January 2, 2009 on 7:45 am | In Pastry Recipes, oven-cooked |
| Pastry |
|
| Plain Flour |
250 g |
| Butter |
200 g |
| Plain Yogurt |
100 gm |
| Egg Yolk |
1 |
| A pinch of salt |
|
| |
|
Pastry Method
1.Put flour, salt and butter into the mixing bowl. Mix well.
2.Add in egg yolk. Continue mixing.
3.Add in yogurt, continue mixing until it forms a soft dough. Refrigerate for 25 minutes.
| Fillings |
|
| Potatoes (skin remove and dice) |
2 |
| Carrot (skin remove and diced) |
½ |
| Chicken breast (dice) |
2 |
| Fresh mushroom (wash and slice) |
4 |
| Onion (slice) |
1 |
| Salt |
1 flat tsp |
| pepper (powdery form) |
½ tsp |
Fillings Method
1.Heat up 2 tablespoons of vegetable oil. Add in onion. Stir fry till fragrant.
2.Add in dice chicken breast, fresh mushrooms, dice potatoes and carrot. Continue to stir fry.
3.Add in salt, a teaspoon of light soy sauce and pepper. Stir fry till aromatic.
4.Add in ¼ cup of water. Simmer till ingredients are soften and slightly dry. Turn heat off and leave fillings to cool.
Chicken Pie Method
1.Cut the dough into smaller ones and roll it into balls.
2.Put a a dough ball in the mold, spread it evenly to form the pie base layer.
3.Add in fillings. Flatten a portion of the dough to to form the pie top layer. Knead pie top layer and the base layer together.
4.Preheat the oven to 180 degree and bake the pies for 30 minutes till golden brown in colour. Serve while warm.
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