Title: Ah Kee's Chicken Pie
Categories: Pies, Chicken, Holiday, Chinese
Yield: 6 Servings
1 Chicken cut into bite-sized
- pieces
3 md Onions, quartered
2 Carrots, cut into bite
- sizes
2 Potatoes, boiled and cut
- into bite sizes
2 tb Vegetable oil
1 tb Butter
1 tb Dark soy sauce
1/2 tb Light soy sauce
2 Cm cinnamon stick
1/2 Star anise
1 pn Sugar
1 pn Salt and pepper
2 c Chicken stock
1 tb Corn flour
2 Hard boiled eggs
3 packets of frozen puff pastry
- dough, each 212 g;
- up to 4 packets
- the total amount to be used
- depends on the size of your
- pie dish
1 Egg beaten
Heat oil and butter in wok. When hot, stir fry the onions until
transparent. Remove and set them aside. browned. Remove and set
aside. Turn up the heat and stir fry half of the chicken pieces
until lightly browned. Remove and fry the other half. Add the
spices and seasonings. Return the first batch of chicken pieces
into the wok together with the onions, carrots and potatoes and
mix well. Mix corn flour with chicken stock and add into the wok.
Stir until the sauce thickens. Adjust the seasoning according to
your taste and dish out everything into a pie dish. Leave to cool.
Roll out the pastry dough 4 cm larger than the circumference of the
pie dish. Cut out a 3 cm strip and line the rim with it. Cut the
eggs into quarters and place them on top of the chicken filling.
Drape the remaining piece of rolled dough over the dish. Cut away
any overhanging pastry. Knock up the pastry edges to encourage
the pastry to puff up. Press the edges between the thumb and
index finger at intervals. Draw a knife between the indentations
towards the centre of the pie. Cut a cross in the middle of the
pie to let the steam out when the pie is baking. Make decorative
leaves with remaining pastry and decorate them over the cut. Brush
the leaves with beaten egg. Place pie on a baking tray and bake in
a pre-heated oven at 400 F, 200 C until nicely browned, about 40 to
45 minutes later.
