Asian Chicken Pies
We grew up eating these pies. Chicken pies probably originated from the west, but the way we do it is quite different from them. Here’s my version. Really simple but always a crowd pleaser.
Recipe
Chicken Pies
- Prep
- 0 min
- Cook
- 0 min
- Total
- 0 min
- Serves
- 0
Ingredients
- 2 sheetspuff pastry
- 1 smallegg, beaten for glaze
Filings
- 1 tbspcooking oil
- 1 mediumonion, diced to 1-cm
- 3 mediumpotatoes, cut into 1-cm cubes
- 0.5 cupfrozen mixed vegetables
- 0.5 kgchicken breast meat , cut into 1-cm cubes
- 1 piecestock cubes, I use knor brand
- 0.5 cupwater
- 2 smalleggs, hard boiled and quartered
- To tastesalt
- To tastepepper
Method
- Filings
- 01<p>Heat up the pan to medium heat and add the cooking oil.</p>
- 02<p>Add the onions and cook till it turns yellow.</p>
- 03<p>Add all the vegetables and potatoes. Stir until well mixed.</p>
- 04<p>Add the stock cube and water.</p>
- 05<p>Simmer until potatoes are cooked.</p>
- 06<p>Add the chicken pieces.</p>
- 07<p>When chicken is no longer pink, add seasoning, cook until there's very little liquid left.</p>
- 08<p>Divide the filings into 8 portions and cool n the freezer.</p>
- Crust
- 09<p>Preheat oven to 180C, line a baking tray with parchment paper.</p>
- 10<p>Thaw the puff pastry for about 20 minutes.</p>
- 11<p>Divide the dough into 4 portions.</p>
- 12<p>Brush the sides with the beaten egg.</p>
- 13<p>Place one portion of the filings and a quarter of an egg into each piece of the pastry.</p>
- 14<p>Seal with fork, and place them on the baking dish</p>
- 15<p>Repeat until all the pies are made.</p>
- 16<p>Brush each pie with the beaten egg. Sprinkle your favourite cheese or sesame seeds if desired.</p>
- 17<p>Bake on a low shelf in the preheated oven for at least 20 minutes or when the pies turn medium brown.</p>
- 18<p>Remove the pies from the parchment paper to a cooling tray. Important or the pies will turn soft.</p>