I seriously admire people who can fast for longer than 3 days, BRAVO!! ::applauds::
My grandmother came for a visit and generally as grandmothers go, the kitchen is their oyster, right? So instead of my feelings and thoughts while fasting, I’m going to cook everything on my great-grandmother’s and grandmother’s cookbook! While my grandmother was visiting, she taught me some recipes :-)
The first one I’ll be teaching will be her delicious and infamous, chicken pie.

Recipe for Dough:

4 cups of flour

1 tbsp of baking powder

3 eggs

3 tbsp of butter

1 tbsp of salt

*Add milk until the mix doesn’t stick to your fingers.

How?

Get a mixing bowl and put the 4 cups of flour in it. Make a hole in the center and add the butter and eggs. Start mixing the flour into it from the sides of the hole gradually. Add the salt and baking powder and keep mixing until it gets too dry to mix anymore. This is when you start adding the milk, gradually to get it to the point where you can roll the dough with the roller, but let it rest at least a half an hour so it can grow. Then you can open it up to put it in a baking pan to get it ready for the filling (it can be any filling you’d like, but for this recipe I will teach you the chicken filling from my grandmother’s recipe) 

Recipe For Filling:

1 large onion chopped

3 small tomatoes chopped

2 lbs of chicken breast

1 can of peas

3 potatoes chopped

olives and Flour

How?

Cook the chicken breast and set it aside. Put the onion and tomatoes into the pan where you cooked the chicken breast. Let them simmer in the chicken grease while you chop the chicken into smaller pieces. Add chicken to the pan and fill it with water until all ingredients are submerged. After it has boiled, add your potatoes, peas, and olives. Wait until potatoes have softened and add flour to thicken the filling so it won’t be runny on the plate when you eat it. Take off the stove and set it aside.

Now the dough has rested and it is time to roll it thinly to cover the pan you want to bake it in. Cut the dough in 2 larger pieces and 2 smaller ones. This recipe made 2 pies for us (1- 8x12 in and 1- 9x16 in) After you coated the pans with the dough you rolled out, put the filling inside the pies and cover them with the smaller pieces you rolled out. Cut the leftover dough and decorate the pie with it or you can cut strips of dough to bake and eat as an appetizer (so good!) If you want to give your pie some color, take an egg yolk and brush it on the dough. Bake for 50 min or until desired color and enjoy! Pictures to follow :-)