Thursday, July 26, 2012

Chicken Pie : Free and Easy Bake-Along #29

It's time for another Bake-Along! For this week's theme, I have chosen Chicken Pie to bake together with Lena from Frozen Wings, Zoe from Bake For Happy Kids and all our baking friends! The last time that I've made Chicken Pie using homemade puff pastry was years ago, before I started my blog. Now it is about time that I make this again, using the same recipe that I used years ago, by our local pastry chef, Alex Goh.

The recipe below is for a big pie baked in a pie dish, but I chose to bake mine in aluminium pie foils, size about 4" diameter for individual serving, that way, everyone has their own chicken pie to bite into!


Let's get started on the puff pastry :

(A)
Mix the flour, salt, butter and water into a dough. Cover and left to rest for 15 minutes.
Roll out dough into a cross shape with the centre slightly thicker than the sides.
Place the pastry margarine in the center of the rolled dough. If the pastry margarine is hard solid after taking out from the refrigerator, let it thaw for about 10 to 15 minutes to soften it a little before using.


(B)
Fold the two sides over to the center.
Fold the bottom and top over to the center. 
Roll the dough to a thickness of 10mm.


(C)  
** Fold the bottom, one third over.
** Fold the top over.
** Cover and let rest 15 minutes.
Turn dough 90 degrees, roll out to 10mm thickness and repeat these steps ** four more times. (yes, you got to be patient!)


Roll out dough to 3mm thickness. I use the cover of my small tea kettle to cut the rounds, as this size fits the aluminium pie foil that I used.
Line the pie foil with the cut-out rounds. 
Fill with some chicken pie filling. 


Cut a smaller round of dough and place on top of filling, pinching the edges of the two dough to seal.
Neaten the sides with your hands.
Use a fork to make markings at the sides by pressing down gently.


Brush the top of pie with beaten egg wash. 
Make some holes with a fork for the steam to escape during baking.
I got seven pies (size about 4" diameter). Balance of scrapes from the dough, I made one shaped like a currypuff (empanada).



 Bake at 200C for 40-45 minutes until golden brown.



The filling :

Refer to the recipe and instructions below on how to cook the filling. I bought a can of button mushroom and I have forgotten to add that in! I love button mushrooms in my chicken pie, must remember to add them the next time!



My family could not wait to try these as soon as these are baked! The four of us shared one pie and the one that shaped like a currypuff (empanada) and kept the balance for breakfast, since it was already 10.30pm at night.



The next morning, I reheated the pies in the oven for 10 minutes. My kids was very happy that they each had two, one for breakfast and one to bring to school!  I'm left with one for myself to enjoy later with a cup of coffee.



Layers of crispy, crunchy, light and flaky crust. Season the filling well and you would have one delicious Chicken Pie! The best way to eat this and enjoy the crunch at each mouthful is to hold this in your hands and bite, munch munch!  bite, munch munch! Delightful! Homemade Chicken Pie, so good! Don't forget that cup of warm coffee or tea!



I'm looking forward to see Lena's, Zoe's and our baking friends' delicious Chicken Pies! Drop by their sites by clicking on the link below and join in by baking some Chicken Pie and submit your bake in our blog hop linky below.

For our next Bake-Along, we shall be baking Apple Cornmeal Upside-down Cake, from Bon Appetit Desserts Cookbook (pg 72) or you may use a similar recipe here and join us in our blog-hop which will start from 7th Aug until 13th Aug.



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A friendly reminder when linking to our blog hop :
1. Please mention Bake-Along event in your own post linking direct to any of the hosts' post (JoyceLena or Zoe)
2. Please link only new and current post, related to the current bake or theme.
3. Feel free to display our Bake-Along badge in your post.


I'm sharing this with :
Recipe Box hosted by Bizzy Bakes
Full Plate Thursday hosted by Miz Helen's Country Cottage

Chicken Pie
(source from : Irresistible Pastry by Alex Goh)
Puff Pastry :
400gm flour
50gm butter
1/8 tsp salt
220gm water
300gm pastry margarine

  1. Mix flour, butter, salt and water to form a smooth dough. Let it rest for 15 minutes.
  2. Roll out dough into a cross shaped with the center thicker and the four sides thinner. Refer to my pictures above (A)
  3. Place the pastry margarine onto the center of the dough. Wrap it up. Refer to my pictures above (B)
  4. Roll out the dough into a 10mm thickness, and fold once, refer to my pictures above (C). Let it rest for 15 minutes.
  5. Turn the dough 90 degrees. Repeat step (4) four more times.
  6. Roll out the dough into a 3mm thickness and cut into the required size.

Filling :
(with some minor changes)
3 tbsp oil
1 medium onion, chopped
30gm flour
200gm frozen mixed vegetables (or more)
a can of button mushroom (sliced) 
400gm chicken meat 
2 tbsps Worcestershire sauce
1 tsp salt
1/4 tsp pepper
1 tsp chicken stock essence
200gm water

Heat the oil in a saucepan. Add in onions. Stir fry until fragrant. Add in the flour. Stir fry for 30 seconds. Then add in chicken and cook until chicken turns white. Add in Worcestershire sauce, salt, pepper, chicken stock essence and water. Stir and add in mixed vegetables. Cook until it boils and thickens. Check seasoning. Remove from pan and set aside to cool.


To assemble pie :
Roll out puff pastry to 3mm thickness and line a greased ovenproof pie dish with it. Put in the filling. Egg wash the sides. 
Top it with another piece of puff pastry and press the sides with a fork. Then brush with egg wash. Decorate with cut-out leaves. Egg wash the top and poke some holes with a fork.
Bake at 200C for 35 minutes.

To bake in 4" pie foils, follow my instructions and pictures above. 



Join our blog hop, click on the link to get the code :
get the InLinkz code



48 comments:

  1. Your chicken pie looks good, I love button mushroom in chicken pie too, am hungry now lol.

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  2. Looks good

    http://www.followfoodiee.com/

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  3. Love your finely baked chicken pie. Look at the crust...nice and golden brown.

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  4. Joyce, You are so brilliant making your own puff pastry! I'm not brave enough to do this yet :p

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  5. Replies
    1. Hi Jess: Thanks, I've forgotten to add in the mushroom, silly, forgetful me! And I really love mushrooms in pies!

      Hi Follow foodie : Thank you!

      Hi Angeline : Thanks! Your black pepper chicken pie looks yummy too! If we are nearby, we could swap! Hehe!

      Hi Zoe : I have not made puff pastry in ages, so I was really happy and enjoy making it! Try it one of these days, it is not that difficult, only a little time consuming!

      Hi Torviewtoronto : Thank you!

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  6. Joyce, thanks for the step by step in clear picture, love all the pictures in this entry. You give me, the beginner the best guild line on how to back a good chicken pie. Thanks again.

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  7. You made your own pastry and showed the step-by-step here, thanks!

    I like button mushroom in my chicken pie too >3<

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  8. I was just drooling over Lena's pies... and now I came along over to yrs... drooling too... the pies look GREAT!!! Might goona miss this bake too...:(

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  9. thanks for sharing the step by step pastry making.... look really good . Hmmmm , will try to do this puff pastry in future .

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  10. really appreciate the step by step on how to make puff pastry since pictures are always good and helpful! love the individual servings - means more crispy crust to bite on :D

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    Replies
    1. Hi Yan : I hope the picture helps. And I hope you give it a try one of these days!

      Hi Yvonne : Thanks! You know when I realised that I've missed out on the mushroom, I was pretty annoyed with myself! But it is still delicious without the mushroom!

      Hi MiMi : Drool no more, make some when you can spare the time! Your family will be really glad that you did! It's Ok, see you in the next Bake-Along.

      Hi Anggie : Your're welcome! I just hope that my step-by-step helps!

      Hi Janine : Thank you! I like to make individual serving, so that we don't fight with each other for the crust! LOL!!

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  11. Hi Joyce, I was thinking of making my own puff pastry but got lazy because I was using Jamie Oliver's recipe and he said its too time consuming to make LOL Thanks for sharing the steps, when I gear myself up, I shall attempt puff pastry. Your chicken pies look totally yummy!!

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  12. beautiful, golden pastry! ask me to make my own puff pastry, i'll chicken out! haha! i think these chicken pies are good to take with your fizzy lime drink too! slurp and burp!!

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  13. I'm still deliberating whether to buy puff pastry or make my own ! :P Hopefully , I can bake before the deadline ! :D ......Yup , Lena's right , this delicious chicken pies really goes well with that refreshing limeade ! lol

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  14. Your chicken pie looks great and it seems it is easy to cook.The best part of your chicken pie is it's crisp outer layer which is looking great.

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  15. Fantastic! Haven't made my own puff pastry since long...yours looks perfect.

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    1. Hi Mich, Thank you! Don't let JO stop you from making your own puff pastry. It is not that difficult, it's just that you need to spare some time, that's all. You'll be rewarded with a flaky and crunchy light crust!

      Hi Lena, No need to chicken OUT-lah! Just make the puff pastry, fill the chicken IN, and enjoy your well-earned delicious pie! Call me over, to makan-lah!!

      Hi Anne, Make your own, make your own!! You will know why when you have made them!

      Hi bakery shop : Thank you for stopping by!

      Hi Angie : Thank you!

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  16. this looks superb, Joyce!
    i'm gonna make one tomorrow :)

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  17. Looks wonderful…love your process photos!

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  18. Good Morning Joy,
    WoW, I just love your Chicken Pies, those are just a perfect size for each person. The filling looks delicious. Hope you are having a great week and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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  19. Your pastry look A M A Z I N G! I would have totally bought the store made version, but your instructions look easy to follow, so perhaps next time, I shall try to make my own. I used to love the filling as a kid (we called it Chicken à la King!). I'll have to give this a go when the temperatures cool down. Very yummy winter meal.

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  20. Wow! I want 2 for lunch too!:D So yummy looking~ I like homemade pastry but it really is a long process! Ok, I'll try to catch up on this bake along this weekend:P The fillings look yummy as it is, I'll use it for a sandwich:D

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    Replies
    1. Hi Alice, Thanks! Looking forward to your chicken pie!

      Hi Kathy, Thank you!

      Hi Miz Helen, It is always a pleasure to share with Full Plate Thursday! I'll be back!

      Hi Eva, Thank you! Yes, try making your own! I do agree Chicken Pie is a very yummy meal especially when eaten warm in the winter months!

      Hi Jeannie, I've got no more!! Hehe! Trust me, as soon as you've made them, they would not last long in your house! Looking forward to yours!

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  21. Wow! Chicken pie with homemade pastry. Looks great! I tried before and failed. You are using all-purpose flour right? Do you keep your dough to chill during the folding process? Mine will expand a lot(leak out frm cling film) when chill. It is normal? Kindly advice. Thanks!

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    Replies
    1. Hi Vivian,
      Yes, I used the regular AP flour. I did not chill the dough at all during the folding process. The whole process was done on my kitchen counter without any refrigeration at all. I read somewhere before that some shortcrust pastry will expand when chilled, though I cannot recall where I have read that from! Is it shortcrust pastry or puff pastry that you've made before?

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    2. I used Alex Goh recipe 'The World of Bread Making' cookbook. For crossaint type with yeast included into bread flour. Short crust type right? Just notice yours don't have any raising agent in your dough recipe. I guess this one shld be easier :)

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    3. Hi Vivian,
      I have that book too, Croissant is different from this puff pastry. By using yeast and bread flour, the dough will rise even though it is placed in the fridge (slow rise). This puff pastry texture is different, it is really flaky, crispy and light. It will only puff during baking, separating the layers of dough. I have seen other recipes for puff pastry that requires refrigeration before folding for each step, but this recipe of Alex Goh's is very straightforward and easy, with yummy results too! Yes, give this a try, it is not that difficult, only a little time consuming. Happy Baking! :)

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  22. I love chicken pie and these look adorable, love them!

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  23. This comment has been removed by a blog administrator.

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  24. yum, yum ... I also want to try but am sure all gone by now.

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  25. These look absolutely delicious. I've only made homemade puff pastry once because of the time it takes to make it, but it gave me a real sense of satisfaction. I love the idea of leftover chicken pie for breakfast too!

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  26. Wow Joyce, homemade puff pastry, I'm impressed! I'm either too lazy or too weary to try it. :P But I can almost imagine the flaky buttery crust and the warm flavorful chicken pie...mmmm! Hope you have a wonderful weekend ya! :))

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  27. How flaky is that yummy dough? Great job!

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  28. I'm drooling just by looking at all those tempting yummy pictures! And you even made the dough by scratch! Well done & looks perfectly mouth watering! :)

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    Replies
    1. Aiyaa! I found one chicken pie recipe just before I've had my accident! But I really love all the chicken pie recipes from other bloggers too! They look so appetizing!! Now I tangan gatal wanna bake but CANNOT! Haizzzz

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    2. Hi Kit! So kesian!! Never mind-lah! You can always bake your chicken pie when your hand has fully recovered! Then our turn to drool at yours!!! Hahahaha! Take care!

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  29. You make it seem easy as pie :-) This was a great post. I hope you have a wonderful weekend. Blessings...Mary

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  30. Joyce,salute to you for making your own puff pastry!No doubt that these pies would finished very quickly!

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    1. Hi, Joyce, so happy to be able to join you for the 1st time in this Bake-Along. I made my pies today & they taste the best pies that I've had so far, hahaha!

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  31. Hi Gloria, We love chicken pie too, it is difficult to refuse one!

    Hi Chris, You are right, bo-liau-loh! :)

    Hi Corina, It does take sometime to make the puff pastry, but like you said, it imparts a feeling of satisfaction, especially after you've taken the first crunchy bite! :)

    Hi Honey Bee Sweet, Thanks! Hope you give it a try one of these days, when your mood strikes! You will be glad that you did.

    Hi yummychunklet, Thank you!

    Hi Kit, Thank you!

    Hi Mary, Thank you!

    Hi Jessie, I only had one pie to myself! Next time, I'll have to double the amount!

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  32. Amboi..sedapnya..kalu my 3 dapat, oh tentu suka. Yumm yumm

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    Replies
    1. Hi what's baking, One of these days I'll make for your 3, plus for the 2 tua bangka also! hahahaha!

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  33. The pies look so inviting but to make the pastry from scratch... must think twice!

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  34. eileen@hundred eighty degreesSunday, July 29, 2012

    Yours look flaky and I like flaky pies: )

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  35. Hi Joyce! Wow I've never dared to tried making puff pastry myself before, yours turned out so perfect and delicious! Perfect for picnic! ;) have a great week ahead!

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  36. Hi Cheah, Making the pastry is not as difficult as it seems! Try it someday! Thank you for stopping by!

    Hi Eileen, Yes, I love flaky, crunchy pies too! :)

    Hi Jasline, Try making the puff pastry, one of these days. You will find that it is not that difficult after all, only a little time consuming! You have a good week ahead too!

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  37. Yummy!! I will use your puff pastry's recipe next time. Couldn't do it this time because I didn't start it the night before... :P

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