Happy 2019 my dear readers, may this New Year brings prosperity and loads of happiness into your lives. 🙂
Relocating to a new city and the before-after workloads are taking a troll over my health these days. I hope things will resolve soon, and this month also is going to be an eventful one for many reasons. Coming to the recipe, I don’t bake Pie very often, but whenever I make I really enjoy the process very much. Pie making takes time, and it’s therapeutic. Don’t fear on the ‘takes time’ part, we Indians don’t make Pies regularly at home that’s why we think it’s too much of work, actually, it’s not. So, I decided to make this Chicken Keema Pie on Christmas, and we loved it, washed down with plenty of wine this pie was just perfect for the celebration. Buttery, crusty slices filled with juicy, tasty Chicken Filling will make you grab a second serving for sure. Winter is the perfect season to make and eat everything warm, so don’t wait, make this Pie soon and let me know about your experience.
Chicken Keema Pie
Made with homemade shortcrust pastry and a juicy, tasty chicken filling This Chicken Keema Pie is just perfect for the Holiday table.
- 2 cups/250g All-purpose flour/Maida
- ½ tsp Salt
- 8 tbsp/110g Unsalted butter, cold
- ¼ cup + more Ice cold water
- 1 Egg
For Keema Filling
- 300g (boiled) Chicken Keema
- 1 large (sliced) Onion
- 7-8 cloves (chopped) Garlic
- ¼ cup (cubed) Carrot
- ¼ cup French beans
- ¼ cup Peas
- 1 tbsp (optional) Minced fresh parsley
- Black pepper powder to taste
- Salt to taste
- 100 ml Fresh Cream
- 2 tbsp Butter
- 1 tbsp Vegetable oil
Making of the Keema Filling
Boil keema and keep the stock separated.
Boil carrots and beans with enough water, drain and keep aside.
Heat butter and oil in a non-stick frying pan. Add sliced onions, sauté until translucent. Next to add garlic, parsley, black pepper powder, and salt. Give this a quick stir for a few seconds. Add cream, mix well.
Next to add boiled keema, ½ cup keema stock, carrots, peas, and beans. Cook over medium heat until the sauce thickens. Check to season, remove from the heat and keep aside.
Making of the Pastry
Add maida, salt, and sugar, cold butter in a food processor. Grind until the mixture resembles breadcrumbs.
Take out in a bowl, add water and knead the dough well on a lightly floured surface.
Divide the dough, forming two equal discs. Wrap the discs using cling film and chill in the refrigerator minimum for 1 hour or more. Similarly, you can prepare the dough a day ahead before making the pie.
Making of the Pie
Take out one dough disc from the fridge. On a floured surface, roll out the chilled pastry to 1/2 cm thickness.
Grease a 20 cm, tart tin or pie pan with vegetable oil/olive oil. Use the rolled pastry to line the pie pan.
Add the filling into this. Push down the , and pack it in tightly.
Roll the other piece of dough on a lightly floured surface to 1/8-inch thick. Cover the pie with another round piece of dough or create any design on top. Seal the edges by crimping with a fork or your fingers. Brush the top with whisked egg. Refrigerate for 30 minutes.
Preheat the oven to 200° C. Place the pie into the oven directly from the fridge. Bake for 5 minutes.
Reduce the oven temp to 176° C. And bake for another 30 minutes or until golden on top.
After the pie turns golden from the top, cover the top loosely with a piece of aluminium foil, and keep baking for 15 minutes more. Remove from the oven, serve warm.