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Black Pepper Chicken Pies(rec n pic)

 
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Tue Dec 21, 2010 8:48 am    Post subject: Black Pepper Chicken Pies(rec n pic) Reply with quote





Makes 10 pies
Ingredients Pastry dough:
300 g Top flour
1 egg(55g)
180 g butter(salted)
1 tsp fine sugar

Ingredients fillings:
200g chicken thigh(de-boned)
1 medium onion
1 tbsp freshly ground Black peppercorns
50g frozen vegetables(diced carrots, peas and corn kernels)
50g Butter(Salted)


Method for Pastry dough:
1. Sift dry ingredients into a bowl.
2. Rub butter in till it resembles breadcrumbs.
3. Add egg slowly and mix till it forms into a smooth dough.
4. Leave in the fridge to stand for 20 mins.

Method for Chicken:
1. Heat up wok with butter, add onions to saute.
2. Add chicken and frozen veggies to fry over high heat for 5 mins.
3. Lastly add the ground Black pepper. Give it a good stir.
4. Turn off the heat, remove to cool before using.

Method to bake the pies:
1. Roll out pastry dough and cut out a round shape.
2. put the dough into a muffin pan.
3. Glaze empty pastry with egg yolk.
4. Scoop about 1 tbsp full of pre cooked chicken filling into it.
5. Cut out another piece of pastry and place on top of the filling.
6. Press the sides to seal the pie.
7. Make 2 cuts on top of the pie crust.
8. Bake in preheated oven 190C for 25 mins.
9. Serve piping hot!
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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yammies
lurker


Joined: 24 Sep 2009
Posts: 24

PostPosted: Tue Dec 21, 2010 7:23 pm    Post subject: Reply with quote

Hi Gina,

Just one question, how do you seal the sides when the dough base is already sitting in the muffin pan? Thanks.
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Mon Jan 03, 2011 2:00 pm    Post subject: Reply with quote

Hi Gina,

What is the purpose of glazing the empty pastry since it's only the inside?
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Gina
super Chief


Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Mon Jan 03, 2011 4:31 pm    Post subject: Reply with quote

yammies

I use a fork to press on the sides.

Alannia

the egg glaze is to crisp up the pastry shell inside. I dont know how to explain this on text .. :(

basically, when its baked, the inside is dry and crispy sort..so the wet filling won't seep into the pastry. yummy yummy
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Gina

The Lord is my Shepherd. I have EVERYTHING I need. Psalms 23:1
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Alannia
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Joined: 08 Jul 2005
Posts: 732
Location: Petaling Jaya, Malaysia

PostPosted: Wed Jan 05, 2011 9:58 am    Post subject: Reply with quote

Thanks, Gina. I understand what you are trying to say.
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