Chicken and Bell Pepper Pie

Состав / Ингредиенты:

• Chicken fillet 500 Grams
• Red bell pepper 2 Pieces
• Yellow bell pepper 1 Piece
• Olive oil 150 Milliliters
• Flour 350 Grams
• Pitted olives 80 Grams
• Grated parmesan 1 Tablespoon
• Egg 1 Piece
• Basil leaves 20 Pieces
• Salt and pepper (to taste) 1 Piece

	In a pot, heat 150 ml of water with olive oil to a boil. Add flour, grated parmesan, and 1 tsp of salt. Quickly remove the pot from the heat and knead the dough with a wooden spoon. Let it cool slightly. Transfer the dough to a floured surface. Knead the dough well for 3-4 minutes. Cover with plastic wrap and set aside.
	Wash, dry, and cut the chicken breasts into thin long strips, seasoning with salt and pepper.
	Preheat the oven to 200°C. Cut bell peppers in half, remove seeds, and cut each half into 2 pieces. Place the peppers in a greased dish, skin side up, and bake in the oven for 6-7 minutes. Then, transfer to a plastic bag, let cool, and peel off the skin. Keep the oven on.
	On a floured surface, roll out 2/3 of the dough into a rectangle about 6 mm thick. Grease a baking dish with oil and line it with parchment paper, allowing the edges to hang over on both sides. Lay the dough along the bottom and sides of the dish.
	Place half of the chicken pieces on the bottom of the dish, followed by half of the peppers. Sprinkle with olives and basil. Then layer the remaining chicken and peppers on top.
	Roll out the remaining dough into a rectangle slightly larger than the size of the dish. Moisten the edges of the rectangle with water and cover the pie. Pinch the edges closed. Make 3 small holes in the center. Beat an egg with a fork and brush it on the pie. Place in the oven. After 15 minutes, reduce the temperature to 170°C and cover the pie with parchment ends. After 50-55 minutes, increase the temperature back to 200°C. Carefully release the pie from the dish and return it to the oven. Cook until golden brown, about 10 minutes. Serve cold.