Thursday, October 8, 2009

Chicken Pie - A Pictorial Recipe

Inspired by the 'Step-by-Step' book, here's my pictorial recipe :P

Makes 5 Chicken Pies In a Bowl

Chicken Pie Filling

300g chicken fillet, cut into cubes, marinade with some soya sauce & pepper
1 potatoe, peeled & cut into cubes
1 pink onion, diced
1 can of sliced mushrooms
1 can Campbell Soup
1 bowl of frozen mixed vegetables
(you can also include celery)

Heat 1 tbsp oil in wok. Add onion & fry till fragrant. Add some water, then the potatoes.
Cover wok and cook potatoes before adding chicken and all the other ingredients.
Add additional water & seasoning if necessary.
Set aside to cool & keep in the fridge until ready to use.

For the Shortcrust Pastry ('Pie Skin')

240g flour
1/4 tsp salt
50g caster sugar
120g butter, cut into cubes & frozen
1 egg, beaten
2 tsp lemon juice
some ice-water

Sift flour into a bowl. Add sugar & salt. Mix well.
Add in the cold butter.

Use a butter/fat cutter or a fork to cut the butter into the flour...

... until the mixture resembles fine breadcrumbs.

Make a well in the centre of the flour mixture & pour in 1/2 the beaten egg.
Mix well with the fork & add in the remaining egg & lemon juice. Mix well.

Slowly add a little water at a time and mix well...

...until a dough is formed.

Wrap up the dough and let it rest in the fridge for 30 mins.
Now is a good time to wash up all the previous mess...

... and get ready to roll the dough.

Make the dough into small balls before rolling them using a rolling pin.
Slightly flour the work area and the rolling pin to prevent the dough from sticking.
Rotate the dough 90 degrees after every roll.
Press the rolled pastry into the bowl & trim off the excess over the edge of the bowl.

Baking Blinds (Optional) : This helps to give you a crispy base.
Line the pastry bowl with a piece of greaseproof paper.
Put soya beans/rice on top to prevent the pastry from rising during baking.
Bake for 15-20 mins in a pre-heat oven of 180degrees celcius.
You can re-use the beans for baking blinds again.
Allow them to cool before storage.

Allow the pastry to cool before adding the fridge cold filling.
Add a cooked quail's egg or quarter of an egg if desired.

Cover the pie with another piece of rolled-out dough.
Trim off the excess & seal the edges by pressing down with a fork.
Decorate as desired.
To glaze, brush a beaten egg.
Prick some holes with a fork to help release steam during baking.
This will help to give you a crispy crust.

Bake in the oven at 180 degrees for 30 minutes or until the crust has turned a golden brown.
Enjoy your pie hot :)
Storage: Let it cool before keeping in the fridge.
Before serving, put it into the oven & turned on the oven to 180 degrees and heat up for 30 mins.

1 comment:

  1. This sounds absolutely amazing. I think I am going to try this!


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