Chicken & Potatoes Pies

These chicken and potatoes pies were my in my To-Do List for really long (> 1 year). I almost forgotten about this until I dug out the long forgotten printed recipe and Elder girl start to pester me to make it.

Finally, I made them in end Nov 2010. And, what you see here are the final products.  Overall, they were yummy and worth waiting for :P

Chicken & Potatoes Pies Recipe
(adapted from myculinaryjournal)

150 g unsalted butter
250 g plain flour
1 tsp sugar
1 egg yolk
A pinch of salt

1 tsp of mixed dried herbs

100 g plain yogurt

Put all the ingredients, except yogurt, in a mixing bowl. Rub butter into flour mixture until like breadcrumbs. Add in yogurt and mix to a dough. Refrigerate the dough for at least 30 mins to firm it up before moulding.

Filling:
1 big onion diced

diced potatoes
diced carrots
Sliced button mushrooms
2 chicken thighs, diced

oil

½ cup water

Seasonings :
1 tbsp cornflour mixed with 2 tbsp water
1/2 tbsp sugar

1 tbsp oyster sauce
salt n pepper to taste

• Heat about 2 tbsp of oil and fry potatoes and carrots until soften. Set aside.
• In a clean wok, heat 2 tbsp oil. Fry the onion until transparent. Add mushroom and chicken. Add in potatoes and carrot.
• Add in water and cook for about 5 mins. Add in seasonings.
• Add in the cornstarch and stir to thicken mixture. Cool and set aside.

Roll out the dough, cut the size required and place in a pie dish (I used big muffin cups). Poke holes at the base using a fork. Put 2 - 3 tablespoons fillings in. Cut another piece of dough to cover the top. Poke a few more times using fork on the cover of the pie. Use the left over dough to cut into leafs/flowers and place on top of the pies as decoration. Brush with 1 beaten egg.

Baked in a preheated oven at 180°C for 25 - 30 mins. The above yielded 4 pies.