches in diameter.
- Place a generous spoonful of the chicken filling in the center of each dough circle. Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal.
- Place the pies on a baking sheet lined with parchment paper.
- Beat the egg in a small bowl and brush the tops of the pies with the egg wash for a golden finish.
- Bake in the preheated oven for 25-30 minutes or until golden brown. Remove from the oven and allow to cool slightly before serving.
Notes
Substitutions: Use ground chicken or turkey instead of shredded chicken. Vegetarians can replace chicken with a medley of vegetables. Let the filling cool before assembling to prevent sogginess. Don't overwork the dough to avoid toughness. Store leftovers in the refrigerator for up to 3 days or freeze for up to 2 months.