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By: Naz Rinn Chan

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Sunday, 25-Feb-2007 07:05 Email | Share | Bookmark
CHICKEN PIE

CHICKEN PIE



Ingredients:

For the pastry
250gm multipurpose flour
1 1/2 teaspn salt
200gm shortening( should be well-chilled)
120ml cold water

For the filling:
1 onion, chopped
2 garlics, chopped
1 tblspn curry powder
curry leaves
1 small potatoe, diced
2 chicken breasts, diced
Salt and sugar to taste

Fry onions and garlics until withered, add curry leaves then curry powder. Add in some water. Stir well until gravy thickened a bit. Add in chicken, stir well. Add potatoe dices and cook until softened. Add salt and sugar to taste.


Instructions:
1. Mix well salt and water.
2. Sift flour. Place shortening on the flour, dice finely and mix in until the dough resembles coarse breadcrumbs.
3. Add salt water and knead to bind the dough.
4. Divide dough into two equal rolls. Wrap with cling film and chill for 30 mins to 1 hr.
5. On a floured surface, roll out 1 dough into a thin round pastry sheet 2.5cm larger than the pie mould.
6. Line the pie mould evenly with the pastry sheet. Cut out the excess pastry.
7. Fill in the chicken pie filling of your choice. ( I used the curry puff fillings but with more chicken meat and less potatoe dices. You may also use fried minced meat as well).
** Do not fill hot filling on to the pastry dough to avoid pastry base gets melt.
8. Roll out the remaining pastry dough until flat and thin.
9. Cut the pastry sheet into 1.5cm wide strips and and arrange the strips in a lattice (anyaman tikar) over the top of the pastry. Cut out excess dough and brush with beaten egg.
10. Bake in pre-heated oven at 200 deg cel for 1 hr or until pastry turns golden brown.

I referred to zack`s and a few of my cook books before settled with the final ingredients and method of making. Thanx for their courtesy. Again it wuz a great challenge to actually get a crispy and flaky pie pastry and I must thank zack again for her invaluable tips and tricks in order to get a satisfactory result.
Besides, it wuz also fun to do the lattice work. This kind of pastry finishing is different from the ones I normally view on websites or cookbooks. Those were rather flat, a little crispy and more like tart pastry but NOT flaky. Flaky pastry goes well with chicken, beef and seafood fillings.


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