Wednesday, March 30, 2016

Savory Chicken Pie



Making these delectable pies can be tedious...so I will only make these for my Wild Boar when I have energy left :p  Ever since  my retirement, I have been involved in visitation, bible classes and some social outings plus my newly acquired hobby...photography outings, and the travelling to and fro just to see my children, I hardly have time to bake  :)       

Pies are WB  all time favorite comfort food and I really really feel bad not having time for him :p so okay la..guilt took over and I just have to make some for him before we go on our next trip to see the children :)  Took my favorite chicken pie recipe from here and managed to make 6 big muffin sized chicken pies for him.  The crust is slightly different..with yogurt added.

I made some salad with sweet balsamic vinegar dressing to go with the chicken pie.  Bursting with flavors , the chicken pie with the delicious and refreshing salad was an instant hit with Wild Boar... Wait...WB, you have to wait till the next time when I am energized to make some for you...for the time being be happy with the remaining 5 pieces :p

when the pies were taken out of the oven,
the aorma filled the whole kitchen :)

mission accomplished but wait
let me make some delicious salad to go with
the delectable pie

for the balsamic vinegar dressing
1/4 cup balsamic vinegar with 1 tsp of sugar..boil till sugar melted
once cooled , add to the salad of your choice

the crust of the pastry is really commendable,
a keeper for sure


























Savoury Chicken Pie 

Pastry:
this dough is enough to make 6 half-cup muffin size pies.

150 gm butter
250 gm plain flour
1 tsp sugar
1 egg yolk
A pinch of salt
100 gm yoghurt

Put all the ingredients, except yoghurt, in a mixing bowl. Rub butter into flour mixture until like breadcrumbs. Add in yoghurt and mix to a dough.
Dough will be very soft so need to keep it refrigerated for at least 30 mins.

Filling: ( adjust to own preference)
1 big onion diced
diced cooked potatoes * optional
mixed vegetable  * I use carrots
Sliced button mushrooms
2 chicken breast, diced
oil
½ cup water

Seasonings :
1 tbsp cornflour mixed with 2 tbsp water
1 tbsp sugar
1 tbsp oyster sauce
salt n pepper to taste

Heat abt 2 tbsp of oil and fry potatoes until golden. Set aside.
In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Add in potatoes.
Add in water and cook for abt 5 mins. Add in seasonings.
Add in the cornstarch and stir to thicken mixture. Cool and set aside.

Roll out the dough, cut the size required and place in a pie dish. Poke holes at the base using a fork. Put 2 - 3 tablespoons fillings in. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie. Brush with 1 beaten egg. Baked in a preheated oven at 180°C for 25 - 30 mins.

Enjoy!


3 comments:

  1. It is only 2 of us, this recipe is good enough n also I have only a 6 muffins tray to fit my oven.Thanks for sharing.

    ReplyDelete
  2. Thanks for sharing this recipe, Elin.

    ReplyDelete