Chicken Pie with Homemade Pastry
Shiokman Recipes recipe - Western
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 kg plain ((all purpose flour))
- 500 g unsalted butter
- 4 eggs (large)
- 2 teaspoon baking powder
- 1 teaspoon salt
- 4 tablespoon caster sugar
- 8 tablespoon ice water
- 1 whole egg + 1 teaspoon water (for egg wash)
- Marinate for Chicken
- 6 chicken legs (deboned and skinless)
- 2 chicken breast (deboned and skinless)
- 1 knob of ginger (6 to 8 cm (- to taste))
- 5 cloves garlic
- 2 tablespoon light soya sauce
- 1 teaspoon sesame oil
- 1 tablespoon white pepper
- 2 tablespoon chinese rice wine
- handful of cilantro (coriander leaves ( - add more if you like))
- 2 tablespon cooking oil
- 2 large onions (chopped)
- 3 large carrots (diced)
- 1 kg potatoes (diced)
- 2 - 3 cans Cream of Chicken
- 15 spice cloves
- 2 cinnamon sticks
Instructions
- 1
Add baking powder, salt and sugar into a bowl of flour and mix well.
- 2
Cut cold butter into the flour and rub with fingers until mixture resembles fine crumbs.
- 3
Add eggs and mix thoroughly until it all comes together.
- 4
Add ice water a little at a time and mix well until it forms into a dough.
- 5
Divide the dough into quarters and wrap it up in plastic bags and press it flat.
- 6
Refrigerate for at least an hour.
- 7
Cut chicken into bite sized pieces and put in a container for marinating.
- 8
Add grated fresh ginger and grated garlic into the chicken and mix well.
- 9
Add light soya sauce, sesame oil, white pepper and rice wine and mix well.
- 10
Chop cilantro finely and add to chicken mixture, mix well and set aside in the fridge for at least 2 hrs.
- 11
Fry chopped onions, cloves and cinnamon sticks until fragrant.
- 12
Add in the marinated chicken and stir fry until chicken meat turns partially white.
- 13
Add diced carrots and potatoes and stir fry evenly.
- 14
Pour cream of chicken all over and mix thoroughly.
- 15
Let it simmer until potatoes and carrots soften.
- 16
Taste and add more seasoning, as required.
- 17
Remove from wok to cool down.
- 18
Remove pie dough from fridge and roll it flat.
- 19
Cut to required size and press cut out dough into a tart mould to shape. Trim excess dough and poke holes in the base with a fork.
- 20
Fill each mould with pie filling and cover the top with cut out dough. Seal edges with a fork and poke holes on top.
- 21
Arrange pies in a baking tray and brush the tops with egg wash.
- 22
Bake in a preheated oven at 180C until golden brown, for about 20-30 minutes.