chicken pie

Rough Puff Pastry :  Chicken Pie

Ingredient for Basic Rough Puff Pastry

100g plain flour (sifted)

75g pastry margarine (I use butter)

50-60ml water

Pinch of sale

½ tsp lemon juice

Ingredients  For  Filling

50g chicken meat (breast meat)

1 potato, skinned  and  diced

¼ big onion-chopped

¼ carrot, skinned and diced

1 level tablespoon green peas

¼ teacup cream of chicken

¼ level teaspoon salt

Pepper to taste

¼ teaspoon rosemary herb(I never put)

The right amount  of cooking oil

Method-preparing pastry

1.       Cut fat into even –sized small pieces and stir into flour.

2.       Add water and lemon juice all at once, mix with palette knife to form soft dough

3.       Draw pastry lightly with fingertips-Don’t knead

4.       Shape dough into rectangle on lightly floured board. Do not press hard. 

5.       Roll dough into long rectangular strip

6.       Fold into 3-keep corners square.  Seal edges with rolling pin.  Make a turn to the left.

7.       Roll out pastry and repeat folding 2 more times

8.       Allow pastry to rest in cool place for 15 mins before use.

Filling

1.       Heat oil.  Fry onions till fragrant

2.       Add carrot and potato and chicken.  Cook till potato and carrot are tender

3.       Add the rest of the ingredients.  Stir and fry till lightly moist.  Remove from pan and leave to cool.

4.       Spread some flour and Roll out pastry to about 0.5cm thick

5.       Cut pastry into rounds for cases (4 or 5) and lids. Use a smaller round cutter for lids .

6.       Divide the filling into 4 or 5 portions and fill pastry case with one portion

7.       Wet the edges with water and cover the lid.  Make small holes or slits at the top of each pie with a fork

8.       Brush with egg yolk and leave to rest for 15 mins

9.       preheated oven f or  10 mins.   Set to 180 degree c  & bake for 20-25 mins till golden brown

  

粗酥皮的材料

100g 面粉（筛过）

75g糕点人造黄油 （我用牛油）

50-60ml 水

少许的盐

½ tsp柠檬汁

馅料的材料:

50g 鸡胸肉

1 粒马铃薯-去皮及切小粒

¼ 大葱头-剁碎

¼ 红胡萝卜-去皮及切小粒

1汤匙的青豆

¼ 杯的鸡味奶油（ cream of chicken）

¼ 茶匙的盐

胡椒粉适量

¼ 茶匙的迷迭香香草 （我没放）

油适量

作酥皮的方法

1． 把牛油切成小块，然后放进面粉内

2．  加入水和柠檬汁， 用调色刀搅拌成软的面团

3．  用指尖轻轻的把面团拉起-千万不要搓揉

4．  在面粉板轻轻地把面团塑成长方形。 不可用力压！

5．  把面团卷成矩形长条

6．  折叠成3层。角头需成方形。 用擀面杖密封边缘。 然后做个左转。

7．  把面团杆扁，再重复2次便可

8．  让面团在阴凉处松弛15分钟， 备用

 

馅料

1． 热油炒香葱头

2． 加入红胡萝卜，马铃薯和鸡肉。 把加入红胡萝卜，马铃薯煮到软便可。

3． 再加入其它材料。搅拌均匀，炒至稍为湿润。取出放凉备用。

4． 在桌上洒些粉，把面团杆成0.5cm厚

5． 把面团切成4或5个大圆形（给盒子用）和4或5个小圆形（给盖子用）。

6． 把馅料平均分配

7． 把盒子边缘用水弄湿，再盖上盖子。过后在盖上用叉叉几个小洞。

8． 再搽上蛋黄。  放置十五分钟

9． 送入已预热十分钟的烤箱。用180度c 烘至金黄色。(约20-25分钟)

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