The toughest part in the whole baking process for these pot pies is the rolling and folding pastry sheet process.
By Han Ker
Chicken and Mushroom Pot Pies
- Total Time: 1 hour 20 mins
- Yield: 4 1x
Description
The toughest part in the whole baking process is the rolling and folding pastry sheet process.
Ingredients
Scale
Mushroom chicken
- 500g chicken
- 4 shitaki mushrooms
- 1 cans of button mushroom (I used preserved)
- 1 potato
- 1 carrot
- 1 onion
- few stalk of spring onion
- Oyster sauce
- pinch of salt
- soya sauce
- dark soya sauce
Puff Pastry
- 225g plain flour
- pinch of salt
- 225g chilling butter cubes
- 150ml chilled water
Instructions
- Sift the flour and salt into a mixing bowl.
- Rub the butter cubes into the flour until the mixture resembles fine breadcrumbs.
- Put the mixture on top of a plastic sheet and cover with another plastic sheet. Roll into sheet to around 25 cm squarish.
- Fold the lower third of the pastry over the centre third, and the top third of the pastry down over that.
- Wrap it with cling film and store in fridge at least 30 minutes.
- Take out from fridge. Roll it into flat sheet again and repeat the step 4 above.
- Repeat step 5 and 6 again.
- Cut the pastry sheet into the mold shape by using same size cookie cutter..
- Scope the mushroom chicken into dish and cover with pastry.
- Send into oven and back for 20 minutes ontil the pastry turn brown and flaky look.
- Cool and decorate them with own grow basil leaves as topping.
- Prep Time: 1 hour
- Cook Time: 20 mins
- Category: Side
