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Mini Chicken Pie

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Photo 2
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Preparation time
15 mins
Cooking time
1 hour 30 mins
Serves
Serves 8

Method

  1. For the filling: cook the chicken in a pan with water, salt and the bay leaf for about 1 hour over low heat.

  2. Drain the chicken, clean it from skin and bones and shred the meat. Strain and reserve the cooking broth.

  3. Prepare the dough: pour the flour on a table, add a little salt and open a cavity in half. Add the melted oil, butter and lard and mix. Add the water little by little and always kneading until smooth. If necessary, sprinkle with more flour. Let stand for 15 minutes.

  4. Grease mini pie pans with margarine. Extend the shortcrust pastry over a table, cut circles with the help of a cup and line the mini pie pans. Fill with the meat and cover with small circles. Press slightly with your fingers the edges to unite the dough.

  5. Then put in the preheated oven at 200 ° C for about 30 minutes or until they are golden brown. Remove from the oven and allow to cool.