Recipes
Mexican Chicken Pocket Pies
28
Feb
Feb
MEXICAN CHICKEN POCKET PIES
Ingredients
Filling:
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 piece medium sized white onion finely chopped (80g)
- 2 teaspoons garlic minced
- 115 g chicken breast cubed
- 1 piece medium sized carrot diced (100g)
- 1/3 cup celery chopped
- 100 g portobello mushrooms chopped
- 400 g potatoes diced
- 1 cup beef stock
- ¼ cup cream
- pinch dried oregano
- pinch dried thyme
- 2-3 tablespoons MAYA Cornstarch dissolved in 2-3 tablespoons of water
Pastry:
- 2 cups MAYA All-Purpose Flour
- 1 teaspoon salt
- ¾ cup shortening
- 5-6 tablespoons water
- eggwash
Instructions
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To prepare filling, heat up oil and butter in a sautéing pan. Pan sauté onions and garlic until translucent and aromatic.
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Add chicken breast, mushrooms, potatoes, carrots, celery and oregano. Cook for 3-5 minutes, giving the mixture a quick stir once in a while.
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Pour stock and bring to a boil then lower the heat. Once the chicken and vegetables are tender and cooked, add the cream and mix well.
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Thicken the mixture by diluting equal parts corn starch and water. Add to the mixture and continue to cook for 2 minutes until the mixture has thickened. Season to taste, then set aside to cool.
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For the pastry, combine dry ingredients in a bowl. Cut in the shortening until mixture becomes mealy. Add cold water until it forms a ball of dough. Set aside to rest.
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To assemble, roll out the dough to ¼ inch thickness. Cut into rounds using a large cookie cutter. Fill a round with 1-2 tablespoons filling. Then top with another round of dough. Seal the edges by brushing it with egg wash then pinching with a fork.
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Bake in a preheated 350°F/177°C oven for 20-25 minutes until the top is golden brown. Brush top with egg wash after 10 to 15 minutes, then continue baking until pastry domes all are golden brown and cooked.