Mini Chicken Pies are crispy and golden filled with a delicious blend of potatoes, zucchini, and aromatic seasonings.
Ingredients:
For the dough:
- 2 ¾ cups all-purpose flour
- ¾ cup water
- 2 tablespoons oil
- ¾ teaspoon salt
For the filling:
- 10.5 oz (about 2 medium) potatoes
- 1 small zucchini (about 7 oz)
- 1 small onion
- 3 tablespoons oil
- A pinch of salt
- Black pepper to taste
- A little water, as needed
- Fresh parsley, chopped
Instructions:
- Prepare the dough: In a bowl, mix all the dough ingredients and knead until smooth. Let it rest in the fridge while preparing the filling.
- Make the filling: Sauté the onion in oil until translucent. Add finely chopped zucchini and a small pinch of salt. Cook until the liquid from the zucchini evaporates, then add a little water as needed, cooking until the zucchini softens completely.
- Mash the boiled potatoes and mix them with the zucchini mixture. Season with salt, pepper, and chopped parsley.
- Roll out the dough and cut it into pieces. Add filling, fold over, and press the edges with a fork to seal.
- Fry in hot oil until golden brown.
