Mini chicken pies
Description
The pastry is prepared simply and quickly. Making mini chicken pies is not difficult at all, see the step‑by‑step instructions and see for yourself. It turns out tasty and abundant – 20 pieces. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients according to the recipe list.
- 2
Step 2
Place the butter in a mixing bowl and mash it with a fork.
- 3
Step 3
Add the flour, but not all at once; set aside about 50 g for the final mixing, and rub the flour with the butter using a fork until it forms crumbs.
- 4
Step 4
Add baking powder and salt.
- 5
Step 5
Make a well in the flour, pour in one and a half eggs, and set aside half an egg for brushing before baking.
- 6
Step 6
Add kefir.
- 7
Step 7
Knead the dough, it should not be too stiff. Wrap the dough in plastic and place it in the refrigerator while you work on the filling.
- 8
Step 8
Finely chop the chicken fillet, potatoes, and onion, season with pepper and salt, and mix well.
- 9
Step 9
Divide the dough into even lumps, about 20 pieces of 47 grams each. Roll the dough into a flatbread, and place the filling in the center of the flatbread.
- 10
Step 10
Pinch the edges of the dough, shaping the chicken pot into a triangle; do not seal the center tightly—leave a small opening for steam to escape while baking.
- 11
Step 11
Place the chicken pies on a baking sheet, brush them with beaten egg that was set aside during the dough preparation; you can add a little milk or kefir to the egg. Bake at 180 °C for 40–45 minutes.
- 12
Step 12
If desired, you can brush the pastries with butter; while they were baking, such aromas spread throughout the apartment that it was very hard to wait for the baking to finish. Better pour tea and