This is a recipe that anyone can do it. You need a blender , chicken that you previously cooked ( left overs ) and veggies of your choice. I don’t like to waste food. For shabbat dinner I cooked matzah ball soup prepared with chicken bone broth. For the broth I used 12 chicken legs than I remove the meat from 6 of them and I kept 6 in the fridge for another recipe. Next morning I had a lot to do so I wanted an easy lunch that everyone likes it. So I had frozen green peas, olives and onions for the filling, to be healthier I used whole wheat flour. I added a bit of bone broth for extra flavor but you can use water if you don’t have it. You can serve hot or room temperature. Great for picnics, birthday parties ! you will get 10 – 12 slices of pie. Feed about 7 – 10 people depending if you have others things to eat.
Dough ingredients :
1 cup of 2% milk
1 cup 1/2 of coconut milk
1 cup of sunflower seed oil
1 cup of whole wheat flour
1 cup of white bread flour
1 table spoon of kosher salt
1 table spoon of fresh thyme leaves
1 tea spoon of dried oregano
1 table spoon of baking powder
1 table spoon of sesame seeds for garnishment
6 cooked chicken legs or thighs removed from its bones
3/4 cup of frozen green peas
1/2 cup chopped Kalamata Olives
1 tea spoon of table salt
1 tea spoon fresh ground pepper
1 white onions chopped
1/2 cup bone broth
1 table spoon of medium curry powder
3 table spoons of whole wheat flour
2 table spoons of olive oil
1 table spoon of chopped fresh parsley ( keep for the end)
200 gr of thin sliced provolone ( I went to Calabria Market and asked them to slice for me , they have an authentic Italian provolone that I like it)
How to prepare it:
Turn on your oven to 350 F. Separate a Rectangle Baker, Medium size. Spray with canola oil and put parchment paper on it. Go prepare the Dough.
For the dough you need a blender. Add dough ingredients in the blender but do not add the baking powder yet. Put on low blender mode and mix for 3 minutes until everything is well mixed. Now add the baking powder mix for half minute than stop. Pour half of the dough in the rectangle baker. Separate the rest for later.
To cook the filling you need to use the oil to stir fry the onions, when translucent add the curry powder and fry 3 more minutes, add the flour and fry for 3 more minutes, add the bone broth or water. Than add all the other ingredients with the exception of the parsley and the CHEESE.
So fry for few more minutes until most of the bone broth is absorbed. Turn the heat off.
Add the parsley and mix well. Pour this filling on top of the dough that was on the baker. Now arrange the provolone slices on top, pour the rest of the dough, sprinkle with sesame seeds.
Put on pre heat oven 350 F from 45 min – one hour. Serve hot or room Temperature.