Chicken Pie with Avocado

Avocados are usually eaten raw in salads, in sauces together with other ingredients or in guacamole, a Mexican dip.
This proposal is to be the second main ingredient in a delicious chicken pie.
The creamy and buttery flesh of the avocado blends beautifully with chicken, bacon, and with the remaining ingredients of the recipe.
The dough with cilantro and star anise give it excellent flavor and taste.
Try it!

work: 45′

time: 2h:45′

difficult:

Ingredients (6 servings) Stuffing 250 gr (8.8 oz) boneless chicken, boiled & in pieces 150 gr (5.3 oz) bacon, chopped 2 small leeks, sliced 1 carot, in small pieces 2 avocado, cut into small cubes 1 tbsp lemon juice 2 tbsp oil salt & pepper 1 tsp turmeric (optional) 2 eggs, lighly beaten 4 tbsp chicken broth 150 gr (5.3 oz) yogurt, strained 1 tsp black sesame seeds, for dusting	Dough 300 gr (10.6 oz) flour 150 gr (5.3 oz) butter, cold a pinch o salt 2-3 tbsp iced water 1 tbsp coriander seeds, crushed 1 star anise, crushed We make the dough first. Sieve the flour and add the diced butter and salt. Do not work with the hands but with the tool you do mashed or alternatively with a knife. The dough should resemble breadcrumbs.	Add the herbs, the asteroid and coriander and 2 tablespoons ice water, so that you may gather it into a ball, if not possible add a tablespoon more water. Wraps it in plastic wrap and place in the refrigerator for at least one hour.
To make the filling, chop the bacon into small pieces and sauté lightly in a pan, where we drop the oil, leeks and carrots. Finally add the avocado sprayed with lemon. Leave them a while to polish. Remove from heat, add the shredded chicken and season. Leave for a while the filling aside to cool.	Take the dough from the refrigerator and divide it into two slightly unequal parts. One, the larger, open it with the help of a rolling pin to the size of a snap-form, with Ø18-20 cm, and enough more to catch the side and get up to the top.	In a bowl, mix well the yogurt with beaten egg, the broth, and the turmeric. Pour the contents of the pan and mix well and put the filling in the form.
Roll out a sheet with the second piece of dough the size of the diameter of the form and a little bigger. Brush the edges of the sheet, which is in the form, with the second egg. Place the foil-cap and with the back of a knife press it stuck. With leftover dough, cut with coupe-pâte shapes to decorate the cake. Charting a small X in the center of the pastry, brush with the remaining egg and sprinkle with black sesame.	Place the form on the bottom rack in preheated oven at 180°C (356°F, Gas 4.2), the resistance up and down and bake for about 1 hour. If we see that it takes color very quickly, cover it with a foil.	Remove the form from the oven and rest on a rack, let it cool. Pass the blade of a knife around the sides of the form or if is snap roll, open it and leave for a few minutes to cool. Slice and serve.

Ideally combined with a fresh, crisp salad and a white, cold wine.

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