Msakhan Chicken Pie
Ingredients
- 2 1/4 cups flour
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons corn oil
- 1 cup warm milk
Filling
- 6 pieces chicken fillet
- 1/2 cup olive oil
- 3 large onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons sumac
- 1/4 cup fried pine nuts
Preparation
In a mixer bowl, place the flour, yeast, salt, and sugar. Attach the dough hook and mix for a few seconds to combine the ingredients. Add the corn oil and warm milk, and run the mixer on low speed to form the dough.
Place the dough in a bowl greased with oil, brush the dough surface with oil, cover with plastic wrap, and let it rise in a warm place until doubled in size.
For the filling, in a wide skillet, heat the olive oil, add the onion, and stir until wilted. Add the chicken fillet and sumac, stir to mix, add the fried pine nuts, and set aside to cool.
Prepare a shallow tray and set it aside.
On a floured surface, place the dough and roll it out into a rectangle about 0.5 cm thick.
Using a sharp knife or pizza cutter, cut the longer sides of the rectangle into diagonal strips about 1 inch wide, leaving the center third uncut.
Spread the filling in the center of the rectangle and alternate folding the strips over the filling to create a braided shape.
Place the pie in the tray, brush the surface with egg yolk, and let it rest for 10 minutes.
Bake in the oven at 200°C for 25-30 minutes until golden brown.
