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 chicken fillets
- 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
Glaze
- 1 egg
Preparation
For the dough: In a mixer bowl, place flour, yeast, salt, and sugar. Attach the dough hook and mix for a few seconds to combine the ingredients. Add oil and milk, and run the mixer on low speed to form the dough.
Place the dough in an oiled bowl, oil the surface, 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 oil, add the onion and stir until wilted. Add the chicken and sumac, stir to mix. Add the pine nuts and set aside to cool.
Prepare a shallow tray and set it aside.
On a floured surface, place the dough. Using a rolling pin, roll out to a rectangle about 0.5 cm thick.
Using a sharp knife or pizza cutter, cut the longer sides into diagonal strips about 1 inch wide, leaving the center third uncut for the filling.
Spread the filling in the center. Fold the strips over the filling alternately to form a braid.
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.
