Chicken pie

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Asian cuisine

Quick and easy

“A eurasian chicken pie that has been heavily influenced during the Portuguese cologne in Malacca, Malaysia. This version has an Asian twist where the use of spice is added in but still maintaining the traditional western way of making pies.”

Among our family, on the De Rozario side, chicken pie is known to be one of the many eurasian dishes served during christmas.

You will need:

Pre-made puff pastry/ or home made
1 cream
Mixed fresh corn and peas
2 carrots
1 onion
1 tin of cocktail saussages
Half a tablespoon of rice bran oil
1 cinnamon stick
1 star anis
1 chicken stock cube
1 packet of boneless/filleted chicken breast
1 packet of quails egg
Bunch of mushroom
Half a teaspoon of salt
Half a teaspoon of white pepper
Unsalted butter for baking dish
1 egg for egg wash

In a frying pan, lightly sear the sausages with a little drizzle of rice bran oil on a medium to high heat till the outter layer of the sausage becomes crisp, leave it aside till needed. In a wok, add a tablespoon full of rice bran oil and sweat the sliced onions with a cinnamon stick and star anis. Make sure that the onions do not get any colour before adding the chicken pieces in a medium heat. When the chicken starts to get a little colour, add the sausages, cream, chicken stock cube, brunoise carrots before seasoning the sauce with salt and white pepper. Cover the wok with the lid, lower the heat to medium to low heat, leaving it to simmer for 10-15mins. Add the rest of the ingredients; mixed corn and peas, boiled quails eggs and mixed mushrooms. Pre-heat the oven to a 180 degrees, in a baking dish brush butter and place the dish in the fridge for 5 minutes till it sets. Dust the work station with flour and on top of the pastry (preventing the dough from drying), sprinkle a little more flour underneath if necessary and begin to roll out the pastry gently, turning every so often until it’s large enough to fit your baking dish with a slight overhang. Cut excess pastry around the baking dish before pricking the pastry with a fork, blind bake for 5-10 minutes till the pastry is lightly golden and cool the pastry for a little bit. Remove the spices from the sauce and check it’s seasoning. Gently add the filling into the baking dish and cover over with a another rolled out puff pastry, trim over the edges and seal around with a fork, brush over the top with egg wash and place the dish into the oven. Leave it to bake for 15-20minutes till the pastry is golden brown, serve the pie once it’s ready.

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The Author

Born into a family that love food, Kelsey inherited her cookery skills from both her grandmother and mother that enable her to prepare delicious home cooked meals.

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