Chicken Pie


Short crust pastry

600g all-purpose-flour
18g milk powder
10g salt
252g shortening
312g cold water


200g potatoes
30g big red onions
60g carrots (diced)
30g mushroom (English)
500g chicken (roasted)
5g salt
5g sugar
10g chicken meat (diced)
30g green peas
10g celery (diced)
1g nutmeg powder
250g water or chicken stock
50g corn flour


Short crust pastry

Sieve flour and milk powder into a mixing bowl.

Put salt and shortening and mix on slow speed for 1 minute to a crumble consistency.

Add all the cold water and mix on slow speed for 1 minute to a smooth paste.

Relax and cool the pastry for 30 minutes in the refrigerator.

Sheet out pastry to 3 mm thick and cut with a round cutter.

Brush the edges with egg and add cold filling to the centre.

Fold and crimp edges to form the traditional pastry.

With a stick or a fork, prick holes to allow steam to escape, egg wash and bake for 20 – 25 minutes at 230°C.


Cut potatoes, carrots and onions into cubes.

Boil carrots for about 20 to 25 minutes. Then add the potatoes and boil together for 10 to 15 minutes.

Remove the water from the carrots and potatoes with a sieve.

Oil the pan. Fry a little bit of garlic, small onions and ginger until golden brown. Add the large onions and continue frying. Then add chicken and fry a little longer.

Next add carrot and potatoes and cook for a few minutes.

Add green peas and cook, followed by salt, chicken powder and mushrooms.

Make slurry with water and corn flour and add to the above.



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