Peanut Butter Pastry Pie

Recipe by
Total Time:
1-2 hours
Serves:4
Rated 1 based on 100 votes
1
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Healthy Rosemary Oatcakes, Best Aloo Wadi, Easy Thekua-Cookie from Bihar

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Ingredients

  • For the pastry:
  • 250 g - plain flour or all purpose flour
  • 100 g - crunchy Peanut Butter
  • 2 - Egg yolks
  • 2 to 3 tbsp - ice cold water
  • For the filling:
  • 1/2 kg - boneless Chicken
  • 1 - green pepper
  • 2 - Spring onion
  • 1 tsp - Ginger Garlic paste
  • 1 tsp - pepper powder
  • 1/2 tsp - chilli powder
  • 1/2 tbsp - Lemon juice
  • 1 tsp - soya Sauce
  • 1 tsp - Corn flour, mixed with 2 tbsp of water
  • Salt - as required
  • 2 tbsp - oil
  • For the glaze:
  • 1 - Egg white, beaten lightly

How to Make Peanut Butter Pastry Pie

  • To make the dough:
  • Combine flour and butter to make a crumbly texture.
  • Add the egg yolks and mix again.
  • Add 1 to 2 tbsp of cold water, until the pastry is just combined.
  • Wrap tightly in a cling film and chill in the refrigerator for at least 1 hour or until you use it.
  • You can also prepare the dough the previous day and keep in the refrigerator.
  • To prepare the filling:
  • Marinate the chicken in ginger garlic paste, chilli powder and lemon juice.
  • Shallow fry the chicken in oil. When they are almost done, remove the chicken from oil.
  • In the same oil, add chopped green pepper and spring onion.
  • Then add chicken, pepper powder and soya sauce.
  • Finally add the corn flour, mixed with water and allow it to boil, until it becomes thick and saucy.
  • Add salt, according to your taste.
  • Take the pastry out, from the refrigerator, 10 minutes before preparing.
  • Preheat the oven to 200 degree Celsius.
  • Roll out the pastry, between two sheets of baking paper.
  • Cut them into circles of 8 cm diameter.
  • Place the filling inside, seal the edges.
  • Brush it on top with beaten egg white.
  • Bake it in the preheated oven for 20 to 30 minutes, or until golden brown on top.
  • Serve the pie with salad and tomato ketchup.
  • Recipe courtesy: Taste of Pearl City