Chicken Stew Pie
1 carrot
Salt
8 glasses of water
Ingredients for the Filling
2 carrots
- ¼ head of white cabbage
4 cloves of garlic
- ¾ cup milk
4 ladles of chicken broth
Salt
Roasted cornmeal
Add the chicken, coarsely chopped onion, carrot, salt, peppercorns, and water to a pot and bring to a boil. Remove the cooked chicken from the water and shred it.
Place a shallow, oven-safe pan or skillet on the stovetop. Add butter and olive oil. Add the finely chopped onion and cook until slightly softened. Add the diced carrots and thinly sliced white cabbage and continue cooking. Add the thinly sliced garlic and stir. In a mixing bowl, combine the milk, tahini, cornstarch, and chicken broth. Add the shredded chicken to the prepared vegetable mixture and stir. Then add the liquid mixture and stir.
To assemble: Remove the prepared filling from the heat. Take the puff pastry sheets out of the freezer, let them soften slightly, and arrange them side by side, overlapping. Then press them together to seal. Place the chicken filling on top. Brush with egg yolk and sprinkle with roasted cornmeal. Bake in a preheated oven at 200 degrees Celsius for 20-25 minutes.
