Buckwheat pie with shredded chicken, kale and capers

Buckwheat Pie

Buckwheat pie with shredded chicken, kale and capers

Course Main Course
Cuisine Mediterranean
Servings 4 people
Calories 499 kcal

Ingredients
  

Buckwheat crust

  • 250 ml buckwheat flour (1 cup)
  • 1 tbsp cornstarch or tapioca flour
  • 100 g salted butter, firm (not melted)
  • 2 egg yolks
  • 1 tsp salt
  • 1 tbsp water

Shredded chicken with kale and capers

  • 2 chicken breast fillets
  • 1 tsp fennel seeds
  • salt and pepper to taste
  • bunch kale, chopped
  • 1/2 brown onion, thinly chopped
  • 3 bird eye chilies, chopped
  • 2 tbsp capers
  • 1 garlic clove, minced
  • 2 fresh tomatoes, chopped
  • 1 tbsp extra virgin olive oil
  • 1 tbsp tomato concentrate

Instructions
 

Shredded chicken with kale and capers

  • Sprinkle chicken breast with salt, pepper and fennel seeds. cook in pressure cooker for 30 minutes. Meanwhile prepare buckwheat crust as per instruction below.
  • When chicken is ready, remove it from pressure cooker and shred it with the fork and set aside. Heat the olive oil in the large frying pan. Add onion and saute until soft. Add tomato and saute 2 minutes. Add garlic and bird eye chilies and saute another 1 minute. Turn the heat off. Add chicken, kale and tomato concentrate and capers. toss everything together, taste and add 1 tsp of soy sauce if needed. Set aside to cool down.

Buckwheat crust

  • Add flours, butter and salt to the bowl and mix until the consistency is similar to wet sand. (I just used my hands to form the dough). Add egg yolks and water and keep forming the dough until it comes together in a ball. Wrap in foil and refrigerate min 30 minutes.

Buckwheat pie

  • Preheat oven to 180C.
  • Line small tart form with 3/4 of refrigerated dough. Cover with baking papers and few beans and bake for 10 minutes. Remove the baking paper and beans and brush the tart with beaten egg white. Bake another 5 minutes.
  • Spread cooled chicken filling in the tart shell. Roll remaining 1/4 dough and place on top of your pie. Bake 25-20 minutes until top of the dough golden.
    Enjoy!
Keyword recipe, sirtfood

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