Baked Msakhan Chicken Pie
Ingredients
Dough
- 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 the mixer bowl, put the flour, yeast, salt, and sugar. Attach the dough hook and mix for a few seconds to combine the ingredients. Add the oil and milk, and run the mixer on low speed to form the dough.
Place the dough in an oiled bowl, oil the surface of the dough, cover with plastic wrap, and let it rise in a warm place until doubled in size.
In a wide skillet, heat the oil, add the onion and stir until wilted. Add the chicken and sumac, and stir to mix. Add the pine nuts and set aside until cooled.
Prepare a shallow baking tray and set it aside.
On a floured surface, place the dough. Use a rolling pin to roll it into a rectangle about 1/2 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 for the filling.
Spread the filling in the center of the rectangle. Fold the strips over the filling alternately to form a braid.
Place the Msakhan pie in the tray. Using a brush, coat the surface of the dough with egg yolk. Let it rest for 10 minutes.
Place the Msakhan pie in the oven at 200°C for 25-30 minutes until golden brown.
