This version uses a dough rich in butter, manipulated just until it comes together, and a moist chicken filling, but without loose liquid. The balance between dough thickness, amount of filling and cooling before assembly helps the pie to remain crumbly without losing structure.
Ingredients
For the chicken filling
• 400 g skinless, boneless chicken breast
• 1 liter of water for cooking
• 6 g of salt, divided between cooking and sautéing
• 15 ml olive oil or oil
• 120 g of onion, chopped into small cubes
• 2 cloves of garlic, chopped
• 120 g seedless tomatoes, chopped into small cubes
• 20 g of tomato paste
• 10 g of wheat flour
• 120 ml of chicken cooking broth
• 40 g pitted green olives, chopped
• 10 g of chopped parsley
• Black pepper to taste
To the rotten dough
• 400 g of wheat flour
• 250 g very cold unsalted butter, cubed
• 6 g of salt
• 1 large egg, about 50 g without shell
• 1 egg yolk, about 18 g
• 5 to 15 ml of ice water, only if necessary to bind
To finish
• 1 gem
• 5 ml of water
Preparation method
1. Cook and shred the chicken
Place the chicken breast in a pan, cover with water and season with about half the salt. Bring to a boil and, when it boils, lower to maintain a gentle boil. Cook for approximately 18 to 22 minutes, or until the thickest part of the chicken reaches 74°C. Reserve 120 ml of the broth, drain the chicken and shred it while it is still warm.
2. Make a moist filling, but without loose liquid
Heat the olive oil over medium heat. Sauté the onion for 3 to 4 minutes, until translucent, add the garlic and stir for 30 seconds. Add the tomato and extract and cook for another 3 to 4 minutes. Add the shredded chicken, remaining salt and black pepper. Sprinkle the 10 g of flour over the chicken and mix for 1 minute. Add the reserved broth little by little, stirring until the filling is combined and shiny. Cook for another 2 to 4 minutes: when you run the spatula along the bottom of the pan, the path should remain visible for a few seconds, without the broth draining back immediately. Turn off, mix the olives and parsley.
3. Cool the filling completely
Spread the filling on a baking sheet or wide platter to lose heat faster. Leave to cool and refrigerate until cold. Do not assemble the pies with the filling hot, as the heat melts the butter in the dough and increases the risk of a moist, crusty base.
4. Mix the dough without kneading
In a bowl, mix the flour and salt. Add the cold butter and press the cubes with your fingertips until you get an irregular crumb, with small pieces of butter still visible. Add the egg and yolk and mix by pressing the dough against the bottom of the bowl, without kneading. Do the compression test: squeeze a portion in your hand; if it stays together, stop moving. If it still completely falls apart, add 5 ml of cold water in 5 ml, just until it comes together.
5. Rest the dough
Gather the dough into a disk without kneading excessively, wrap and refrigerate for 20 minutes. It should be firm, but still malleable. If it hardens too much, leave it at room temperature for 5 minutes before shaping.
6. Line the molds to the right thickness
Preheat the oven to 190°C. Set aside 12 medium pie molds, measuring approximately 6 to 7 cm in diameter at the edge and 2.5 to 3 cm in height. For each base, use approximately 42 g of dough. Press with your fingers until you form a uniform layer of about 3 mm on the bottom and sides, without leaving transparent or excessively thin spots.
7. Fill without overloading
Place about 40 to 45 g of cold filling in each mold. Distribute without compacting and leave about 3 mm free to the edge. This gap prevents the filling from forcing the lid and helps seal the dough.
8. Close and brush
Use approximately 17 g of dough for each lid. Roll out between two sheets of plastic or baking paper to about 3 mm, cut discs a little larger than the molds and cover the pies. Press the edge to join the base and lid and remove the excess without pulling the dough. Mix the egg yolk with the water and brush a thin layer over the lids.
9. Bake until golden brown
Place the molds on a baking tray and bake for 30 to 35 minutes, or until the tops are golden brown, the edges are firm and the dough starts to come away slightly from the sides of the molds. Wait about 10 minutes before unmolding so that the dough gains structure without losing its friable texture.
Right spot / how to know it’s ready
The raw dough is done when a portion pressed in the hand maintains its shape, but is not elastic or sticky. Small cracks on the edges are normal; A very smooth and elastic appearance usually indicates excessive manipulation. The filling should be creamy and combined, with no juice visible at the bottom. When you open a path with the spatula, it closes slowly. Once cooled, it should be possible to spoon a portion without it dripping. The baked pie should have a golden top and edges, firm sides and a dry base. When unmolding a warm unit, the cone must maintain its shape and break into short crumbs, without a raw or pasty layer next to the filling.
Tips for the recipe to work out
Weigh flour and butter
The proportion of fat is what gives the dough its short texture. Adding extra flour just because the dough seems crumbly can make it tough after baking.
Work with cold butter
If the butter softens and makes the dough shiny or greasy, refrigerate it for 10 minutes before continuing. The goal is to unite, not turn the dough into a homogeneous paste.
Cool the filling in a thin layer
A wide dish speeds up cooling and reduces the time the filling stays hot. Furthermore, it prevents steam from being transferred to the dough during assembly.
Keep about 3mm thick
Very thin walls break when unmolding; Very thick walls can be heavy and take a long time to bake close to the filling.
Bake in a really preheated oven
The initial heat helps firm the structure before the butter melts completely. If the oven is low, the dough may lose definition and absorb more moisture from the filling.
Substitutions and variations
For an even more crumbly dough, you can replace up to 80 g of the butter with cold lard. The texture is shorter and the flavor is less buttery. The breast can be replaced with skinless, boneless thighs. The filling tends to be juicier; Therefore, cook the stew until it reaches the same point with no liquid released before cooling. If you want to add 60 g of cream cheese, reduce the filling broth to around 80 ml and add the cream cheese with the heat off. The filling should still be firm after it cools. The olive can be omitted without changing the structure of the recipe.
How to store
After baking, let the pies lose excess heat and refrigerate in a sealed container for up to 2 hours. Keep the refrigerator below 5°C and consume within 3 days.
To freeze, wait for it to cool completely, wrap the units individually and freeze for up to 2 months to preserve the best texture and flavor. Reheat in a preheated oven at 180°C until the center is hot and the dough regains its crispiness. If they are frozen, place them directly in the oven and increase the time as necessary.
How to serve / side dishes
Serve warm, when the dough is firm enough to hold the filling and still crumbly. For a snack or snack table, pair with a separate pepper sauce, leafy salad or a selection of other baked savory snacks.
Common mistakes
Why was the dough hard instead of melting in your mouth?
The most common causes are too much flour, too much water or over-stuffed dough. Mix just until it comes together and use ice water only when the compression test shows that the dough still does not form a block.
Why was the base wet or raw?
The filling was probably hot, too liquidy, or too much added. Another cause is a very thick wall combined with an underheated oven. Wait for the filling to cool, cook until there is no loose liquid left and there is about 3 mm of dough remaining.
Why did the dough crack when closing?
Dough that is too cold or dry may break when opened. Leave it out of the fridge for a few minutes and open it between two sheets. If it was already crumbling before resting, there was a small amount of liquid missing in the initial mixture.
Why did the filling leak during the oven?
Excessive filling, dirty edges or a poorly sealed lid make sealing difficult. Keep the gap at 3 mm, clean the edge before closing and press the base and lid together without leaving gaps.
