Monday, December 2, 2013

Mini Chicken Pie



Mini Chicken Pie
( This recipe make 9 mini pies )

Pie Crust
(A)
150g unsalted butter, chilled, cut butter into small cubes
300g plain flour
1/8 teaspoon salt

(B)
7ml vinegar
85ml water, chilled

Methods:
~Pastry
 1. Mix flour and salt in a large bowl. mix well with balloon whisk.  Add in butter. mix butter and flour with balloon whisk until fine breadcrumbs.
2. Combine the vinegar with the chilled water and pour over the flour mixture. Fold the mixture with a spatula to combine.
3. Turn out the floury mix onto working surface and gather the mix together with hand.
4. Divide into two even sized portions and shape into two round disc about 2 cm thick. Wrap each disc in plastic wrap and i refrigerate for at least 2 hours or overnight.

Ingredients for the filling:
300g chicken breast, diced
few parsley and corriander leafs
1 whole big fresh steamed corn, cut out corn kernels, optional
1 cup mix veg, you need to add more mix veg if you dont use 1 whole corn kernels.
2 medium potato, diced
1/2 onion, diced
1 clove fresh garlic, chop
Dash of garlic powder
Herbs - Dash of Thym, Rosemerry, Oregano, Basil
1pkt of cream of chicken add 1 1/2 cups of water
salt and coarse black pepper to taste and chicken granules

METHOD:-
1. Heat up the pan and lightly brown the onion and garlic, add in potatoes, mix well and add in mix vegy.fry few minutes season with salt and coarse black pepper, mix well.  Add in cream of chicken with 1 1/2 cups of water let it simmer until potato soften and cream is thicken. Taste seasoning as your might need to add a bit more salt and pepper.  Dish up and let it cool completely.

2. Pre-heat the oven to 200c or depends on your oven.

3. After 2 hours, remove pastry from refrigerator for 30 minutes before use.   Gently roll the pastry out, roll the pastry between cling wraps. This is a lot easy to roll and transfer without the problem of sticking working counter or rolling pin.

4. For pastry base shape, use a slightly bigger round shape to cut out the pastry.  For the pastry cover or lid, with the guide of aluminium foil cut out the disc with a butter knife or whatever you are comfortable with.

5. Transfer base pastry to all the aluminium mould. Lightly press to the sides. Proceed with the other three. Prick the base with fork and ready for filling.

6. Once all pies has done with the fillings.  Cover with the pastry lid. With a fork gently press the edge in order to make good seal. Make some cuts on the surface to help release steam out during the baking process. Brush the top of the pie with egg wash.

7. You must know your own oven temperature and heat quality.  Standard baking time is 30-45 mins.   For my oven, I preheated oven at 180C set to 60 minutes, bake 10mins at 180c, increase temperature to 200c bake till 10mins before finish, do a 2nd egg wash on the pie if the pies dont seems to turn golden brown and in the oven bake till time finish.

8. Place the pie on wire rack for few minutes before serving.

Happy Baking!


Mix flour and salt in a large bowl. mix well with balloon whisk.  Add in shieve butter. mix butter and flour with balloon whisk until fine breadcrumbs.  Combine the vinegar with the chilled water and pour over the flour mixture. Fold the mixture with a spatula to combine.

Turn out the floury mix onto working surface and gather the mix together with hand.  Divide into two even sized portions and shape into two round disc about 2 cm thick. Wrap each disc in plastic wrap and i refrigerate for at least 2 hours or overnight.

After 2 hours, remove pastry from refrigerator for 30 minutes before use.   Gently roll the pastry out, roll the pastry between cling wraps. This is a lot easy to roll and transfer without the problem of sticking working counter or rolling pin.

My pie crust is slight thin, and it is easy to cook through

Use a butter knife to cut around the shape, with an aluminium foil mould to shape the lid/cover of the pie

 Shape for base, use a slightly bigger round shape that could fit into the your pie aluminium foil.

 Once the base crust round shape has cutted out, transfer to all the aluminium mould. Lightly press to the sides. 

 Prick the base with fork and ready for filling.

Fill up all the pies


Once all pies has done with the fillings.  Cover with the pastry lid. With a fork gently press the edge in order to make good seal. Make some cuts on the surface to help release steam out during the baking process. 

Brush the top of the pie with egg wash.

Place the pie on wire rack for few minutes to cool down a little before serving.  Do not eat immediately, its bubbling hot inside out!! 

Ta-Da!! This is it, my lovely scrumptious Mini Chicken Pie




Super delicious and im so satisfied!!

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