Home Made Chicken Pie2012-07-23
- Yield : about 25
- Prep Time : 1m
- Cook Time : 25m
- Ready In : 0m
Things for use :
- egg tart moulds
- 1 satay stick or tooth pick
- 1 small fork
- brush to face wash the pie
- 1 egg
Ingredients for the chicken mixture
Big Chicken drum – 2 pcs
potatoes – 3 pcs
Big Onion – 2 pcs
Garlic – 4 pcs
Corn flour – 3 tablespoon + water
Water – 75ml
Salt and pepper to taste
- Cut the chicken meat, potatoes and Big Onion into small cube, about 0.5cm by 0.5cm. If it is too big, it may not be easy to fit into the mould.
- Wash and Crush the 4 pcs Garlic, with skin on.
- Heat a frying pan, with 3 tablespoon of oil. Fry the garlic till a bit brown and fragrance.
- Add in the cubed chicken, stir fry till half cook. If too dry, drizzle some water.
- Add in the potatoes, stir fry. If too dry, drizzle some water.. Add salt and pepper to your desire taste. We prefer more peppery.
- When it is about cook, add in the cubed big onion.
- When onion is cook (don’t over cook the onion), make a hole in the center of pan, add the corn flour mixture to make the ingredients a bit sticky.
- Dish all out into a bowl.
Ingredients for the pie crust
Salted butter – 250g
Plain Flour – 500g
Carnation milk – 125 ml
water – estimate about 50 – 100ml
- Prepare the dough the night before. Unwrapped the butter and place the whole block in a mixing bowl / pan to let it soften on its own at room temperature. (For me, I place it there in the morning and covered with a cling wrap and I’ll do it at night)
- After butter has soften, pour all the flour into it and use a spatula to mix it well. It’ll become sticky. When it is well mix, add the carnation milk, mix well. Then now is the exercising time….use your hand and knead it into a dough.
- While kneading, add water bit by bit. May not need to finish the water. Knead until the dough do not stick onto your hand. (Whenever you add water, it’ll get sticky, just knead and it’ll come clean, no worry)
- Cover with a cloth and leave it on the table for next day usage. No need to put in the fridge.
When ready to start, the dough should be a bit soft and elastic. If it is not soft, add a bit of water and knead again. (When you add water, it’ll become sticky)
- Pull the amount that you need for your mould and start moulding it into the mould just like how you do for the egg tarts.
- The crust should be thinner than the egg tart’s crust. Don’t have to worry if there are overflow of dough while you are moulding, just push the extra to cover outside the whole mould. It’ll be trim off later.
- Fill up the mould with the cooked ingredients to the mould’s level (do not fill to become a mountain). Leave it aside.
- Take some dough and use a rolling pin to roll into a thin pastry sheet.
- Use this sheet, cover over the mould in part 3 like a blanket.
- Use the satay stick to poke some holes on the top of the sheet (to let air out while baking later). Use your finger to press at the side of the mould to trim off the extra dough that is hanging outside. You’ll get a nice closed pie look.
- Use the end of fork to make some lines. Purpose is to seal the top sheet with the dough in the mould. Place the back of the fork edge on the edge of pie, press it down and pull out – you’ll see lines on the pie. Repeat for the circumference.
- When you’ve prepare the number of moulds that can fit into your oven, do a very light egg wash on the pie and bake it, temp about 180 degree for 20-25 min (pls check by eyes)
- When it is cooked, do another egg wash and bake for another 1-2 min. Remove and cool on rack. If you don’t have enough mould, you can remove the cook pie, and reuse the mould. Using a toothpick to slide at its side for easy removal.
- This can be kept in fridge for up to 3 days or freezer for up to 2 weeks. Re-toast it in the toaster before eating, taste as nice.
Hope you all enjoy the baking…
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