Simple Way to Make Quick 🥟🫓Chicken Vegetable Pie/Empanada🫓🥟
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The number of servings that may be served to make 🥟🫓Chicken Vegetable Pie/Empanada🫓🥟 is 12 servings. So make certain this portion is enough to serve for your self and your loved one family.
Oh yes, just to add, the time needed to cook 🥟🫓Chicken Vegetable Pie/Empanada🫓🥟 is estimated to be around 25min.
So, this time, let’s strive it, let’s vary 🥟🫓Chicken Vegetable Pie/Empanada🫓🥟 ourselves at dwelling. Staying with simple components, this dish can provide benefits in helping to keep up the health of our bodies. You can also make 🥟🫓Chicken Vegetable Pie/Empanada🫓🥟 utilizing 14 material type and 5 manufacturing steps. Here’s the way to make the dish.
A perfect pie/empanada to please friends or family. You can even make this pie/empanada with turkey, lamb or any left over meat and vegetables from a Christmas or Easter meal.
Substances and spices that need to be Prepare to make 🥟🫓Chicken Vegetable Pie/Empanada🫓🥟:
- Filling
- 2 tblsp butter/oil
- 1 small onion, chopped
- 1 cup chopped carrots
- 1 cup chopped mushroom
- 1 cup shredded zucchini
- 1 cup shredded cooked chicken
- Seasoning to taste
- Crust/dough
- 250 g (2 cups) all-purpose flour/plain flour
- 1/2 tsp salt
- 115 g (1/2 cup) cold butter
- 1 egg yolk
- 4 tblsp (1/4 cup) of cold/ice water,
Instructions to make to make 🥟🫓Chicken Vegetable Pie/Empanada🫓🥟
- #For_the_Filling:
In a pan, heat butter/oil. Cook vegetables and chicken, season according to your taste. Stir until the vegetables just cooked but still crunchy.
Let cool. We might not use all.
- #For_the_Crust/#Dough:
We can do this use a food processor or by hands.
In a bowl mix flour, butter, and salt. Add the egg yolk (whole egg).
Mix into crumbs, add cold water a little at a time. If the dough is too dry, add more cold water. Adjusting until the dough holds together. (water, adjust. You might need more.
*we can use whole egg by adjusting the water we use.
- Wrap the dough and keep in a refrigerator at least an hour. Take out and put back on the counter. Cut the dough into 12 pieces and make a ball shape.
Roll the dough out.
until thin and smooth. Roll into a circles 10cm in diameter.
- #Make_a_Pie:
Keep the remaining dough in the fridge when we are working on the first session.
Add little filling into each circle of dough/crust, try not to fill too much.
Dab the edge with egg white or water as glue. Fold the dough enclosing the filling.
Press the edge to make it thinner. Pleat and fold or repulgue style. - Store the finished pie/empanadas in the refrigerator while we finish the rest.
Put in a refrigerator for 30 minutes before baking. Dab with egg yolk.
Bake at 200°C for 25 minutes, preheated oven. An oven may vary.
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