Thursday, August 4, 2011
Easy Chicken Pie
I would have delayed making these pies if not for the Aspiring Bakers Challenge #10- Easy as Pie Event.
You might wonder, are these really easy to make? well, you still have to make the pastry, you still have to cook the filling , but lesser ingredients. This is a non cream version of chicken pie and the crust is slightly different from the usual shortcrust pastry for chicken pies, this is slightly more crumbly, not bad actually. For those of you who like the rich and creamy fillings, you can also always add some cheddar cheese and some thick cream into the filling. If you like the oriental style of filling, you can add in some oyster sauce plus some hoisin sauce and a little char siew sauce. Cook in any way that you like best. It's only the beginning of August now, there's still a lot of time to take part in the Aspiring Bakers Event, do join in the fun to support!
Recipe ( from latest Yum Yum Magazine)
this is 1/2 of the recipe, makes 6 chicken pies with little leftover fillings
125gm plain flour, sifted
75gm cold butter
1/2 tbsp sugar
a pinch of salt
1/2 egg yolk
1-2 tbsp cold water
50gm mixed vegetables
50-70 ml water
1 medium onion, diced
150gm chicken breast meat, diced
1/2 can of button mushrooms( i omitted)
130gm potatoes, boiled, peeled and diced
1tsp salt to taste
1 tsp sugar
some black pepper
1 tbsp cornstarch + 2 tbsp water for thickening ( check if you need this, i did not put this)
1.Pastry: Put all ingredients ( except egg yolk and water) into a mixing bowl and mix to a crumble. Add in egg yolk, water and mix into a soft dough. Keep dough in the fridge and rest for 30 minutes.
2. Filling: Heat up oil in wok, fry the onion until soft. Add chicken meat, mixed veggies, mushrooms, fry for a while to break up chicken. Add in potatoes, water and cook for about 5 minutes. Add in sugar, salt and black pepper. Add in the cornstarch and stit to thicken mixture. Taste and leave to cool for later use.
3.Take some dough and press into pie or tart cases. Poke hole on the base using a fork, place filling on top and press firmly. Cut another piece of dough to cover the top. Using fork, poke a few more times on the cover of the pie and glaze with beaten egg.
4. Bake in a preheated oven at 180C for 30 minutes.
I am submitting this to the Aspiring Baker's #10: Easy As Pie ( August 2011) hosted by Janine of Not the Kitchen Sink