自製雞肉派 (HOMEMADE CHICKEN PIE)Ingredients :-
30g butter
2 onions, chopped
400g chicken fillet, cut into bite-sized pieces
1 small carrot, diced
1 potato, boiled, skinned and diced
2 celery sticks, sliced
300g chicken stock or 1 chicken stock cube dissolved into 300g water
1 teaspoon dried mixed herbs
200g button mushrooms, sliced
Salt and pepper to taste
1 piece frozen shortcrust pastry, thawed in the fridge, cut into 4
1 egg, beaten
Cornflour mix (combined)
1½ tablespoons cornflour
4 tablespoons water
1. Preheat oven at 190°C. Meanwhile, heat butter in a pan over medium fire and stir-fry onions for 1 min.
2. Add chicken and stir-fry for 1 min. Add carrot, potato and celery. Pour in chicken stock, and add dried herbs and mushrooms. Bring mixture to a boil. Lower fire and simmer for 5 mins.
3. Add cornflour mix, season with salt and pepper and cook till the mixture thickens. Divide mixture into 4 ramekins. Set aside to cool.
4. Dampen rim of ramekins with water. Lay pastry over, pressing firmly to seal. Trim off excess and use a fork to make fluted edges.
5. Brush egg over the pastry. Using a knife, make a few slits in the centre of the pastry. Bake for 35 mins or until golden.
TIP : The filling should be completely cooled before the pastry is placed over it. This ensures that the pastry turns out light and crispy.
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