Chestnut Chicken Savory Pie
1.
Prepare pie crust ingredients, including 135 grams of low powder, 70 grams of butter, 12 grams of egg liquid, 1/4 teaspoon of salt, and 32 grams of water
2.
Mix whole egg liquid, salt, and water in a bowl to form egg liquid
3.
Softened butter mixed with low powder
4.
5.
Rub with your hands until the oil powder is mixed into a loose granular shape
6.
Stir and fuse with a spatula, then grasp and knead into a dough to make the liquid and powder fully fuse into a dough, and put it in the refrigerator for at least one hour
7.
Time to relax the dough and prepare the ingredients for the filling
8.
Cut thick slices of mushrooms, cut onions into strips, diced chestnuts, peel and diced chicken legs, add a little salt, starch and cooking wine to marinate
9.
Put butter in a nonstick pan
10.
Sauté the garlic and onion to get the flavor
11.
Add other ingredients and stir fry, add salt and cooking wine to taste
12.
Set aside the fried fillings to cool down for later use
13.
Mix 1 whole egg, 60 grams of fresh milk, 1/8 teaspoon of salt, a little black pepper, and mix together
14.
Take out the loose pie crust dough and roll out a circle that is a little larger than the bottom of the pie pan
15.
Put the dough into the pie pan and press along the inner circle of the tray to make the dough fit the pie pan without leaving a gap. Use a rolling pin to roll out the excess pie, and then use a fork to insert a small hole in the pie. , Easy to exhaust and prevent bulging
16.
Spread a piece of tin foil on top of the pie crust, put a plate of beans, put it in the oven at 180 degrees and bake for about 15 minutes
17.
Remove the beans, continue to bake at 180 degrees for 15 minutes until the pie crust is slightly browned
18.
Spread the fillings on the pie pan, drizzle with custard and sprinkle with mozzarella cheese
19.
180 degrees for about 30 minutes, until the cheese on the surface melts
