Total Steps
7
Ingredients
20
Tools Needed
9
Ingredients
- Solid vegetable shortening for deep-frying
- 1 Egg
- 6 tablespoons Lard
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1 dash Hot sauce
- 2 teaspoons Finely-chopped fresh parsley leaves
- 2 tablespoons Chopped green onions, green part only
- 2 teaspoons Chopped garlic
- cup Milk, divided
- cup Minced onions
- 1 tablespoon Flour
- 3 cups Flour, plus
- 1 tablespoon Butter
- Water to cover
- Freshly-ground black pepper(optional)
- 2 Boneless skinless chicken breasts (8 oz ea)
- 1 small Onion, quartered
- 1 Bay leaf
- Salt(optional)
Instructions
Step 1
<a href="/technique/H3S4YV46/preheat">Preheat</a> the fryer.
Step 2
<a href="/technique/H7TNTGFZ/season">Season</a> the chicken with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Place the chicken in a shallow saucepan, over medium <a href="/technique/XZFHRHHF/heat">heat.</a> Add the onions and bay leaf. Cover with water. Bring the liquid to a <a href="/technique/W7VKDJHH/boil">boil</a>, <a href="/technique/H3TYV2MZ/reduce">reduce</a> the <a href="/technique/XZFHRHHF/heat">heat</a> to medium-low and <a href="/technique/GFSF4J5F/simmer">simmer</a> for about 15 minutes or until tender. Remove and discard the liquid. <a href="/technique/GZFHJC5K/cool">Cool</a> the chicken.
Step 3
In a small saute pan, over medium <a href="/technique/XZFHRHHF/heat">heat</a>, <a href="/technique/64W3NS5R/melt">melt</a> 1 tablespoon of the butter. <a href="/technique/DRM2WPZ4/stir">Stir</a> in 1 tablespoon of the flour and cook for 1 minute. <a href="/technique/3CYMY2D7/whisk">Whisk</a> in the 1 cup of the milk. <a href="/technique/H7TNTGFZ/season">Season</a> with <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Cook until the mixture <a href="/technique/LXP6HLBF/thicken">thickens</a>, about 4 minutes. Remove from the <a href="/technique/XZFHRHHF/heat">heat</a> and <a href="/technique/GZFHJC5K/cool">cool</a>.
Step 4
Dice the chicken into small pieces. In a food processor, fitted with a metal blade, add the diced chicken, <a href="/technique/ZG86GNS8/minced">minced</a> onions, garlic, green onions and parsley. Process until the mixture is <a href="/technique/7S3QCKWK/mixed">mixed</a> well. Add enough of the milk sauce until the mixture is smooth and creamy. <a href="/technique/H7TNTGFZ/season">Season</a> with hot sauce, <a href="/technique/DPSVTKVY/salt">salt</a> and pepper. Set aside.
Step 5
Sift the remaining 3 cups flour, <a href="/technique/DPSVTKVY/salt">salt</a>, and <a href="/technique/HF7TLMS7/baking-powder">baking powder</a> into a <a href="/technique/7S3QCKWK/mixing">mixing</a> bowl. <a href="/technique/XZBDDD5G/cut">Cut</a> in the <a href="/technique/F7X2MV2G/lard">lard</a> unit it resembles coarse meal. In a small bowl, <a href="/technique/3CYMY2D7/beat">beat</a> the egg with the remaining 3/4 cup milk. Gradually add the egg mixture to the flour mixture, working it to make a thick dough. Divide the dough into 24 equal portions.
Step 6
On a lightly floured surface, <a href="/technique/LTNN8R88/roll">roll</a> the dough pieces into thin rounds, about 3 inches in diameter. Put about 1 tablespoon of the mixture in the center of each round, <a href="/technique/8M4FMXQ6/fold">fold</a> over and crimp the edges with a fork. <a href="/technique/XZFHRHHF/heat">Heat</a> the shortening in a deep pot or an electric deep-fryer to 360 degrees. <a href="/technique/NZ2LK8CC/fry">Fry</a> the pies, 2 to 3 at a time, until golden <a href="/technique/D434P8MH/brown">brown.</a> Drain on paper towels and <a href="/technique/Y6MVNCHX/serve">serve</a> immediately.
Step 7
This recipe <a href="/technique/Q4MB2KV4/yield">yields</a> 24 hand pies.