Sunday, 14 October 2012

Chicken pie with almond, pear preserve and saffron

I have never made pie crust, the idea of 1/2 cup butter was never very encouraging. But I found this butter less pie dough recipe and also had some cooked chicken around, so thought why not give it a try. I have also made it a bit differntly so that it has an Iranian twist on it. So here is the recipe, this makes two individual pies.

For the pie crust:
Flour:1&1/2 cup
Almond (ground):2 table spoon
Sugar:2 tea spoon
Salt: 1tea spoon
Veg oil: 1/2 cup
Saffron:1/4 tea spoon
Water:1/3 cup
Milk:2 tea spoon

For inside of the pie
Chicken(cooked & shredded):1 cup
Pear preserve:2 table spoon

Add the flour, salt, sugar, ground almond and saffron, mix all the dry ingredients. Slowly add the oil and work the dough, add the milk and water and work it until it looks right. Thin the dough and lay it in the oven proof indivual pie pan. Add the chicken and put one table spoon of the pear preserve on the top and cover with another layer of pie crust. Put in a pre- heated oven (190 degrees) for around 25 minutes unril golden. Serve with fresh green salad.

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