pie on a stickWho knew we could have a red velvet savory pie.

Certainly not me, but I was determined to see if it would work.

I mean red velvet fudge, brownie, cheese cream, chocolate pie, sure.

But savory, even I was nervous trying this one out.😁

When I first thought about it, I was like ” Madam, you have come again with all these your unorthodox recipes”,

“Just ensure one day you don’t cook the one that would give you a life long tummy ache” 🀣



Yo, that’s never gonna happen.Β πŸ˜‚

And since this worked out just like I imagined, no harm in sharing right, can’t keep all these yummy goodness to myself.

 

red velvet pie

This is one crisp, savory pie treat that’ll definitely to make your valentine’s day complete.

Well darlings, let’s get started.

 



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Leave me a comment or a question or send me an email, maildee@deesdiarys.com. I’d love to hear from you. 😘


RED VELVET CHICKEN PIESICLE

COURSE Appetizer
CUISINE Other
PREP TIME 3 hours
COOK TIME 30 minutes
TOTAL TIME 3 hours 30 minutes
SERVING(S) 30 Mini Pies

INGREDIENTS

PIE CRUST

  • 3 Cups Flour
  • 1 TBSP Red food colour (Powder)
  • 1 Tsp Baking powder
  • 1 TBSP Cocoa powder
  • 1 TBSP Granulated sugar
  • A pinch of salt
  • 150 g Butter (Chopped)
  • 2 Whole Eggs (One for dough mix, one for wash)
  • 1/2 Cup Butter milk (Ice cold)

PIE FILLING

  • 2 Cups Chicken (See notes)
  • 1/2 A stick Butter (Melted)
  • 1 Medium Onion (Chopped )
  • 1 Cup Mushrooms (Chopped)
  • 2 Pairs Chicken Seasoning Cubes
  • 1/2 Tsp Curry
  • 1/4 Cup Chicken stock
  • 2 Small Habanero peppers (Chopped)
  • Salt (As desired)
  • 1 Medium Carrot (Chopped)

INSTRUCTIONS

MAKING THE CRUST

  1. In a clean bowl, mix first 2 cups of flour and the remaining 5 ingredients together.

  2. Add butter and work with your fingers till flaky.

  3.  Add One egg and buttermilk, the remaining cup of flour then knead dough till it's just about combined and roll into a ball. (Do not overwork your dough)

  4. Place on a cling film and flatten a bit with your palms, wrap and refrigerate for 45 minutes or more

PREPARING THE FILLING

  1. In a bowl, add in chicken, chopped onion, carrot, pepper, mushroom, curry, butter, chicken stock, a pair of stock cubes and salt. Allow to marinate for 10 minutes.

ASSEMBLY

  1.  Beat the other egg in a bowl and set aside. This will be used for egg wash.

  2. Dust your work surface with flour and roll out your dough.

  3. Using a medium and large heart shaped cutter, cut out hearts.

  4. Dip the top of your stick in the egg wash then press into a first heart a bit and scoop your filling on top.

  5. Apply egg wash along the top of the edges then cover with another heart and crimp edges with a fork, toothpick, crimper or press together with your fingers.

  6. Brush some egg wash on the surface of your crust, and bake at 2000F for 30 minutes. Serve warm.

RECIPE NOTES

Half of the chopped onion, curry, oregano, salt, a pair of stock cubes are used to season a kilo of chicken, from which 2 cups are chopped.

Cut out little hearts with a smaller heart shaped cutter from the top crust cover and stick on the top of a few of the other pies for design variation.Β