Chicken and rice pie in a soft crust

Ingredients

• 200 g of softened margarine
• 200 g of crème fraîche
• 2 egg yolks
• 250 g of flour (approximately 1.5 to 2 cups)
• 1/4 cup of powdered sugar
• a pinch of salt
• 1 tablespoon of dough conditioner
• half a cooked chicken
• 2 to 3 onions
• 125 ml of broth (1/2 cup)
• salt
• pepper
• 150 g of cooked rice (about 3/4 to 1 cup)
• 5 to 6 hard-boiled eggs
• 1 egg
• 30 g of butter

Add the softening agent to the flour and mix. Separate the yolks from the whites (the whites are not used), then add the salt, sugar, cream, and softened margarine, and mix well.

Gradually add the flour to the mixture until a dough forms. Place the dough in the refrigerator for 20 minutes to allow it to cool.

Divide the cooled dough in half. Spread one half in a suitable mold, then layer the rice filling and the chicken filling alternately, repeating the layers. Spread the second half of the dough on top and seal the edges by pressing them together.

Brush the top with egg yolk, then poke the center with a fork to allow steam to escape.

Prepare the chicken filling: shred the cooked chicken, remove the bones, and cut it into small pieces. Sauté it in oil with the onions, then gradually add 125 ml of broth, salt, and pepper.

Prepare the rice stuffing: finely chop the hard-boiled eggs. Mix the cooked rice with the eggs, gradually adding the remaining broth, a piece of butter, and salt, then mix well.

Bake in a preheated oven at 180-200 °C for 40-45 minutes.