Little Devil Mini Chicken Pies1 16oz package of hot roll mix
(plus ingredients to prepare mix)
1lbs boneless skinless chicken breast
(cubed)
2 tablespoons olive oil
3/4 cup chopped onion
1 minced garlic clove
1 1/4 cup sliced zucchini
1 cup diced tomato
1/2 cup sliced mushroom
(I prefer cremini)
1 teaspoon dried basil
1/2 teaspoon dried oregano
1 cup shredded mozzarella
cheese
1 egg yoke
1 teaspoon water
salt and pepper and
red food color
Prepare hot roll mix as per directions on package. Knead the dough on a lightly floured surface for about 5 minutes or until smooth. Cover loosely and let stand for 15 minutes.
Saute chicken in 1 tablespoon of olive oil over medium heat for 5 to 6 minutes, or until no longer pink. Remove chicken from the pan and add garlic and onion and remaining oil. Set chicken to the side and cook garlic and onion until tender. Add zucchini, tomatoes, mushrooms, basil, and oregano to the pan. Bring to a boil. Let simmer for 5 to ten minutes or until all excess liquid is cooked away. Put the chicken back in and continue to cook for 1 minute. Remove from heat. Salt and pepper to taste and add cheese.
Preheat oven to 400F. Grease two baking sheets.
Roll dough out on floured surface to about 1/4 inch thickness.
Using a cookie cutter, bowl, or cup cut equal amounts of 4 inch (ish) circles. Take scraps and re-roll if necessary. Place half the circles on the greased baking sheets. Spoon in about 1/4 cup of mixture on to each. Top with the remaining circles and seal edges with a fork.
Cut two eyes for the devil and a frown face. Use pieces of scrap dough for the centers of the eyes, and also horns, nose and chin.
Combine water and egg yoke. Bush the top of each mini pie. Add red food color to the remaining yoke and water mixture and brush over horns and chin.
Bake for 20 to 25 minutes or until golden brown.
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