Hearty pumpkin pie with chicken fillet and onions
Ingredients
Dough
- 450g flour
- 1 tsp sugar
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 150g butter, softened
- 2 eggs
- 100ml buttermilk
Filling
- 200g chicken fillet
- 200-250 g pumpkin
- 1-2 onions
- salt, to taste
- pepper, to taste
- 1 tbsp oil
Utensils
- bowl
- food processor
- baking pan
- rolling pin
- knife
- cutting board
- kitchen brush
- bowl
Instructions
Dough
- Set aside about 2-3 tablespoons of flour.
- Mix the rest of the flour with the sugar, salt, baking soda and baking powder in a mixing bowl.
- Add softened butter and knead well.
- One whole egg and one egg white together mix in the buttermilk.
- Knead a smooth dough together, sifting in the flour you have set aside.
- Cover with cling film and leave to stand at room temperature for 20 minutes.
Filling
- Cut the chicken fillet and pumpkin into small pieces .
- Dice the onion.
- Mix everything together in a bowl.
- Season with salt and pepper and mix well.
Pumpkin Pie
- Separate about ⅔ of the dough, roll out and place in a greased baking pan.
- Spread the filling over the pastry base.
- Roll out the rest of the pastry as well and cover the filling.
- Knead the edges of the two flat cakes together.
- Grush the pumpkin pie with the beaten egg yolk.
- Use a toothpick on the pastry surface several times echen.
- Bake the pumpkin pie at 180 ° C for about 40 minutes.
If the pumpkin pie is browning too quickly in the oven, it can be covered with foil.
