Shortcrust Pastry Pie with Chicken
Description
Crumble pie with juicy chicken filling is a great tasty snack throughout the day. If you don't like chicken liver, you can omit it. Preparation: Beat room‑temperature butter with salt and 1.5 cups of flour until the mixture resembles fine, greasy crumbs. Set aside one third of the dough. To the remaining dough add baking powder and sour cream. Knead the dough on a flour‑dusted surface. Add a little water if necessary. Line a 22‑cm (or larger) pan with foil or parchment paper for baking, forming overhangs at the edges. Press the dough into the prepared pan, creating a rim around the sides. Place the pan with the dough in the refrigerator. Preheat the oven to 200‑220 °C. Prepare the filling. Cook rice in salted water. The rice should remain slightly firm if you want to feel the grains in the filling, or be a bit overcooked if you prefer a uniform texture in the pie. Heat vegetable oil in a skillet and sauté minced onion until lightly golden, stirring occasionally. Cut chicken fillet and liver into medium‑sized pieces and place them in separate bowls. Turn the heat up to high and add the chicken fillet to the onion. Fry, stirring constantly, until the chicken turns white. Add sour cream, salt, pepper and spices. When the sour cream comes to a boil, add the rice and turn off the heat. Add the chicken liver and stir. Spread the resulting filling over the cooled dough. Sprinkle the set‑aside dough on top and gently press it. Bake the pie for 20 minutes until the top is golden. Then cover the pie with foil and bake another 25‑35 minutes, depending on the pan’s diameter. Cool the pie in the pan until it is warm. Pull the foil edges and remove the pie from the pan. Cut into pieces and serve immediately. It can be served with tea or coffee.