MEXICAN CHICKEN POCKET PIES
- 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
- 2 cups MAYA All-Purpose Flour
- 1 teaspoon salt
- ¾ cup shortening
- 5-6 tablespoons water
To prepare filling, heat up oil and butter in a sautéing pan. Pan sauté onions and garlic until translucent and aromatic.
Add chicken breast, mushrooms, potatoes, carrots, celery and oregano. Cook for 3-5 minutes, giving the mixture a quick stir once in a while.
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.
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.
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.
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.
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.