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- In a large mixing bowl, combine the boiling water and sunflower oil, stirring to combine.
- Gradually add the flour and salt to the hot liquid, stirring with a wooden spoon until the mixture becomes cool enough to handle.
- Turn the dough onto a lightly floured surface and knead for 5-7 minutes until it becomes smooth and elastic.
- Cover the dough with a clean kitchen towel and let it rest for 30 minutes at room temperature.
Preparing the Filling
- Finely chop the onion until pieces are uniformly small.
- In a large bowl, combine the ground chicken, chopped onion, Khmeli-Suneli spice blend, salt, and pepper.
- Add 2-3 tablespoons of water to the mixture and mix thoroughly with your hands until well combined.
- Set aside while preparing the dough (can be refrigerated if not using immediately).
Assembly and Baking
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Divide the dough into 8-10 equal portions and shape each into a ball.
- On a lightly floured surface, roll each portion into a thin circle about 8 inches (20cm) in diameter.
- Place approximately 3-4 tablespoons of filling in the center of each circle.
- Fold the dough over to create a half-moon shape.
- Seal the edges by crimping with your fingers or pressing with a fork.
- Create decorative edges by pinching or pleating the sealed edge if desired.
- Transfer to the prepared baking sheet and prick the tops several times with a fork to allow steam to escape.
- If using egg wash, beat one egg and brush over the tops of the pies.
- Bake for 20-25 minutes, or until golden brown and crispy.
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