Dear Settlers,
Today is Pi Day, and we'd like to invite you to share your favorite pie recipe with your fellow Settlers. To get things started, I've selected a personal favorite: Brazilian Mini Pies
INGREDIENTS
For the pastry
700g plain flour, plus extra for dusting
2 teaspoons salt
100g cold lard, cubed, plus extra for greasing
150ml cold water
2 eggs
2 egg whites
2 teaspoons white wine vinegar
2 teaspoons olive oil
For the filling
4 chicken thighs, diced
3 cloves garlic, peeled and crushed
Juice of 1 lime
Olive oil
2 onions, peeled and finely chopped
1 bunch spring onions, finely chopped
1 red chili, de-seeded and finely chopped
Thumb sized piece of fresh ginger, peeled and grated
2 teaspoons turmeric
1 cup ground roast peanuts
2 teaspoons tomato purée
250 ml hot chicken stock
50 g creamed coconut, grated
Small bunch fresh coriander, chopped
INSTRUCTIONS
First make the pastry dough. Rub the flour, salt and lard together with your fingertips until the mixture resembles breadcrumbs, then make a hole in the center. Whisk together the water, egg, egg white, and vinegar. Pour into the hole and gradually mix together with a fork. Turn the dough out onto a lightly floured surface and knead gently until smooth. Wrap in plastic wrap and set aside to rest at room temperature for 30 minutes.
Meanwhile, make the filling. Combine the chicken thighs, garlic and lime juice in a bowl, cover in plastic wrap and set aside to marinate for 15 minutes. Heat a splash of olive oil in a large, heavy-based pan and add the onions. Fry for 5 minutes until soft, then add the chicken pieces and fry for 2 to 3 minutes. Add the spring onions, chili, ginger and turmeric and fry for a further 2 minutes until fragrant. Add the peanuts and tomato puree, fry for a minute then add the chicken stock. Bring to a boil and then simmer for 20 minutes until the chicken is tender. Add the creamed coconut and cook for another 2 to 3 minutes until thickened. Remove from the heat, stir in the coriander and leave to cool.
Grease two 8 holes muffin tins with a little lard. Pinch off a small ball of pastry and press into the bottom of the tin to form a base. Repeat to make 16 bases, then divide the cooled chicken mixture between them. Pinch off a piece of the remaining dough, flatten into a rough circle and press on top of the filling to form a lid. Use a round pastry cutter to trim the edges and repeat with the remaining pastry.
Whisk together the egg yolks and oil, and glaze the tops of the pies. Transfer to the fridge to rest for 30 minutes before baking. Preheat the oven to 190°C. Glaze the pies with a little more of the egg yolk and oil mixture and bake them for 20 to 25 minutes until golden brown. Transfer to a wire rack to cool slightly before serving. Enjoy!
BB_Aeyline