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16 pies
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400 F
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45 min.
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25 min.
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Julia Levy
via
Pinch of Yum
Ingredients
dough:
- 4.5 cups flour
- 2 tsp. salt
- 1 1/3 tsp. baking powder
- 3/4 cups of ice-cold water
- 4/5 cups of extra-virgin olive oil
- 1 large egg, beaten
- 1 tsp. water
filling:
- 2 lbs. ground chicken
- 1 1/3 cups green beans, cut into 1/4 in. pieces
- 1 cup chopped carrot
- 1 1/2 tbsp. fresh thyme
- 1 1/2 tbsp. minced garlic
- 3/4 cup green peas, thawed
- 2 cup unsalted chicken stock
- 1 tbsp. parsley
- 1 tsp. black pepper
- 1 1/2 tsp. salt
- oil for the pan
- 2 tbsp. flour
Directions
dough:
- pulse together flour, salt, and baking powder in a food processor
- mix ice-cold water and olive oil, and pour in with food processor running
- process until dough is crumbly
- knead dough on a lightly floured surface for 1 minute
- cover with plastic wrap and chill for half an hour
filling:
- preheat oven to 400 F
- heat 1 tbsp. oil in large skillet over medium-high
- add chicken, cook through about 5 minutes and stir often
- place chicken and drippings in a bowl
- add 1 tbsp. oil
- add green beans, carrot, thyme, garlic, parsley, pepper, and salt; cook 5 minutes and stir occasionally
- add cooked chicken and peas
- coat with 2 tbsp. flour
- add chicken stock and boil for 5 minutes until thickened
assembly:
- whisk together egg and 1 tsp. water
- divide dough into 16 balls
- roll out dough into ovals, spoon on 1/3 cup filling, brush long edges with egg wash, fold over dough and pinch seal
- place pies onto parchment paper on baking sheet
- brush pies with remaining egg wash
- bake at 400 F for 25 minutes