Yeast-free chicken pies
Complexity: easily
Quantity: 12 pies
Make delicious turnovers filled with the Mexican dish fajita—a pocket-shaped pastry. Unlike fajitas wrapped in tortillas, these are easier to take to school, work, or a picnic. For the fajitas, fry ground chicken with onions and bell peppers, adding aromatic spices typical of Mexican cuisine: coriander, cumin, chili pepper, and cilantro. Mixing the dough for the fajitas is no more difficult than preparing the filling. It doesn't require much kneading, either. Mix all the ingredients, gather all the pieces into a single ball, and let them rest. Wrap the fajitas in rolled-out dough pockets and bake until golden brown. The fajitas are incredibly flavorful, rich, and delicious.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Pies
- 1 and 1/4 cups premium flour
- 1 cup whole grain flour
- 1.5 tsp salt
- 0.5 cups butter, chilled and cut into pieces
- 1 large egg
- 1/3 cup ice water
- 1 tbsp. white vinegar
Filling
- 1 tbsp. l. olive oil
- 350 g lean minced chicken
- 1 tsp ground cumin
- 1 teaspoon ground coriander
- 1 tsp chili seasoning
- 0.5 cup onion, finely diced
- 3/4 cup sweet green pepper, finely diced
- 1 clove garlic, minced
- 3/4 tsp chili flakes (optional)
- 2 tbsp chopped fresh cilantro
- 1 egg mixed with 2 tbsp water, for greasing
We recommend
Cooking the dish according to the recipe:
- In a large bowl, combine both types of flour with salt and beat in the butter (using your fingers or a knife) until the mixture becomes coarse and crumbly. In a small bowl, whisk together the egg, water, and vinegar with a fork. Add to the flour mixture and mix with a fork.
- Place the dough on a lightly floured surface and gather it into a ball, then gently knead it a couple of times. This is enough to knead the dough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- FillingHeat the olive oil in a saucepan over medium heat. Add the ground beef, cumin, coriander, and a little chili powder and cook until the ground beef is cooked through. Remove the ground beef from the pan and increase the heat to medium-high. Add the onion and pepper and cook for 1 minute. Add the garlic, ground coriander, and the remaining chili powder and cook for another minute.
- Add the vegetable mixture to the chicken and stir. Season with salt and pepper to taste, add red pepper flakes (if using), and let cool. Then garnish with fresh cilantro.
- Preheat the oven to 190°C and line a baking sheet with parchment paper. On a lightly floured surface, roll the dough into a rectangle about 0.5 cm thick.
- Cut the dough into 12 squares (3 rows of 4) (they should be about 15 cm long). Place 1/3 cup of filling in the center of each square. Fold the dough into triangles and press the edges together, using the tines of a fork to create a ridge. Place on a baking sheet. Re-roll the remaining dough if necessary.
- Brush the pies with the egg mixture and bake for 20-25 minutes until golden brown. Serve warm or at room temperature.
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
Categories:
Similar recipes
