Chicken Pie

I found this recipe in the internet and decided to try it. I made the pastry the night before and prepared the filling in the morning. I used egg tart foil to make the above chicken pie.


Chicken Pie (make 8 cups egg tart size chicken pies)

Pastry:
150 gm butter
250 gm plain flour
1 tsp sugar
1 egg yolk
A pinch of salt
1 tsp of herbs ( mixed / rosemary)
100 gm yoghurt

1.Put all the ingredients, except yoghurt, in a mixing bowl.
2.Rub butter into flour mixture until like breadcrumbs.
3.Add in yoghurt and mix to a dough.
4.Dough will be very soft so need to keep it refrigerated for at least 30 mins.

Filling:
1 big onion diced
2 cooked potatoes, diced
1 cup mixed vegetable
1 can button mushrooms, sliced
2 chicken breast, diced
oil
½ cup water

Seasonings
1 tbsp cornflour mixed with 2 tbsp water1 tbsp sugar
1 tbsp oyster sauce
salt n pepper to taste

1.Heat abt 2 tbsp of oil and fry potatoes until golden. Set aside.
2.In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mixed vegetable, mushroom, chicken. Add in potatoes.
3.Add in water and cook for abt 5 mins. Add in seasonings.
4.Add in the cornstarch and stir to thicken mixture. Cool and set aside.


Roll out the dough, cut the size required and place in a pie dish. Poke holes at the base using a fork.
Put 2 tablespoons fillings in. Cut another piece of dough to cover the top.
Poke a few more times using fork on the cover of the pie. Brush with 1 beaten egg.

Baked in a preheated oven at 180°C for 30 mins.