4 cups all-purpose flour
2 boneless chicken breast
12 oz margarine
½ cup green olives (chopped)
3 eggs
½ cup heart of palms chopped
1 teaspoon baking powder
2 tablespoon all-purpose flour
3 teaspoon cold water
1 chopped onion
1 teaspoon baking powder
1 tablespoon oil
3 teaspoon cold water
2 tablespoon tomato paste
Salt
salt and 1 egg yolk
Crust: Save the egg white of just one egg. Combine the yolk and remaining whole eggs with flour, margarine, baking powder and salt in a large bowl. Mix all ingredients vigorously with the fingers for about 10 minutes or until it becomes dough while holding the bowl with the other hand. Add the spoons of cold water to the mixture to reach the dough consistency. Do not knead the dough; just squeeze it with your fingers until mixed. Pat dough into a ball and let it rest while you prepare the filling.
Filling: Combine chicken breast, chopped onion, oil, salt, and 1 cup of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam, or cook for about 30 minutes in a saucepan.
Remove cooked chicken and save the broth. Finely chop chicken breast and place it in a saucepan. Add green olives, heart of palms, tomato paste and stir in 2 tablespoon of flour. Place sauce pan over medium heat and cook filling while adding broth slowly to give a paste like consistency.
ASSEMBLE:
Take small amounts of dough and press against the mold to line it up to a bit over the edge.
Fill the mold with chicken. Make a small lid with the dough and cover the mold. Press the lid borders against the mold to seal the line crust with the cover and cut the excess off. Brush top of pies with egg yolk.
BAKE: Preheat oven to 375 °F. Bake for about 25 minutes of until top becomes golden brown. Let it cool and release from molds.
I don't have the molds, I roll the dough out on a floured surface and use a veggie can ( like green beans come in ), cut out both ends of the can, wash good in hot soapy water, then dry good, use a pair of pliers and mash the rough plsces out so you don't cut yourself on the tin. Flour like you would a cookie cutter and flatten the circle of dough out with the palm of your hand. put a small amount of filling on one side and fold it over..take water on your finger and moisten the edge of the dough,now you have a half moon shaped meat pie :) , use a fork to seal the edges..
Filling: Combine chicken breast, chopped onion, oil, salt, and 1 cup of water in a pressure cooker. Place the pressure cooker in medium-heat. Chicken is ready 10 minutes after the regulator starts to blow steam, or cook for about 30 minutes in a saucepan.
Remove cooked chicken and save the broth. Finely chop chicken breast and place it in a saucepan. Add green olives, heart of palms, tomato paste and stir in 2 tablespoon of flour. Place sauce pan over medium heat and cook filling while adding broth slowly to give a paste like consistency.
ASSEMBLE:
Take small amounts of dough and press against the mold to line it up to a bit over the edge.
Fill the mold with chicken. Make a small lid with the dough and cover the mold. Press the lid borders against the mold to seal the line crust with the cover and cut the excess off. Brush top of pies with egg yolk.
BAKE: Preheat oven to 375 °F. Bake for about 25 minutes of until top becomes golden brown. Let it cool and release from molds.
I don't have the molds, I roll the dough out on a floured surface and use a veggie can ( like green beans come in ), cut out both ends of the can, wash good in hot soapy water, then dry good, use a pair of pliers and mash the rough plsces out so you don't cut yourself on the tin. Flour like you would a cookie cutter and flatten the circle of dough out with the palm of your hand. put a small amount of filling on one side and fold it over..take water on your finger and moisten the edge of the dough,now you have a half moon shaped meat pie :) , use a fork to seal the edges..
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