Chicken Pies With Saffron Recipe

Name: Chicken Pies With Saffron
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken cooked and shredded; 1 onion large; 1 garlic clove; 2 tablespoons tomato pulp; 1 grated carrot; parsley; white wine; saffron; salt; 1 1/8 tablespoons olive oil; 3 1/8 tablespoons lard; 2 tablespoons warm water; 1 3/8 tablespoons white wine; 1/2 ounce baker's yeast; 1 egg and 1 egg yolk; 3 5/8 cups flour; 1 pinch salt; 1 beaten egg to glaze

Servings: persons

1 chicken cooked and shredded
1 onion large
1 garlic clove
2 tablespoons tomato pulp
1 grated carrot
parsley
white wine
saffron
salt
1 1/8 tablespoons olive oil
3 1/8 tablespoons lard
2 tablespoons warm water
1 3/8 tablespoons white wine
1/2 ounce baker's yeast
1 egg and 1 egg yolk
3 5/8 cups flour
1 pinch salt
1 beaten egg to glaze

1
Place all ingredients for the dough in the bimby cup except the eggs and the flour.
2
Turn it on programming 1,30 min./Vel.2/Temp37u00b0.
3
Add the egg, the yolk, and the flour, and set it to 2 min.at helical speed.
4
Remove and allow the dough to rise.
5
Do the filling in a large frying pan, make a stew with olive oil, onion, and minced garlic.
6
Once the onion is translucent add a little tomato paste and stir well.
7
Add the shredded chicken and carrots, cool with the white wine and let it simmer.
8
Sprinkle the stew with a bit of saffron and chopped parsley and season with salt.
9
Roll out the dough on a well-floured surface, and when it is thin cut slices so as to cover the molds well.
10
Fill with the filling and top with another slice of dough.
11
With wet hands bring together the dough from the sides so that they are closed tightly.
12
Brush the pies with beaten egg and bake them in a preheated oven at 200C for 20-25 minutes.

605

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 chicken cooked and shredded, 1 onion large, 1 garlic clove, 2 tablespoons tomato pulp, and more.

Yes, Chicken Pies With Saffron falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chicken Pies With Saffron

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions