Thursday, April 22, 2010

chicken pie

Chicken pie? sedap... Saya memang tak pandai buat pie seperti ini. Ia memang agak remeh dan tak mungkin mendapat hasil yang memuaskan seperti ini. Kalau nak beli siap pun bukan mudah nak dapat pie yang sedap terutama pastrynya yang rapuh dan intinya yang memenuhi citarasa kita.

Walau bagaimanapun, chicken pie dari Ayamas ni boleh tahan sedapnya. Pastrynya crispy dan intinya juga sedap. Terdapat pie yang kecil dan besar. Jika teringin nak makan pie ayam saya hanya akan beli dari Ayamas, tiada tempat lain.

Chicken Pie recipe
(source; Periplus Chicken Recipe)
375g packet frozen shortcrust pastry
800g chicken thigh fillets, chopped
2 tbs oil
60g butter
1 onion, chopped
1/3 cup flour
1 1/2 cups milk
1 tbs seeded mustard
1 cup grated cheddar cheese
1/2 large red capsicum, finely chopped
3 spring onions, chopped
salt and freshly ground blackpepper, to taste
2 hard-boiled eggs, quartered
375g packet frozen puff pastry
1 egg, beaten

1) Preheat oven to 190C. Brush a deep, 22cm round fluted flan tin with melted butter or oil.
2) Roll shortcrust pastry out on a lightly floured surface large enough to cover base and sides of prepared tin.
3) Ease pastry into the tin. Cut a sheet of greaseproof paper large enough to cover pastry-lined tin. Spread a layer of dried beans or rice evenly over paper. Bake for 7 minutes. remove from oven; discard paper and beans. Return pastry to oven for a further 8 minutes or until lightly golden; cool.
4) Cut chicken into 2cm pieces. Heat oil in a frying pan. Add chicken and cook in small batches over medium heat until lightly browned and cooked through.
5) Heat butter in pan. Add onion and cook for 2 minutes or until onion is soft. Add flour and stir over low heat for 1 minute or until mixture is lightly golden. Add milk gradually to pan, stirring until mixture is smooth. Stir constantly over medium heat until sauce boils and thickens; remove from heat. Stir in mustard and cheese; cool slightly. Add chicken, capsicum, spring onions to the sauce mixture, season to taste; stir until well combined.
6) Spoon half the mixture into the prepared pastry case. Top with quartered eggs, then remaining chicken mixture. Shape mixture with a large spoon, forming a rounded top.
7) Roll puff pastry out on a lightly floured surface, large enough to cover top of pie. Brush edge of cooked pastry shell with beaten egg. Top with puff pastry and press down edge to seal; trim. Brush top with egg.
8) Bake 45 minutes or until pastry is golden brown at 180C. Serve hot.

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