Ingredients
For the chicken filling
15 500g cooked chicken thighs or breast (poach with onion, garlic, and bay leaves for min, reserve stock)
2 tbsp annatto oil
1 large onion, diced
½ green capsicum, diced
½ red capsicum, diced
2 sprigs spring onions, sliced
2 garlic cloves, minced
25 g capers, finely chopped
60 g stuffed olives, finely chopped
1 tbsp tomato paste
1 tsp dried oregano
1 tsp brown sugar
1 tbsp Worcestershire sauce
¼ cup red wine
½ c raisins (optional)
1 - 2 cups reserved chicken stock
For the shortcrust (store bought or Venezuelan version)
250 g plain flour
30 g icing sugar
120 g cold unsalted butter
2 egg yolks
1 tsp salt
1 - 2 tbsp water
1 egg whisked
Directions
Step 1
Filling is as easy as adding all the veggies to sauté, condiments and finally the cooked chicken cubes, keep it moist with some chicken stock, and adjust seasoning to your liking, make sure the filling is completely cooled down before filling the pie crust.
Step 2
Preheat over to 180C, make the shortcrust or use store-bought shortcrust, line your preferred pie dish, it can be individual ones as well, par bake for 12 min, fill the pie base and close with a layer of short crust, poke some holes on top and brush with the egg wash, bake until crust is cooked and golden, that could be around 20 min for smaller pies and 30-40 min for bigger pie dishes, allow to cool down slightly before serving!
