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Friday, January 18, 2008

Reen's Chicken Pie




REEN'S CHICKEN PIE

For the crust :

400 g flour (sifted)
200 g margarine
pinch of salt
7 - 8 tablespoons water (from the fridge)

For the filling :

Carrots ~ diced
Potatoes ~ cleaned and diced
Button mushrooms ~ sliced
Eggs ~ boiled
Onion ~ sliced
Garlic ~ minced
Ginger ~ minced
Chicken fillets ~ diced
Water
Chicken cube ~ optional
Black pepper ~ crushed
Soya sauce
Corn flour mixed with a bit of water ~ to thickens the gravy
Egg yolk ~ to brush on top
Oil for cooking

Method :

For the crust :

1. Margarine + flour + salt, make into breadcrumbs.
2. Add water till soft dough is formed.
3. Divide into 2 portions and let it rest for at least 20 minutes

For the filling :

1. Boil carrots and potatoes with a bit of salt till tender. I added some young corns and green beans as well, for color and also, I just love vegetables!
2. Heat oil in a wok. Saute the garlic, ginger and onion till fragrant.
3. Add in the chicken chunks and enough water. The amount of water depends on how much gravy you prefer. You can also add a chicken cube, I didn't.
4. Once boiling, add in black pepper, salt and soya sauce for color.
5. Before removing from heat, pour in the cornflour mixture to thicken the gravy.

Assembling :

1. Roll thin the dough for the base. Put it in the pie dish. Poke with fork.
2. Bake for 20 minutes in a pre-heated oven at 180 c.
3. Pour the filling into the baked crust, arrange the boiled vegetables, mushrooms and the eggs (quartered).
4. Roll thin the second portion of the dough to cover the filling. Trim the edges and press with a fork to seal. Make small slits on top.
5. Decorate as desired with the remaining dough.
6. Brush with beaten egg and bake in a pre-heated oven at 180 C for 40 - 45 minutes.

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