Chicken Shawarma Pie
A delicious tart authentic chicken shawarma in a pie.
Servings: 8 people
For the chicken shawarma:
- 1/4 cup lime juice
- 1 Tablespoon white vinegar*
- 1/2 cup olive oil.
- 1 Tablespoon minced garlic.
- 3/4 teaspoon salt or to taste.
- 1 teaspoons ground black pepper
- 1 Tablespoon ground cumin
- 1 teaspoons paprika
- 1 teaspoon turmeric
- 1/4 teaspoon ground cloves.
- 1/4 teaspoon ground cinnamon
- 3 pounds boneless skinless chicken thighs.
- 1 medium red onion quartered.
- Sweet pepper.
- 2 Tablespoons oil for cooking.
For the pie:
- 2 1/2 cup AP flour.
- 1/4 teaspoon salt.
- 1 Tablespoon dry powdered milk.
- 1/2 Tablespoon dry yeast.
- 1 teaspoon sugar.
- 1 teaspoon white vinegar.
- 1 cup warm milk.
- 2 Tablespoon unsalted butter melted.
- An egg and some sesame seeds to garnish.
Prepare the marinade for chicken.
In a bowl, add the lemon juice, vinegar, 1/2 cup olive oil, garlic, salt, pepper, cumin, paprika, turmeric, cloves, cinnamon then whisk to combine. Add the chicken and toss well to coat. Cover and pop in refrigerator for at least 2 hour.
Make the dough.
In your mixer bowl, combine flour,salt,dry milk,sugar and yeast, mix well.
Add vinegar, butter and gradually add milk while needing. Keep needing until you have a soft dough that separates from you mixing bowl and not sticky.
Put the dough in a greased bowl, cover and let it rise for an hour or until doubled.
While the dough is doubling, cook chicken:
In a large deep skillet add remaining olive oil add the chicken and cook until done.
After the dough has risen, transfers to a clean lightly floured surface and cut into two unequal parts almost 1:2. Roll each part separately.
The larger part will go in the bottom of a 9 1/2 inch pie pan.
Add the chicken, onion and sweet pepper.
Brush the rim of the bottom dough with some water and spread the other part to cover. Seal the edges.
Brush with egg and sprinkle some sesame seeds on top.
Bake in a 400F oven for 20 minutes until the crust is golden brown.
Remove from oven, let it stand and cool a bit, cut and serve.
- I have to tell you that I've used nearly 3Tablespoons of white vinegar, but this was only for my taste. If you are not used to tart food, start by 1 Tablespoon and work your way up as you get used to it.