- flour - 2 1/2 cups (crust)
- sugar - 2 items. spoons (crust)
- salt - 1 teaspoon (crust)
- chilled vegetable fat - 8 st. spoons (crust)
- Chilled butter - 1/2 Cups (crust)
- cold water - 6-8 Art. spoons (crust)
- butter - 1/4 Cups (filling)
- carrots - 3 Pieces (stuffing)
- celery, stem - 2 Pieces (stuffing)
- small bulb - 1 Piece (stuffing)
- garlic - 2 teeth (filling)
- dry thyme - 1/2 teaspoons (filling)
- flour - 1/2 Cups (filling)
- sherry - 1/4 Glass (filling)
- chicken broth - 4 cups (filling)
- salt - 1 teaspoon (filling)
- bay leaf - 2 Pieces (stuffing)
- chicken breasts without skin - 450 Gram (stuffing)
1. Make a crust for pie. Slice the butter into small pieces. In a food processor combine the dry ingredients for a few seconds. Add vegetable fat and stir until the mixture looks like wet sand. 2. Add the oil and mix until grinding until the mixture again resembles wet sand. 3. Put the mixture in a large bowl. Add about 6 tablespoons of cold water and mix with a spatula, adding more water if the dough is too dry. 4. Put the dough on a lightly floured surface, mixing it as little as possible. Divide the dough in half, wrap each half with a plastic wrap and put in the refrigerator for at least 2 hours or at night. 5. Make the stuffing. Cut the carrots, celery and onions. Chop the chicken breasts. Melt the butter in a large frying pan over medium heat. Add onions, carrots and celery. Fry vegetables until soft, 7-10 minutes. Add chopped garlic and thyme, stir and fry for 20-30 seconds. 6. Add flour. Slowly pour in sherry. Stir with chicken broth, about 1 glass at a time. Add salt and bay leaves, simmer over medium heat for 10 minutes, stirring occasionally. Add more salt and pepper to taste, mix with chopped chicken breasts and fry for another 10 minutes. 7. Preheat the oven to 220 degrees. Take one part of the dough out of the fridge, roll it to a thickness of 6 mm. If you are making one big pie, roll the dough into a rectangular shape. Cut the rolled dough into the sizes of your pie shapes. 8. Put the dough into molds and fill it with filling. Close the remaining dough on top. Repeat with the remaining dough and filling. Bake for 20 minutes. Allow to cool for 5 to 10 minutes before serving.
Servings: 4-8