Chicken Pie Recipe

Chicken Pie Recipe

600g all-purpose flour

150g butter

¼ teaspoon salt

1 tablespoon lemon juice

1 egg

170ml water

300g pastry margarine

Ingredients for White Sauce:

60g butter

60g all-purpose flour

1 Chinese bowl chicken stock

Ingredients for Filling:

1kg shredded chicken meat

250g chopped onions

1 tin sliced button mushrooms

5 hard-boiled eggs (cut into 4 pieces)

Seasonings for filling:

1 teaspoon salt

½ teaspoon pepper

1 teaspoon sugar

1 tablespoon ginger wine

2 tablespoons maggi seasoning

2 tablespoons lea & perrin sauce

2 tablespoons oyster sauce

100g oil

Method:

To make the Pastry, use rub in method to mix flour and butter.  Then add in the lemon juice, egg, salt and water.  Divide the pastry margarine into 2 parts.  Roll the pastry into a rectangular shape and place one part of the pastry margarine on ⅔ of the dough.  Fold into three, bring down ⅓ of the pastry from the top to fold over the center.  Repeat this one single turn procedure with the rest of the pastry margarine.  Repeat 3 more times and rest 10 minutes after each single turn.  For the White Sauce, melt the butter in the kuali together with the flour.  Then add in the chicken stock and cook until the sauce thickens.  To prepare Filling: Heat the kuali with 100g of oil and sauté the onions until lightly brown.  Add in the chicken meat, mushrooms, seasoning and cook for a while.  Then add in the white sauce and cool the filling before using.