Ingredients:
The pastry dough:
4 cups all purpose four
½ tsp salt
1 tsp baking powder
2 sticks unsalted butter (at room temperature)
8 oz cream cheese (at room temperature)
1 – 2 tbsp water
1 tsp milk
1 egg
The filling:
2 chicken breast
1 large onion (diced)
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp rosemary
1 tsp thyme
1 tsp paprika
¼ cup oil
How to make it:
Let’s start with the filling first. That way it will have time cool before hand.
Place the chicken breast on a baking pan. Season the chicken with salt, garlic powder, onion powder, rosemary and thyme.
Bake for 25 minutes at 350 degrees F.
Shred the now baked chicken by hand or with a food processor.
Heat oil in a medium pan. Diced the onion and add it to the hot oil.
Fry the onions until the edges are golden brown.
Add the shredded chicken and stir them together.
Add paprika and salt to taste, mix well and set it on the side to cool.
At this time, preheat your oven to 350 degrees F.
In a large mixing bowl. Add 4 cups of all purpose flour, salt and baking powder and mix.
Add the butter and gently mix it into the flour very well.
Then add the cream cheese making sure it is well incorporated. The cream cheese makes the dough extremely soft and flaky.
Make sure to mix the butter into the flour first, and then mix in the cream cheese. This will help prevent over mixing and over kneading the dough. It is very important to mix the dough as gentle as you can. DO NOT OVER MIX THE DOUGH. The pies will come out too hard and stiff if the dough is overly mixed.
Sprinkle 1 to 2 tablespoons of water. Adding water will help the dough combine together easily.
Divide the dough into 2 to 3 parts, wrap them in a plastic wrap and allow them to rest for 5 to 7 minutes.
Transfer the dough onto a lightly floured surface. With a rolling pin, lightly press and roll the dough flat.
Use a small soup bowl to measure and cut out the pie shape.
Use a spoon to scoop the filling and place it in the middle of the circled shaped dough.
Lift and fold one side of the dough over the filling to make an oval shape.
Using a fork, gently press down the edges of the pie to seal in the filling. Use the same fork and poke holes on the top of the pie. This will allow steam to evaporate while baking in the oven.
In a small bowl, crack one egg, add 1 tsp of milk and whisk well. Set this on the side.
Carefully place the pies on a lightly greased baking pan.
Now, using a pastry brush, brush some of the egg and milk mix (egg wash) on each pie.
Turn the temperature down to 325 degrees F and bake the pies for 30 to 35 minutes. Or until the egg wash on the top of the pies changes to a golden brown color. That is an indication that the pies are than.
