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Chicken and Mushroom Pot Pies

Chicken and Mushroom Pot Pies

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Chicken and Mushroom Pot Pies

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

Chicken and Mushroom Pot Pies
 
Prep Time
Cook Time
Total Time
 
The toughest part in the whole baking process is the rolling and folding pastry sheet process.
Author:
Recipe Type: Side
Serves: 4
Ingredients
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
  1. Sift the flour and salt into a mixing bowl.
  2. Rub the butter cubes into the flour until the mixture resembles fine breadcrumbs.
  3. Put the mixture on top of a plastic sheet and cover with another plastic sheet. Roll into sheet to around 25 cm squarish.
  4. Fold the lower third of the pastry over the centre third, and the top third of the pastry down over that.
  5. Wrap it with cling film and store in fridge at least 30 minutes.
  6. Take out from fridge. Roll it into flat sheet again and repeat the step 4 above.
  7. Repeat step 5 and 6 again.
  8. Cut the pastry sheet into the mold shape by using same size cookie cutter..
  9. Scope the mushroom chicken into dish and cover with pastry.
  10. Send into oven and back for 20 minutes ontil the pastry turn brown and flaky look.
  11. Cool and decorate them with own grow basil leaves as topping.
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