Best described as a german empanada. Sub beef for turkey and you’re in business… OR maybe get some shredded beef in there… mmmmmm…. Also, maybe add some more ingredients in the filling. And spices. Lots of ways to improve this.
With dough proofing this is going to be an all day project. Meal-prep Sunday worthy.
Pretty simple recipe that I use to bake chicken breasts. Usually I’m doing this in conjunction with another recipe that calls for cooked chicken. (Take out the Creole seasoning)
Copied here for ease of use:
- Preheat convection oven to 400 degrees F (200 degrees C).
- Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
- Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Remove chicken from pan. Pour water into the pan, while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add more water if needed to dislodge the browned bits; serve alongside chicken.
I’m listing this under technique, as it’s really more about enabling you to make what you want with what you have, rather than a specific recipe
60 mins, maybe less
Fast and easy!
60 mins including time to proof.
This frizzy lady knows what she’s doing. Dont forget to work cold.
90 mins because this needs to sit in fridge after its made.
NOTE: Actual ingredients are in the Chicken Pie video page, which is my next post.
Chef John does it again. Warrants some practice, but the presentation is stunning.