Page 120 - Slide 1

Special Chicken Pie
For the filling:

1 kg chicken breast fillet, cooked and
shredded Yield:3 pies

3 c mixed vegetables For the crust:
1 c white onion, minced 6 c all-purpose flour, sifted
1 ½ c mixed red an green bell peppers,

minced 1 tbsp salt
1 c butter 1 ¼ c shortening

2 c sliced mushrooms 4 pcs XL egg yolks
2 packs 250 g all purpose cream 1 tbsp vinegar
3 packs Magic Sarap ¾ c cold water Reserve egg

½ c sugar Best not to whites for
2 c cheese, shredded overcook the brushing.

3 c quick melt cheese, shredded veggies.
1 ½ c mashed potatoes

In a heated pan, cook onions in butter. Add mixed vegetables, bell

peppers and shredded chicken. Pour cream and magic sarap. Mix well.
Add shredded cheese, and mix until it melts. Season with salt and

pepper. Set aside.

Blend flour and salt in a bowl. Cut in shortening using two knives or a
pastry cutter. Combine yolks, vinegar and water. Slowly add the liquid
to the flour, mixing until dough can be handled. Divide the dough into

6 parts with 3 parts slightly bigger than the rest. Roll bigger dough to
about 2 inches larger than a 16-inch pie plate. Fit dough into a pie

plate, letting sides hang.

Roll out remaining dough for the crust. Pour chicken and vegetable
filling into pies. Cover with top crust. Flute or crimp edges together to

seal. Brush with egg whites. Best served
hot!
Preheat the oven. Bake for 45 min at 350°F. 111