It might sound a bit unusual but these pies are very tasty, IMHO. I have
adapted the following recipe from Hot Food (Murdoch Books).
You can use individual pie tins or muffin/cupcake pan – make sure you grease
your tins/pans very well cooking these pies even though they are of a non-stick kind. I used
muffin pan for mine and the recipe yielded 10 small pies.
Ingredients
400 grams skinless chicken thigh meat, cubed
2 slices root ginger, finely chopped
1 ½ cups corn kernels
100 grams button mushrooms, sliced
150 ml chicken stock (I used 1 teaspoon stock powder and 150 ml
water)
1 -2 tbsp sweet soy sauce
1 tbsp coriander leaves, chopped
3 teaspoon corn flour mixed with a bit of water
A dash of black pepper
2 sheets short crust pastry
1 ½ sheets puff pastry
1 egg, beaten for glazing
A little bit of oil for frying
Heat oil in a wok and fry chicken until lightly brown, add ginger
and fry a little bit further before adding corn and mushrooms. Fry until cooked
through then add sweet soy sauce and stock. Taste and add salt if needed. Bring
to the boil and add corn flour mixture. Stir well then add coriander leaves and
pepper. Place the filling in a bowl, leave to cool and rest in the fridge for
half an hour to an hour.
Pre-heat the oven to 195 degrees C.
Grease the pan well including the top edge. Cut short crust pasty
into 10 rounds and line the holes of the pan - leave about ½ cm on the top edge. Fill the
pastry base with cold chicken mixture and press it down. Cut puff pastry
into 10 smaller rounds for lids (1 cm bigger than the top of the holes) and
cover each pie (brush the edge of the overhang base with water before placing
the lids on). Seal the edge with fork and brush with egg.
Bake for half an hour or until golden brown. Leave pies in the
tins/pan for 5 minutes before lifting them off the pan. If you have greased the tins
well, this process should not be difficult. I made a mistake before by not
greasing the top of the pan and it was a nightmare!
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