Name: Chestnut Chicken Savory Pie
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 135g Low powder; 85g butter; 12g Egg liquid; 5/8 tsp salt; 32g water; 1 piece Chicken leg; 80g Mushroom; 80g chestnut; 80g onion; 2 cloves garlic; 1/4 teaspoon black pepper powder; a little starch; Some Mozzarella cheese; 1 piece Whole egg; 60g Fresh milk

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

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