Mum Chicken Pizza Pie
Confused by the name? Well, back home we call this Pizzas, but to our followers, it will be more like a pizza pie.
My mum makes this, she came to London all the way from Brazil to visit and to show us how to make it.
Mum Chicken Pizza Pie
2015-01-21 17:58:28
Serves 6
Mouth watering pizza pie, it does take a while to prepare and make, but the end result is amazing. Good for any occasion. We used to have this at family gatherings, kids parties, etc. do have a go.
Total Time
3 hr 30 min
Dough
- 1 KG + Plain Flour (But a 1.5KG bag, as you might need a little extra)
- 1 1/2 cup of milk
- 1/2 cup of water
- 1/2 cup of oil (vegetable oil, not olive)
- 1 x 7 g sachet of yeast (dry fast acting one)
- 1 x tea spoon of salt
- 1 x tea spoon of sugar
- 2 x eggs
Sauce
- 1 x can of corn
- 1 X can of chopped tomatoes
- 8 x chicken thighs
- 1 x finely chopped onion
- Sliced Cheese (we used processed Mozzarella)
- 2 x garlic cloves
- 2 x table spoon of Tomato puree
- 1 x soup spoon of flour
- Salt and black pepper to taste
- Some chillies (optional)
Dough
- In a pan, heat up the milk and water, not too hot just lukewarm.
- Add a tea spoon of sugar.
- Pour the mix into a big bawl, add the yeast to the warm milk, mix it well in order to dissolve the yeast.
- Gradually add the flour, salt, 2 eggs and start needing it (you will use between 1KG to 1.2KG).
- Add the oil , once the ingredients have been combined, transfer it to the work surface and keep working the dough for around 10 to 15 minutes, the dough will be soft and smooth.
- Place it back into the bawl, cover it with a dump towel and lit it proof until it has doubled in size.
Tip
- Make a small ball of dough, the size of a marble. drop that into a tall clear glass of water. When the dough ball rises to the top of the glass, the dough will have risen enough.
Sauce
- Start with the chicken, remove the skin.
- On a big pan, add some oil, heat it up and add the chicken.
- Let it brow for a while, stirring occasionally
- Now add the chopped onion and chopped garlic
- Stir occasionally, not to let it burn.
- Add salt and black pepper to taste and add a cup of water.
- Put the lid back on and let it cook, do check from time to time, as the liquid will evaporate.
- Once the liquid has evaporated, the chicken will start frying (you will hear it), let it cook for a few minutes, keep stirring, the point here is to get caramelised and flavour.
- Add another cup of water, repeat the process 3 or four times, the chicken will became very soft. remove any oil leftover and save it.
- Set the chicken aside to cool down.
- Remove the meat from the bone, shred the meat or cut it into very small pieces.
- Add the saved oil to another pan, add the shredded chicken meat to the pan.
- Add the tomato puree to the pan and cook it for a couple of minutes.
- add the corn.
- Add the chopped tomatoes.
- Cook for a few minutes.
- taste for seasoning, add more salt and black pepper if needed, add some chillies of your choice if you want.
- Now dissolve 1 soup spoon of flour, to a 1/3 of a cup of water, add that to the sauce, it will thicken it a bit and keep it moist.
- Set it aside to cool, don't move to the assembly until the sauce has cooled down.
Assembly
- Lightly dust the work surface with some flour.
- Cut a piece of dough and using a rolling pin, roll the dough very thinly (I'm talking 3 mm ishhh).
- It has to be long enough to cover the bottom of the tray, you don't have to go all the way up the sides.
- Now spread the cold sauce all over, just enough to cover the base, 1 cm layer.
- Now roll another piece of dough to cover the top of the pie, trim any excess.
- For and extra gloss finish brush to top of the pie with egg wash, prior to cooking it (optional).
- Place it into a pre-heated oven at 200C for around 20 to 25 minutes or until golden.
- Enjoy it.
Brazilian Chef https://www.brazilianchef.co.uk/
Mix
Working the dough
Water tip
Brown it
Shred it
Sauce it
Assembly
Topping
Top layer
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