Serves 4
1 tbsp olive oil
1 onion, thinly sliced
2 tsp thyme leaves
500g mushroom, sliced
350g chicken breast fillet, cut into 2 cm pieces
500ml skim milk, plus 1 tbsp extra
2 tbsp corn flour
4 shallots, chopped
2 sheets puff pastry
1. Preheat oven to 200C. Heat oil in a frying pan on medium. Saute onion and thyme for 2 min. Add mushrooms and chicken in batches and cook for 5 min each, until golden. Set aside.
2. Blend 1/2 cup milk with cornflour in a saucepan until smooth. Blend in remaining milk, shallots and season to taste. Stir constantly on medium heat for 2 - 3 min, until sauce boils and thickens, then simmer for 3 min.
3. Remove from heat and stir through chicken mixture. Divide between 4 x 1 cup pie dishes.
4. Cut 4 x 12 cm round of pastry and press over top of pie dishes and brush with extra milk. Cute a small vent in pastry for steam to escape.
5. Bake for 15 - 20 min until golden.
by curly
Showing posts with label Pies. Show all posts
Showing posts with label Pies. Show all posts
Tuesday, August 30, 2011
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
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
Frozen Key Lime Pie Recipe
1 (8-ounce) container nondairy whipped topping, thawed slightly
*I use Cool Whip.
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice * key limes if you have it.
1 (6-ounce or 9-inch) prepared graham cracker pie crust
Freshly grated lime zest, for sprinkling
In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into graham cracker crust and smooth the surface with a spatula.
Set in the freezer until firm, about 60 minutes. Sprinkle lime zest over the top before serving.
*NOTE: I used about 4-5 large limes to get 1/2 cup of lime juice.
Also, Cool Whip lite works fine too. I made it with Cool Whip Lite..less sugar, less fattening.
*I use Cool Whip.
1 (14-ounce) can sweetened condensed milk
1/2 cup fresh lime juice * key limes if you have it.
1 (6-ounce or 9-inch) prepared graham cracker pie crust
Freshly grated lime zest, for sprinkling
In a medium bowl, whisk together the whipped topping, condensed milk, and lime juice until smooth. Spoon the mixture into graham cracker crust and smooth the surface with a spatula.
Set in the freezer until firm, about 60 minutes. Sprinkle lime zest over the top before serving.
*NOTE: I used about 4-5 large limes to get 1/2 cup of lime juice.
Also, Cool Whip lite works fine too. I made it with Cool Whip Lite..less sugar, less fattening.
by Sri
Shepherd's Pie
Ingredients:
6 big potatoes, cubed
1/2 big white onions, chopped
1 tbsp chopped garlic
300g minced chicken or beef
1 small can of button mushroom
1 cup of mixed vegetable
1 can of cream of mushroom soup
Some milk
Salt and pepper
1 cup shredded cheddar cheese
1 tbsp of plain flour mixed with 3 tbsp of water
Methods:
1. Sautee onion and garlic until onion is soft. Add in minced beef/chicken and button mushroom and fry until it is cooked. Add in whole can of cream of mushroom soup and using the can measure one can of water to add in and mix well. Add in mixed vegetable. Add salt and pepper to taste. Add the prepared flour mixture to thicken the fillings. Add the flour mixture a little at a time to the right texture you like. Discard the unused flour mixture. Leave the fillings aside for later use.
2. Bring a pot of water to boil. Add in all the cubed potatoes and boil until it is soft. Test by using a skewer or fork and when it can be poked easily, it is ok. Drain the water and pour soft potatoes into a big mixing bowl. Mashed potatoes quickly while it is hot. After mashing, add in the whole cup of cheddar cheese and mix well. The heat of the potatoes will melt the cheese. Add in some salt and pepper to taste. Add in some milk to the mashed potatoes but do not add too much. During baking, the mashed potatoes will turn slightly wet and soft.
3. Pour the fillings into a glass baking tray or metal baking tray, it doesn't matter. Level the fillings and top it off with the mashed potatoes. Spread evenly. Sprinkle more shredded chedder cheese on top of the mashed potates and baked it in a preheated oven at 200C until the top is brown and crispy.
Note: You can add some mixed herbs or dried oregano, parsley, etc into the filling.
by Hugbear
6 big potatoes, cubed
1/2 big white onions, chopped
1 tbsp chopped garlic
300g minced chicken or beef
1 small can of button mushroom
1 cup of mixed vegetable
1 can of cream of mushroom soup
Some milk
Salt and pepper
1 cup shredded cheddar cheese
1 tbsp of plain flour mixed with 3 tbsp of water
Methods:
1. Sautee onion and garlic until onion is soft. Add in minced beef/chicken and button mushroom and fry until it is cooked. Add in whole can of cream of mushroom soup and using the can measure one can of water to add in and mix well. Add in mixed vegetable. Add salt and pepper to taste. Add the prepared flour mixture to thicken the fillings. Add the flour mixture a little at a time to the right texture you like. Discard the unused flour mixture. Leave the fillings aside for later use.
2. Bring a pot of water to boil. Add in all the cubed potatoes and boil until it is soft. Test by using a skewer or fork and when it can be poked easily, it is ok. Drain the water and pour soft potatoes into a big mixing bowl. Mashed potatoes quickly while it is hot. After mashing, add in the whole cup of cheddar cheese and mix well. The heat of the potatoes will melt the cheese. Add in some salt and pepper to taste. Add in some milk to the mashed potatoes but do not add too much. During baking, the mashed potatoes will turn slightly wet and soft.
3. Pour the fillings into a glass baking tray or metal baking tray, it doesn't matter. Level the fillings and top it off with the mashed potatoes. Spread evenly. Sprinkle more shredded chedder cheese on top of the mashed potates and baked it in a preheated oven at 200C until the top is brown and crispy.
Note: You can add some mixed herbs or dried oregano, parsley, etc into the filling.
by Hugbear
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