02 March 2014

ROLLED BBQ CHICKEN PIE

Ingredients:
For the dough
200 grams all purpose flour
1 teaspoon instant dried yeast
½ teaspoon baking powder
120 ml warm milk
30 grams frozen butter
For the filling
300 grams cooked chicken
2 tablespoons bbq sauce
½ teaspoon granulated garlic
50 grams Feta cheese
1 yolk


Sift the flour with the baking powder, add the yeast and sugar and whisk well. Make a well in the middle, pour in the warm milk and knead to make a firm, smooth dough. Let the dough rest for 10 minutes, while you make the filling. Shred or mince the cooked chicken, add the bbq sauce, egg yolk and the granulated garlic and mix well. Finally, add the crumbled Feta and gently combine.
Transfer the dough to a lightly floured surface and roll it out thinly, to about 2-3 millimetres thick. Grate the frozen butter evenly all over the dough (it helps to freeze a larger quantity of butter, makes it easier to grate), then roll it up very tightly into a roll. Rotate the roll 90 degrees clockwise and roll it out again to about 50x20 cm (20x8"). This can take a bit of time, so roll it out gently. Spread the filling evenly on the dough, then roll it tightly again, starting from the wider side. Transfer the roll to a baking sheet lined with baking paper, brush the surface generously with olive oil and bake immediately in a preheated oven, at 200˚C (395˚F) for about 20 minutes (yields two large servings).

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