Chicken pie like meatpie is a popular Nigerian snack. I am posting this chicken pie recipe simply because the dough recipe is different to the meatpie recipe i posted. For meatpie recipe click HERE.
This is another way I make meatpie or chicken pie pastry. The difference is not much but the taste different. So here is giving you option for when you want a richer pastry:
INGREDIENTS (9-10 large size pies)
For the dough:
750g Self raising flour
375g Butter or margarine
60ml Evaporated milk
2 Egg yolk
1 teaspoon Salt
1 and ¼ teaspoon grounded nutmeg
For the filling ( fills 12 large pies-you can store in freezer for future use):
2 big sized potatoes
300g minced or shredded chicken
1 brown onion
1 cup of water
1 teaspoon dried thyme
1 teaspoon curry powder
1 scotch bonnet ( optional)
1 bouillion ( I use maggi cube)
1 cooking spoon vegetable oil
Peel potato, rinse and dice into small cubes.
Wash carrots, scrape and dice into small cubes.
Chop the onion into small pieces
Put the vegetable oil in a pot and set the cooker on medium heat. Add the chopped onions and stir then add the minced chicken. Stir till the chicken changes colour and then add water, maggi , scotch bonnet, curry and thyme. Cover the pot and leave to boil.
You can add any other spice you like but I recommend just keeping it simple.When it starts to boil add the diced potatoes and carrot, cover the pot and cook till it’s soft. This takes about 8minutes. Add salt to taste.
Mix two tablespoons of flour with 20ml of water, stir well and add to the chicken filling.
K’s Cuisine tip: This makes the filling hold together, creamy, moist and prevents drying up during baking.
Stir and take off the cooker and set it aside to cool.
In a mixing bowl put the flour, salt, nutmeg and mix well.
Add butter and mix with your hands until you get a crumby texture.
Now add the egg yolks and the milk to the flour and mix thoroughly. Knead and leave the dough to rest for 15minutes in a cool place.
Cut small part of the dough and roll on a lightly floured surface with a rolling pin.
Put this dough on a dumpling mould, put the chicken filling inside ( about 2 tablespoonful for each). Use a pastry brush to brush the edges of the dough with egg and seal close.
- If you do not have a dumpling mould, Use a round object like a round bowl or round pot cover to cut the dough into circle, then fill the middle with the chicken filling, brush edges with egg and close using fork to seal edges.
Repeat process until you use up the dough.
Lightly grease baking pan or line with a baking sheet.
Place the pies on the baking pan and brush the top part of the dough with egg.
K’s Cuisine tip : This gives the pie a golden colour, crusty finish and looks more appealing to the eyes.
Preheat oven at 150degrees (gas mark 2) for 5minutes and bake the meatpie in pre heated oven for 40minutes or till it’s done.
Serve with chilled drink.