雞肉蘑菇派 (CHICKEN MUSHROOM PIE)
Ingredients :-
1 can cream of mushroom soup
50ml milk
200g chicken fillet, diced small
1 cup mixed vegetables
1 teaspoon freshly grated black pepper
Salt to taste
Pastry Ingredients :-
250g cold butter, diced
460g plain flour
1 egg yolk
¼ cup cold water
8.5cm pastry cutter
1 egg, lightly beaten for egg wash
1. Preheat oven to 180°C.
2. In a pot, combine can of mushroom soup with milk and cook till heated through. Add diced chicken and cook for 3 to 4 mins or until the meat is just done. Add mixed vegetables, pepper and salt to taste. Leave to cool. (Cooled chicken mixture would be thick in consistency).
3. To make the pastry, rub butter into flour with the tip of your fingers until it resembles breadcrumbs. Add egg yolk and cold water a little at a time to make it into a pliable dough. If dough is dry, add 1 to 2 teaspoons cold water. Put dough into a plastic bag; place in refrigerator for ½ hour.
4. Roll out dough into 0.5cm thickness. Cut out rounds with a pastry cutter. Put chicken filling into the centre of the pastry, leave a 0.5cm edge. Cover with another piece of pastry. Use a fork to press down the edges. Repeat the process to make more pies.
5. Place pies onto a lightly greased tray, 2cm apart. Bake for 15 mins. Remove and coat pies with egg wash. Return pies to oven and cook for another 5 mins.
TIP : You can also use the food processor to process the dough. The dough can be kept for a week in the refrigerator until needed.
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