HPB Voices Reloaded

By Dr Veronica Tay

In my last recipe sharing of my no-baked cheese cake,  I would to clarify that seventh-eights of a mug (7/8) is about 200 mls of hot water.

Sharing more ‘easy to make’ recipes, chicken pie and tarts, popular with children.

Chicken Pie

Filing ingredients:

300 g chicken fillet cut into small cubes
1 large onions -diced into cubes
2 medium potatoes - cubed & boiled
200 g either frozen peas or mixed vegetables
1/2 can button mushrooms diced
1 can of campbells cream of chicken or mushroom mixed with 100ml water
1 tsp salt

Short crust Pastry:

500g plain flour
250g butter
1 tsp Salt
70 mls water
1 beaten egg mixed with a little water (for brushing the pastry cover)

Method:

Pie Filling - Fry onions till soften, add chicken meat and fry till cooked, add mushroom, peas and potatoes.  Add cream of chicken and salt.  Lift out when ready.

Pie Pastry

1. Rub in butter into sifted flour till it resembles breadcrumbs, add salt, water and knead with fingers or big spoon.
2. Divide dough into two portions.
3. Roll out one portion in between 2 plastic paper and line pie tin.
4. Prick base lightly with a fork and bake for 15 minutes at 180 deg C
5. Then put in pie filling which has been cooked.
6. Roll out the other 1/2 of pastry to cover top, flute edges with a fork for decoration, brush dough with beaten egg.
7. Bake for another 30 minutes at 180 deg C

Chicken Tarts

Tart Filling Ingredients:

250 g chicken fillet cut into small cubes
200g chopped onions
150 mls evaporated milk
100 mls plain milk
100 mls unsweetened cream
3 eggs
Pinch of salt and pepper
200g chopped cheddar cheese

Pastry:

400g plain flour
250g butter
1 egg yolk
½  tsp salt
50 mls cold water

Method:

1. Tart Filling - Fry onions till soften, add chicken meat and fry till cooked. Leave to cool. Add in the chopped cheddar cheese.
2. Pie Pastry - Rub in butter into sifted flour till sandy, add egg yolk, salt and cold water to form a smooth dough.
3. Milk Mixture - Mix milk, cream and eggs together and add in salt and pepper.
4. Roll the pastry over a tartlet shell.
5. Add the tart filling into the tartlet paste.
6. Pour the milk mixture into the tart till ¾ full.
7. Bake the tarts in the oven for 30 minutes at 180 deg.