Juicy Chicken Pies - Kibinai | Easy Recipe | No Yeast No Baking Powder | Karaite Pastries

ground meat

🥗Healthier: lean turkey

💰Cheaper: ground chicken

Turkey is lower in fat, while chicken is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine is a budget-friendly alternative.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt offers similar creaminess with less fat.

smoked meat

🥗Healthier: grilled chicken

💰Cheaper: cooked ham

Grilled chicken is leaner, while ham is often more affordable.

Prepare the dough by mixing 500 g flour, 225 g butter (or margarine), 2 eggs, 100 g sour cream, and 1/3 tsp salt until well combined.

For the filling, cook 650 g boneless chicken thighs with 170 g chopped onions, 30 ml water (or broth), 25 g butter, 7 g salt, and 1.5 g ground black pepper until the chicken is cooked through and the onions are translucent.

Divide the dough into portions and roll out each portion.

Place a portion of the chicken filling onto the rolled-out dough and fold it over to form a pie.

Seal the edges of the pie to prevent the filling from leaking out during baking.

Bake the pies at 200 C (400 F) for 30 minutes for chicken pies, or 30-35 minutes for other meat pies.

Cooking Techniques

Spice Level:

Allergens