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Hongkong Style Chicken Pie

Ingredients

Pastry Dough
150gm Unsalted  Butter
40gm Icing Sugar
280gm Plain Flour
40 to 50gm Evaporated Milk/Fresh Milk

Pie Filling
400gm Boneless Chicken Leg
1pc Yellow Onion  – chopped
1 medium carrot
20gm Butter
50gm Fresh Milk
15gm Plain Flour

Seasoning to Marinate Chicken
2tsp Salt
1/4tsp Chicken Stock Powder
1tsp Sesame Oil
Dash of Pepper

Method

Pastry Dough

  1. Cream butter n sugar until incorporated.
  2. Sieve in flour and slowly add milk to combine to a smooth dough.(may not use up all the milk if dough comes together)
  3. Cling wrap and chill in the fridge for 1 hour.

 

Pie Filling

  1. Heat up 1tbsp oil in a pan, add in the onions saute until the onions are translucent. Add in carrots and chicken pieces and stir fry until chicken are tender.
    (Add water or chicken stock to simmer)
  2. Add 20gm butter in the middle of the pan, once butter melted,  add in 50gm milk and 15gm plain flour, mix well together and add combine together with the meat filling, continue to cook until cooked.  Taste to your liking.
  3. Dish up and allow to cool.

 

Assembling

  1. Roll and cut dough size according to your mould size.
  2. Using a fork, poke holes at the base of the dough.
  3. Scoop each pie with filling and use another piece of dough to seal the edges.
  4. Brush with egg wash and bake in a preheated oven at 180degs for about 25 to 30mins until top is golden brown.

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