- Prep Time: Over 60 mins Cooking Time: 20-25 min
- 8 servings
- 5 dl vetemjöl
- 2 krm salt
- 250 g smör i tärningar
- 4 msk kallt vatten
Filling:
- 500 g chicken thigh fillet
- 100 g carrot
- 150 g celeriac
- 2 cloves of garlic
- 3 tbsp olive oil
- 2 tbsp white wine
- 2 tablespoons squeezed lemon juice
- 1 teaspoon finely chopped fresh thyme
- 1/2 cup coarsely chopped fresh oregano
- 1 tsp salt
- 2 crm ground black pepper
- 1 – 2 eggs for brushing
Dough:
Mix wheat flour, salt and butter in cubes with your fingertips in a bowl or use a food processor. Add cold water and quickly knead into a dough. Put it in the fridge to rest for at least ½ hour. The dough can be made a day in advance.
Filling:
Cut the chicken meat small. Peel and finely chop the carrot, celery and garlic. Saute this in 1/3 of the olive oil in a frying pan until the roots are soft. Salt and pepper.
Let the chicken fry cool slightly. Mix it with wine, lemon juice, the rest of the olive oil, thyme, oregano, salt and black pepper. Place in the fridge and let rest.
Set the oven to 225°C. Roll out the dough thinly. Place a one-portion mold on the dough, approx. 8 cm in diameter. Cut about 4 cm outside the edge of the mold, cut around. Make 8 identical “bottoms” (for 8 port). Cut out 8 lids from the remaining dough.
Carefully line the molds with dough bases. The edges should fold over a little. This is a bit fiddly and requires kneading and rolling the dough a couple of times to get it together.
Fill the molds with the chicken mixture, about 1 dl in each. Brush the edges of the dough with beaten egg, put on the lid and gently press together with your fingers. If you want, you can also make decorative lines with the help of a fork.
Brush the entire top with egg yolk. Make a small hole, about ½ cm in diameter, in the middle of the lid. Bake in the middle of the oven for about 25 minutes. Serve with salad and a dollop of sour cream.
Tags: Chicken, Pie, Root Vegetables