Peasant chicken pie with ERIKI

Tart with ERIKI

February 12, 2019

Peasant chicken pie with Eriki ARAKYNTHOS

by Lampros Vakiaros

Instructions

Puff pastry preparation

1. Make the pastry. In a large bowl, mix the ingredients and knead on a clean surface until the texture of the dough is smooth and does not stick on hands. Leave the pastry for 30 ', to rest.

2. Divide the pastry into 8 balls and open each using a rolling pin, on a floured surface, in a round dish size.

3. Open each ball, about the size of a round dish. Spread with a little oil on the upper side and put a second dough on top as if to make an sandwich with oil in between. We will make four such "sandwiches".

4. Using the rolling pin, open the four joined sheets, in the size of our pan.

5. In a baking pan that has been spread with oil, put two of the sheets as the base of the pie and two on top of our filling.

Filling preparation

1. Heat a pan in high temperature. Put in the balsamic and honey and add the onions. Reduce the heat and leave for 15'-20 ' to caramelize.

2. Preheat the oven to 180°.

3. In a deep saucepan, heat the oil. Add the leek and cook until it is soft (3'-4'). Add the chicken, the caramelized onions, the thyme, salt and pepper. Then put the eggs, walnuts and eriki. Stir and fill the pie.

4. Bake in the oven for 40 '.

5. Wait for 5 ' before cutting and serving the pie.

Ingredients

Filling

4 tbsp balsamic vinegar
1 tbsp honey
3 large onions finely chopped
2 tbsp olive oil
3 leeks finely chopped
1 chicken boiled and pulled
3 eggs
1/2 cup of walnuts cut
600 gr eriki
Fresh thyme
Salt, pepper

For the peasant pastry

½ cup of water
2 tbsp corn flake
2 tbsp vinegar
2 tbsp olive oil
½ tsp salt
650-750gr all purpose flour

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