Pumpkin pie with chicken
Description
Homemade baked goods for tea. The dough with added pumpkin turns a cheerful orange color that is sure to lift your mood. The crumb comes out fluffy, soft, and very tasty. The filling will also feature pumpkin, adding juiciness and flavor. This pie is perfect not only for everyday treat, but also for a festive table to generously feed your guests. Wishing you bright autumn colors! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
We will need 200 grams of pumpkin puree for the dough. To make it, cut 400 grams of fresh pumpkin into slices and bake on a lightly greased baking sheet at 180 degrees Celsius for about 25 minutes.
- 3
Step 3
Peel the skin, then blend the flesh into a puree in a blender.
- 4
Step 4
Add sugar and yeast to warm milk, stir, and set aside in a warm place for 15 minutes until a foamy layer forms on top.
- 5
Step 5
Sift the flour into a bowl, add the yeast, pumpkin puree, vegetable oil, salt, and knead a soft dough. The dough may stick at first, but do not add extra flour; continue kneading.
- 6
Step 6
Place the finished dough in a bowl greased with vegetable oil, cover, and let rise in a warm place for 1 hour.
- 7
Step 7
Meanwhile, prepare the filling. Peel the onion, finely chop it, and sauté in heated vegetable oil until translucent. Peel the pumpkin, cut into small cubes, and add to the onion. Cover with a lid and simmer for 5 minutes.
- 8
Step 8
Boil 2 eggs, peel and finely chop. Add to the filling.
- 9
Step 9
Dice the boiled chicken breast into small cubes and add it to the filling. Add finely chopped green onion as well. Season with salt and pepper to taste, then mix.
- 10
Step 10
After 1 hour, we get this lively dough.
- 11
Step 11
Divide the dough into two equal parts. Roll out one part into a round sheet 0.5 cm thick on a silicone mat or parchment paper. Transfer the dough sheet onto a baking tray together with the mat (parchment paper).
- 12
Step 12
Spread the filling over the dough, leaving a small border around the edges.
- 13
Step 13
Roll out the second part into a round flatbread, making a round hole in the center. I used the cap from a 5-liter plastic bottle. Cover the filling with the flatbread.
- 14
Step 14
Pinch the edges all around the diameter, taking both layers of dough.
- 15
Step 15
Beat 1 egg yolk with 1 teaspoon of water and brush the top of the pie. Let the pie rise in a warm place for 15 minutes.
- 16
Step 16
Preheat the oven to 180°C. Bake the pie for 30 minutes until golden brown. Then cover with a towel and cool on a wire rack.
- 17
Step 17
Remove from the oven and serve warm or cooled.