Recipe: Royal Dough Chicken Pie (Pastel de Pollo de Masa Real)

ROYAL DOUGH CHICKEN PIE
(PASTEL DE POLLO DE MASA REAL)

"This pie crust recipe is unbelievably easy and can be used either for the best chicken pie ever or for the guava pastries that have become so ubiquitous in South Florida. The pie dough that is called Masa Real, or Royal Dough, is mixed lightly in one bowl. There is no need to have the dough rest, and it is not necessary to roll out the dough. The filling for the chicken pie is either chicken that has been cooked or use leftover cooked chicken for the filling recipe that follows. This chicken pie keeps well overnight in the refrigerator and is wonderful eaten cold at a picnic. It is also great as a light lunch or supper dish." - Aimee R. Silverio

FOR THE PIE CRUST:
2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 pound butter, softened
2 tablespoons vegetable shortening
3 eggs lightly beaten

FOR THE FILLING:
2 cups cooked chicken torn in strips
1/2 large onion, chopped
1/2 large green pepper, chopped
2 garlic cloves, minced
1 small can tomato sauce
1/4 cup pimento stuffed olives, sliced
1/4 cup raisins
1 tablespoon small capers
1/4 cup sherry
2 hard-boiled eggs, sliced

TO PREPARE THE PIE CRUST:
Heat the oven to 300 degrees F. Lightly grease a 9-inch square oven proof glass baking dish.

In a large bowl, lightly mix all the dry ingredients for the pie crust, then the eggs and blend in the butter and vegetable shortening mixing all together with a fork. Pat about 2/3 of the dough into the bottom of the prepared baking pan.

Bake the bottom crust for about 10 minutes.

TO PREPARE THE FILLING:
Saute the onion and green pepper for 2 minutes, add the garlic and continue cooking for 2 minutes. Add the tomato sauce and cook for 5 minutes more. Add the chicken and all the other ingredients except the eggs and cook at low to medium heat for 15 minutes. Do not allow to dry out, if necessary, add a little water or broth during cooking.

Mix in the sliced hard cooked eggs gently. Allow mixture to cool slightly before filling the pie.

Place the filling on the prebaked bottom crust but leave a 1/4-inch all around without filling. Cover with the rest of the dough, sealing the edges all around.

Bake for about 40 minutes, and test with a thin knife inserted in the middle to check if the dough is cooked through. Cool, then allow to rest in the refrigerator for a few hours or overnight before serving.

Serve cold or reheated.

Makes 1 (9-inch) pie, 6-8 servings
Source: Delicious Developments by Friends of Strong Memorial Hospital