Chicken Pie

Made Chicken Pies today~

Haven't cook or bake anything for a very long time... *back pain. -_-"
I followed the recipe from My Culinary Journal and BakingMom.

**Thanks for the wonderful recipe ^^

Recipes below are copied from My Culinary Journal

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

1 tsp of herbs ( mixed / rosemary)

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 (i followed the fillings from BakingMom)
12 oz diced potatoes
1 big onion diced
50 gm mixed vegetable (or more if you like)
Sliced canned mushrooms (amt up to you)
2 chicken breast diced
1 tbsp corn starch or potato starch mixed with 2 tbsp water
2 tbsp sugar
2 tsp salt
1/2 tsp pepper

Seasonings :
1 tbsp cornflour mixed with 2 tbsp water
1 tbsp sugar

1 tbsp oyster sauce
salt n pepper to taste

Methods:

• 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.

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

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.

use remnant to make decorations for pies.

Before goin into the oven

The Results

After 25 mins, my pastry still look a little pale.. so i baked for another 15 mins more
I may add a little bit more butter next time =D