Monday, August 1, 2011

Creamy Chicken Pie

Salam all,

This is a pre-Ramadhan cooking. Just trying out few new recipes, to check whether my kids like it or not. If they do, I can definitely make it again during Ramadhan. In other word I am trying to create varieties to my cooking, especially during Ramadhan. My chicken pie normally uses the pie crust recipe with chicken curry and vege as filling. But last Sunday, I tried something different.

Actually, I got the recipe from a recipe book sent to me from Naturel cooking oil, as a birthday gift. They'll send me something every year, without fail. Wonder how I got it? Well, years ago I submitted some competition conducted by Naturel but fail to win any prizes. Based on that address and some personal info that they got from the application, every year, they will send me something as a birthday wish, and this year is the recipe book -- Ok jugak kan .....

The filling's recipe (as modified from the book):
2 inches carrot, cut into cubes
3-5 french beans, sliced to 1cm
1 onion, diced
approx. 100g chicken breast, cut into cubes
about 5 Tbs fresh milk
1 Tbs plain flour mixed with water (I used corn flour) - used to thicken the filling
cooking oil
salt & pepper to taste

How to:
  1. Boil carrot till tender, followed by the french beans. Put aside. The remaining boiling water is kept for cooking the filling.
  2. On a heated pan, put 1tbs cooking oil.
  3. Saute the chicken, followed by the onion till tender.
  4. To ensure the chicken is well cooked, pour some of the remaining boiling water and the fresh milk, and let it simmer for a while.
  5. Add salt and pepper.
  6. Finally, pour in the flour mixture. Stir until its thick and smooth.
  7. Let it cool.

The pastry:
I got the idea for this from 'my friend' Cik Mat Gebu (ini kes bertepuk sebelah tangan, dia bukan kenal aku pun. tapi aku tiap2 hari punggah dapur dia hihiih)
I used Kawanku 4"X4" pastry.
  • Take it out from the fridge. Let it thaw only for short while (please not too long as you will find it is very difficult to handle when it is soft).
  • Heated the oven at 175C.
  • Using a muffin tray, I lay the pastry into the muffin hole. Spoon the filling into it. Cover the filling using the excessive pastry. Sprinkle some sesame seed for decoration.
  • Bake for about 30-40 minutes.

And ... whalla ... ready for consumption. I like it. However, the kids seem to like the other want (the pie crust) better ... huhuhu


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