Braided Creamy Chicken Pie

Ingredients

Filling

• 500 g chicken breast
• 1 onion, grated
• 3 carrots, grated
• 2 tbsp butter with 1 tbsp oil
• Black pepper
• Salt
• 1 stock cube
• About 1 1/2 cans evaporated milk

Dough

• 2 cups flour, sifted
• 3 tbsp sugar
• 1 tsp salt
• 3 tbsp milk powder
• 3 tbsp vegetable oil
• 1 cup warm water for kneading
• 1 1/2 tbsp yeast
• Evaporated or regular milk for brushing

Method

1. Activate the yeast in the warm water with the sugar. Mix the flour, salt, milk powder and oil, then add the yeast and water and knead until smooth. Cover with a plastic bag and rest about half an hour in a warm place.
2. Filling: heat the butter and oil, add the chicken, onion and carrots until the chicken is cooked, then the black pepper and stock cube. Add the milk gradually until absorbed, adjust the salt and cool completely.
3. Roll the dough (you can split it in two) into an oval, place the filling in the center and cut the sides into strips with a knife, leaving a margin around the filling. Fold a strip from the right, then one from the left, alternating until the filling is covered. Rest and brush with milk.
4. Bake in a hot oven at 180°C for about 15 minutes from below, then from above until golden.