It's time for another Bake-Along! For this week's theme, I have chosen Chicken Pie to bake together with Lena from Frozen Wings, Zoe from Bake For Happy Kids and all our baking friends! The last time that I've made Chicken Pie using homemade puff pastry was years ago, before I started my blog. Now it is about time that I make this again, using the same recipe that I used years ago, by our local pastry chef, Alex Goh.
The recipe below is for a big pie baked in a pie dish, but I chose to bake mine in aluminium pie foils, size about 4" diameter for individual serving, that way, everyone has their own chicken pie to bite into!
Let's get started on the puff pastry :
Mix the flour, salt, butter and water into a dough. Cover and left to rest for 15 minutes.
Roll out dough into a cross shape with the centre slightly thicker than the sides.
Place the pastry margarine in the center of the rolled dough. If the pastry margarine is hard solid after taking out from the refrigerator, let it thaw for about 10 to 15 minutes to soften it a little before using.
(B)
Fold the two sides over to the center.
Fold the bottom and top over to the center.
Roll the dough to a thickness of 10mm.
(C)
** Fold the bottom, one third over.
** Fold the top over.
** Cover and let rest 15 minutes.
Turn dough 90 degrees, roll out to 10mm thickness and repeat these steps ** four more times. (yes, you got to be patient!)
Roll out dough to 3mm thickness. I use the cover of my small tea kettle to cut the rounds, as this size fits the aluminium pie foil that I used.
Line the pie foil with the cut-out rounds.
Fill with some chicken pie filling.
Cut a smaller round of dough and place on top of filling, pinching the edges of the two dough to seal.
Neaten the sides with your hands.
Use a fork to make markings at the sides by pressing down gently.
Brush the top of pie with beaten egg wash.
Make some holes with a fork for the steam to escape during baking.
I got seven pies (size about 4" diameter). Balance of scrapes from the dough, I made one shaped like a currypuff (empanada).
Bake at 200C for 40-45 minutes until golden brown.
The filling :
Refer to the recipe and instructions below on how to cook the filling. I bought a can of button mushroom and I have forgotten to add that in! I love button mushrooms in my chicken pie, must remember to add them the next time!
My family could not wait to try these as soon as these are baked! The four of us shared one pie and the one that shaped like a currypuff (empanada) and kept the balance for breakfast, since it was already 10.30pm at night.
The next morning, I reheated the pies in the oven for 10 minutes. My kids was very happy that they each had two, one for breakfast and one to bring to school! I'm left with one for myself to enjoy later with a cup of coffee.
Layers of crispy, crunchy, light and flaky crust. Season the filling well and you would have one delicious Chicken Pie! The best way to eat this and enjoy the crunch at each mouthful is to hold this in your hands and bite, munch munch! bite, munch munch! Delightful! Homemade Chicken Pie, so good! Don't forget that cup of warm coffee or tea!
I'm looking forward to see Lena's, Zoe's and our baking friends' delicious Chicken Pies! Drop by their sites by clicking on the link below and join in by baking some Chicken Pie and submit your bake in our blog hop linky below.
For our next Bake-Along, we shall be baking Apple Cornmeal Upside-down Cake, from Bon Appetit Desserts Cookbook (pg 72) or you may use a similar recipe here and join us in our blog-hop which will start from 7th Aug until 13th Aug.
A friendly reminder when linking to our blog hop :
1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (Joyce, Lena or Zoe)
2. Please link only new and current post, related to the current bake or theme.
3. Feel free to display our Bake-Along badge in your post.
3. Feel free to display our Bake-Along badge in your post.
I'm sharing this with :
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage
Chicken Pie
(source from : Irresistible Pastry by Alex Goh)
Puff Pastry :
400gm flour
50gm butter
1/8 tsp salt
220gm water
300gm pastry margarine
- Mix flour, butter, salt and water to form a smooth dough. Let it rest for 15 minutes.
- Roll out dough into a cross shaped with the center thicker and the four sides thinner. Refer to my pictures above (A)
- Place the pastry margarine onto the center of the dough. Wrap it up. Refer to my pictures above (B)
- Roll out the dough into a 10mm thickness, and fold once, refer to my pictures above (C). Let it rest for 15 minutes.
- Turn the dough 90 degrees. Repeat step (4) four more times.
- Roll out the dough into a 3mm thickness and cut into the required size.
Filling :
(with some minor changes)
3 tbsp oil
1 medium onion, chopped
30gm flour
200gm frozen mixed vegetables (or more)
a can of button mushroom (sliced)
a can of button mushroom (sliced)
400gm chicken meat
2 tbsps Worcestershire sauce
1 tsp salt
1/4 tsp pepper
1 tsp chicken stock essence
200gm water
Heat the oil in a saucepan. Add in onions. Stir fry until fragrant. Add in the flour. Stir fry for 30 seconds. Then add in chicken and cook until chicken turns white. Add in Worcestershire sauce, salt, pepper, chicken stock essence and water. Stir and add in mixed vegetables. Cook until it boils and thickens. Check seasoning. Remove from pan and set aside to cool.
To assemble pie :
Roll out puff pastry to 3mm thickness and line a greased ovenproof pie dish with it. Put in the filling. Egg wash the sides.
Top it with another piece of puff pastry and press the sides with a fork. Then brush with egg wash. Decorate with cut-out leaves. Egg wash the top and poke some holes with a fork.
Bake at 200C for 35 minutes.
To bake in 4" pie foils, follow my instructions and pictures above.
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