Chicken pie

Assalamualaikum and hello earthlings :)

 

It's been a while since I've posted and pejam celik pejam celik, dah SYAWAL KEENAM! How's your Ramadhan? Raya? Hope they're great :)

Jangan ingat bulan Ramadhan dah habis, puasa hangpa boleh lupa teruih naa. Puasa 6 bulan Syawal ni hangpa jangan lupa tau! *reminder daripada budak baru balik daripada beraya kat Kedah ;)

Okay, cakap pasal puasa kan, so apa kata I share resipi untuk juadah buka puasa 6 kita nanti? In case we're too bored of ketupat palas, rendang, lemang and kuih raya, resipi kali ini ala-ala Barat sikit.

CHICKEN PIE

Ingredients:

- Chicken/beef filling ( depends on which type do you prefer, but mine is black peppered chicken )
- Ready made puff pastry (easily obtained in Malaysia is 'Kawan Puff Pastry' )
- 1 beaten egg

Steps:

A)PREPARE THE PUFF PASTRY:

# copied from The Kitchn's website

1. Open the Package - Remove as many sheets as you need. One sheet will make a dessert tart for 4-6 people, a savory dinner tart for 4, or enough appetizers to feed a cocktail party of 10 or so. Wrap the remaining sheets back up and return them to the freezer.

2. Thaw the Pastry - Most pre-made puff pastry come in sheets that are folded like a business letter. Don't try to unfold the sheets straight from the freezer or the pastry will break along the folds. Instead, let them thaw overnight in the fridge or on the counter for about 30 minutes.

3. Shape the pastry - Dust your counter with a little flour and gently unfold the pastry on top. If it does crack, just brush it with a little water and press it together with your fingers. Proceed with cutting the dough into shapes or preparing it for baking.

A few extra tips:
• Try not to handle the dough too much or the baked pastries can end up tough.
• If the pastry starts to soften before you're finished preparing it for the oven, just put it back in the refrigerator for a few minutes.
• If you don't want the pastry to puff so dramatically, prick the dough all over with a fork (just like docking a pie crust). After baking, the pastry will be cracker thin and shatteringly crisp.
• To make a tart with a puffy outside crust, lightly score a border around the entire edge with a paring knife and then prick everything inside this border with a fork. The edges will puff up while the center stays down.

B)TIME FOR THE CHICKEN PIE!

1. Pre-heat the oven at 210 degrees for 10 minutes.
2. Arrange the puff pastries inside the container.
3. Pour the chicken/beef filling into the container.

4. Cover the surface with puff pastry.
5. Bake at 210 degrees for 30 minutes or until golden brown.

READY TO EAT :)

P/S: Lagi kenyang daripada sepinggan nasi. For me lah, Hehe ;)