Chicken Pie

Ingredients

For the Chicken Pie dough
1kg (2.2 lbs) undeniable flour (All Purpose Flour)
300g (zero.7 lbs) margarine
2 teaspoons baking powder
½ teaspoon salt
1 glass of complete milk or water

For the Chicken Pie filling

2 teaspoons Nigerian curry powder
1 teaspoon plain flour
Some water
Salt (to taste)
Chicken Pie: Ornamental Ingredient
1 egg

350g (1.1 lbs) minced fowl
2 small Irish potatoes (spuds)
1 small piece of carrot
1 white onion
1 cooking spoon vegetable oil
2 Knorr cubes
1 teaspoon thyme

Directions for getting ready the Chicken Pie
The Chicken Pie Filling

Place the minced chicken in a bowl, add the stock cubes (overwhelmed), thyme, salt and some of the curry powder.
Mix until everything is combined.
Cover and region it within the refrigerator for 20 minutes.
Peel the Irish potatoes and reduce into medium cubes. Scrape the carrot and grate. Dice the onion. Set these aside.
Boil the cubes of Irish potato in some water. Add salt for flavor. Cook until accomplished but now not gentle.
Decant the water from the potatoes and set the potatoes aside.
After 20 minutes of the chicken being in the refrigerator, set a easy dry pot on a stove.
Pour the vegetable oil and while hot, add the diced onions. Stir for a piece.
Add the marinated chook and begin stiring vigourously. The goal is to get small stand by myself portions of chicne by the time the chicken is faded.
When the chicken is faded, add a small amount of water and the ultimate curry powder.
Add the boiled potatoes and the grated carrot.
Cover and as soon as it boils once more, add the thickener organized above.
Stir thoroughly, add salt if essential and set the filling aside to cool down absolutely.

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The Chicken Pie dough
Sift the flour into a huge enough bowl.
Add the baking powder and salt and blend nicely.
Using a spoon, upload the margarine in small scoops.
Mix by means of hand till the mix turns into like crumbs.
Start adding the complete milk (or water) little by little and mix till a stiff ball of dough is shaped. I used 1 gladd of milk to acquire this. The goal is to get a gentle dough that is not sticky.
Leave the dough in the bowl, cowl and se it aside to relaxation for 10 minutes.
Knead it again and you may note that it is softer and smoother.

Cut, Fill, Fold and Close
Prepare your oven tray to receive the Chicken Pies through rubbing margarine all around the interior of your oven tray. You can also use baking sheet to line the oven tray. Set the tray apart.
Break the egg, beat it and set aside, we will need it soon.
Roll out the dough on a flat surface.
Make spherical cuts on the dough the usage of a dough cutter. Remove the excess dough.
Scoop a few Chicken Pie filling into the middle of the spherical dough.
Rub the egg on the inside edge of the spherical cuts. Close and use a fork to close tight. If you have got a pie cutter filler utensil, comply with the commands for it to reduce, fill and near the Chicken Pies.
Place the finished pie within the oven tray and repeat the system for the relaxation of the dough and filling.
Rub the egg on the completed Chicken Pies so they will be brilliant while done.
Place the oven tray in a preheated oven and bake at a hundred and eighty°C (350°F) until light brown. Once it’s far golden, take the pies out of the oven so they may no longer continue to brown and dry up.

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