Fried Chicken Pie

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Servings: 12 servings Difficulty: Intermediate
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Crispy, flaky pastry pockets filled with seasoned minced meat and aromatic spices
Fried Chicken Pie recipe image
Fried Chicken Pie recipe image
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Fried Chicken Pie

Author: chefs-mate Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 servings Calories: 2950.0

Description

This savory Fried Chicken Pie, often known as Murtabak in Southeast Asia, is a comforting and hearty dish that delivers a perfect balance of textures. The dough is rolled out thin and pan-fried until golden and crisp, encasing a rich filling of seasoned minced chicken, onions, and aromatic spices. Each bite offers a satisfying crunch followed by the warmth of the spiced meat. It is an excellent choice for a quick weeknight dinner, a substantial lunch, or even a late-night snack. The simplicity of the ingredients allows the flavors of the spices and the quality of the meat to shine through, making it a versatile recipe that appeals to both children and adults. Serve it hot with a side of curry sauce or sambal for an extra kick of flavor.

Ingredients

Directions

  1. Prepare the dough by mixing the plain flour, salt, sugar, and softened butter with the beaten egg and enough water or milk to form a smooth, pliable dough.
  2. Cover the dough and let it rest for 15 minutes to relax the gluten, making it easier to roll out thinly.
  3. While the dough rests, prepare the filling by saut&# 195;©ing diced onions until soft, then adding minced chicken and cooking until browned and fully cooked through.
  4. Season the meat filling with salt, pepper, and your preferred Indian spices such as cumin, coriander, and turmeric.
  5. Divide the dough into equal portions and roll each portion out on a floured surface into a thin circle.
  6. Place a portion of the meat filling in the center of each dough circle and fold the dough over to enclose the filling, sealing the edges tightly.
  7. Heat ghee or oil in a large skillet over medium heat.
  8. Fry the sealed pies, pressing them down gently with a spatula, until both sides are golden brown and the dough is crispy.
  9. Remove from heat, drain on paper towels, and serve immediately.

Nutrition Facts

Servings 12 servings

Amount Per Serving
Calories 2950.0kcal
% Daily Value *
Total Fat 276.1g425%
Saturated Fat 162.8g814%
Cholesterol 686.9mg229%
Sodium 2761.7mg116%
Total Carbohydrate 178.0g60%
Dietary Fiber 4.9g20%
Sugars 41.8g
Protein 39.8g80%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original text mentions "Appelisers and Snacks" which appears to be a scanning error or placeholder; this recipe assumes a standard dough and filling approach based on the context of Murtabak/Fried Chicken Pie.

Mutton is traditionally used in Singapore for Murtabak, but chicken, beef, or lamb can be substituted as preferred.

For added flavor, include thinly sliced red or green finger-length chillies in the filling.

The dough texture should be light and crispy. Ensure the pan is hot enough before adding the pies to achieve the right crust.

Serve hot with curry sauce, sambal, or yogurt dip for a complete meal.

Leftovers can be reheated in a toaster oven or skillet to restore crispiness; avoid microwaving as it may make the dough soggy.

Keywords: fried chicken pie, murtabak, indian cuisine, savory pie, minced meat, crispy dough, street food, quick dinner, stuffed flatbread, chicken filling, pan fried, spice mix, appetizer, snack, family meal, comfort food
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