Ingredients
For the dough
- Olive oil 2/3 cup
- White wine 2/3 cup
- Sugar 1/2 teaspoon
- Salt 1 teaspoon
- All-purpose flour 500 gr
- Parmesan 3 tablespoons grated
For the filling
- Chicken breast 2
- Onions 3 medium sized
- Salt 1 level teaspoon
- Black pepper 1 teaspoon
- Allspice 2-3 grains
- Bay leaf 1
- Eggs 1
- Water 1 cup
- Rice 2 tablespoons
- Olive oil 1 cup
- Gruyere 250 gr grated
Instructions
In a bowl put the olive oil,the wine,the sugar,the salt and the cheese.Mix and add the flour gradually.Knead thoroughly until all the ingredients combine.When the dough does not stick to your hands,put it in a bowl,cover with transparent film and let it rest for 30 minutes.Meanwhile start to prepare the filling.Clean and wash the chicken breast,peel the onions and cut them into four pieces.In a pan put water,the onions,salt,pepper,allspice,a bay leaf and then the chicken breast.Boil for 20 minutes approximately until the chicken and onions tender.When they are boiled add the rice to be boiled.Remove the chicken and let it slightly cool so as to unravel it easily.Remove the boiled onions and puree using a fork or in a blender.Remove from the pan the allspice and the bay leaf and add the unraveled chicken,the pureed onions,the egg,the Gruyere cheese and half of the olive oil,mix the ingredients until the mixture combines.The filling is ready.
Divide the dough into 25 equal parts.Shape into small balls and using a rolling pin roll them out into rounds.Place the filling in the middle of each round,wet the edges of the pastry and press them together to seal.Place the mini chicken pies into a roasting pan lined with parchment paper,brush them with the remaining olive oil and bake in preheated oven for 25-30 minutes,depending on the oven.
