Photo Recipes

 

Flaky Pie Crust

Ingredients

5 cups Plain Flour
500gm Butter
6 – 10 tbsp ice water

Preparation for pastry

In a large bowl with a pastry cutter or two knives, cut cold butter into flour until particles are the size of small peas.
Sprinkle in ice water, 1 tablespoon at a time, tossing with fork until the flour is just moistened and the pastry dough almost cleans side of bowl.
Avoid using your hands or fingers if possible to keep the mixture as cold as possible.
Wrap the dough up by placing it on a piece of plastic wrap.
Using the wrap, instead of your hands, press the dough into a flat disk.
Refrigerate this for an hour or more.

 

 

Tart Pastry

Ingredients

1 kg Plain Flour
1/2 kg Butter
3 egg yolks
2 tsp baking powder
Ice water

Preparation for pastry

In a large bowl cut cold butter into flour & rub it with your fingers until the mixture resembles fine crumbs.
Add the egg yolk one at a time.
Mix well until it forms into a dough.
Add ice water if too dry.
Wrap the dough up by placing it on a piece of plastic wrap & press the dough into a flat disk.
Refrigerate this for an hour or more.

 

Chicken Pie Filling

Ingredients

1 1/2 kg Chicken Fillet (Whole Chicken if you prefer)
6 large Onions
4 large Carrots
6 large Shitake Mushrooms
2 kg Potatoes
1 can of Cream of Chicken
1 can of Cream of Mushroom
1 tbsp of cloves
2 cinammon sticks

Preparation

In a large wok, fry the chopped onions until fragrant.
Add in the cloves & cinammon sticks & stir fry for a while.
Add in the sliced shitake mushrooms.
Add in the carrots that were cut in cubes & boiled.
Mix everything thoroughly.
Then add in the chicken that were cut into cubes & mix well until the chicken pieces turns white.
Pour in the can of cream of mushroom & cream of chicken one at a time.
Mix all ingredients thoroughly until cooked.
Pour in the boiled potatoes that were also cut into cubes.
Sprinkle black pepper if required & mix all ingredients well.
Try some of it & add salt, pepper or soya sauce to taste.
Scoop all out into a large bowl to cool down before filling it into the pie dough.

Take the pie dough out of the fridge & roll it flat & cut to size.
Line the pie container & top it up with the pie filling.
Carefully place another cut out dough on top & seal the edges with a small fork.
Cut away any excess dough hanging from the sides & poke holes on top with the fork.
Brush the pies with the left over egg whites.
Bake it in the oven at 225C until golden brown.

This entry was posted on Wednesday, June 21st, 2006 at 4:55 pm and is filed under Text Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.