Tuesday, 30 March 2010

鸡肉派 (Chicken Pie)

饼皮:

240 gm 面粉
120 gm 牛油
少许盐
4 tbsp 冷水

做法:

1. 将面粉过筛,加入盐拌均.
2. 把牛油切小粒, 放入面粉内; 用手指将牛油和面粉混揉成面包糠状.
3. 徐徐加入冷水, 拌均成面团.
4. 用保鲜纸将面团包起,放入冰箱冷藏30分钟.

馅料:
(A):
400 gm 鸡胸肉, 切粒
1/2 tsp 粟粉
1/2 tbsp 生抽

(B):
1大粒 洋葱,切碎
1罐 蘑菇,切片
250 gm 冷藏杂菜

(C):勾芡用
1 tbsp 粟粉
2 tbsp 水

(D):
2 tbsp 牛油
适量盐, 胡椒粉作调味

做法:

1. 煮滚一锅水, 放入冷藏杂菜煮至沸; 将水倒掉.
2. 在另一个过内烧热牛油, 炒香洋葱碎.
3. 加入鸡肉粒, 炒至鸡肉呈白色; 再加入杂菜和蘑菇片炒均.
4. 加入适量调味料后, 下 (C) 了勾芡.
5. 盛起,待冷备用.
6. 将派皮放在两张塑胶纸中间再杆成有3mm的厚片.
7. 切出适用的圆形派皮后放入已涂油的小派模里.
8. 放入已冷却的馅料; 把饼皮边扫上蛋液, 再用另一片派皮盖上.
9. 搽上蛋液, 用叉刺孔.
10. 放入已预热烤箱以 200'C 烘 25 分钟.



Short Crust Pastry:

240 gm Plain Flour, sifted
120 gm Butter, diced
4 tbsp Cold water

Method:

1. Rub butter into sifted flour until resembles breadcrumbs.
2. Add in cold water, mix into a dough.
3. Wrap in plastic wrap, chill in refrigerator for 30 minuets.

Filling:
(A):
400 gm Diced chicken breast meat
1 tsp Corn flour
1/2 tbsp Soy sauce

(B):
1 Big onion, chopped
1 can Button mushroom, slices
250 gm Frozen mixed vegetables

(C):
1 tbsp Corn flour
2 tbsp Water

(D):
2 tbsp Butter
Some salt, pepper for taste

Method:

1. Cook mixed vegetables into a pot of water until boil. Drained.
2. Melt butter in a saucepan, add in onion. Stir fry until fragrant.
3. Add in chicken meat and cook becomes white.
4. Add in mixed vegetables and button mushroom.
5. Add in seasoning and ingredients (C), cook until boil and thicken.
6. Remove from the pan, leave to cool.
7. Roll the dough between 2 plastic wrap till 3mm thick.
8. Cut into round and put into small pie dish.
9. Add in cold filling; egg wash the sides than cover with another
piece of pastry.
10. Brush with beaten egg, pick some whole on top.
11. Bake in preheat oven at 200'C for 25 minuets.