Chicken Pie

Pastry:

200 gm butter 
250 gm plain flour 
110 gm plain yoghurt 
1 tsp sugar 
1 egg yolk 
A pinch of salt 

Put all the ingredients into the mixing bowl except yoghurt, and mix to a crumble. 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: 

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 

Heat abt 2 tbsp of oil and fry potatoes with abt 4 fl oz of water and 1/2 tsp salt until soft. Set aside. In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Fry for a while to break up chicken. Add in potatoes. Add in abt 4 fl oz of water and cook for abt 5 mins. Add in the cornstarch and stir to thicken mixture. Set aside for later use. 

The steps for the chicken pie will be as per normal. You can either do big pie or mini pie. Just need to roll out the dough, cut the size required and place in a pie dish. Poke hole on the base using a fork and place ingredients on top. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie and brush with 1 beaten egg. Baked in a preheated oven at 180C for 30 mins. 

Optional: You can add hardboiled eggs if you like.


by Hugbear