Description
Teff Chicken Pie
Flaky Teff and All-purpose flour Chicken Pie
Flaky Teff and All-purpose flour Pastry
For the Pastry :
Ingredients
1 cups all-purpose flour
3/4 cups Teff flour
warm water
1 ½ tsp salt
olive oil
2 eggs or 2 tbsp soy milk
Preparation
Combine flour, salt, and water in a large bowl. Add the olive oil and continue mixing adding more water. Scrape down the dough from the bowl to a clean and lightly floured surface and knead by hand for about 15 – 20 minutes until smooth and elastic dough. To prevent the dough from sticking. After kneading well roll the dough into a ball shape. Cover with plastic wrap and refrigerate overnight. Next day take out to unwrap the dough Place on a lightly floured surface and divide the dough into small equal pieces. Roll it using the rolling pin. Press down with your hands on each end to stretch the pastry sideways. keep dusting the top of the pastry as you stretch it.roll each pastry round with the rolling pin and roll it slightly forwards and backward until it becomes not very thin. When the Pastry sheet is thin dust it with flour, fold it and set apart after having dusted the upper side to prevent drying. Continue in this way until you’ve used all the pastry dough, covering the final sheet with the clean towel.
Ingredients
For chicken
2 lb chicken
2 tbsp olive oil
16 tbsp 2 sticks unsalted butter
Melted butter to brush on the pastry
2 large onions, sliced
2 eggs slightly beaten
1 stalk celery
1/2 cup diced carrots (3 carrots)
1 cup butter or margarine
1 cup bechamel
1/2 cup minced fresh parsley
8-10 sheet pastry
1 tsp Salt and Pepper
Melted butter or margarine to brush on the pastry
Preparation
Wash the chicken and place into a large saucepan. Add onions and celery into a pot add water. Cover and simmer over low heat until the chicken is tender. Add salt at the end remove the chicken from the saucepan. Discard bone and skin and dice the chicken. Add butter to the onion, celery, and grated Carrot.C cook until water has evaporated. When evaporate. Turn low the heat and stir until the onions are translucent.add the diced chicken, egg and bechamel sauce and mix all. Preheat oven to 350 degrees F. sprays the baking pan place 5 to 6 pastry sheets at the bottom.brush each sheet with butter or margarine. Then spread the chicken over the pastry by filling evenly and cover with the remaining pastry sheets, brushing each sheet with butter or margarine, Brush the top layer with butter and use a sharp knife to cut into squares. put little milk on top to keep it from drying out and bake until golden brown. serve hot.
