Chicken, Broccoli Braid
Servings: 5–9
Preparation Time: 15 minutes
Ingredients:
Crust:
- 3/4 cup coconut oil
- 2 cups pastry flour
- 1 teaspoon salt
- 1/3 cup cold water
Filling Ingredients:
- 1 1/2 breasts chicken, cooked and chopped
- 2 bunches broccoli, chopped
- 1/2 red pepper, chopped
- 2 cloves garlic, freshly pressed
- 1 cup shredded cheese (sharp cheddar or Monterey jack)
- 1 cup mayonnaise* (use as needed, enough to lightly coat all ingredients)
Directions:
Preheat oven to 400 degrees F.
Cut oil into flour and salt until mix finely. Pour in water and mix with fork, then knead with your hands just until pliable.
Roll out dough to a rectangle. You’re going to want to try and make it about 9 x 13 inches, but it may not stretch that much. Mine didn’t. Place dough unto a lightly greased cookie sheet.
Mix filling ingredients and put mixture in center. Cut the excess of both sides of dough into strips, but DO NOT detach from center of the dough. Take the strips up over the mixture and sort of pinch the two strips together.
Put a light egg wash (1 egg beaten with a little water) over the top and bake for 30–35 minutes.
*Recipe for homemade mayonnaise with instructional video found here.
Recipe and photo submitted by Amanda, South Whitley, IN.
