Pastry:
200 gm butter
250 gm plain flour
110 gm plain yoghurt
1 tsp sugar
1 egg yolk
A pinch of salt
Put all the ingredients into the mixing bowl except yoghurt, and
mix to a crumble.
Add in yoghurt and mix to a dough. Dough will be very soft so need
to keep it refrigerated for at least 30 mins.
Filling:
12 oz diced potatoes
1 big onion diced
50 gm mixed vegetable (or more if you like)
Sliced canned mushrooms (amt up to you)
2 chicken breast diced
1 tbsp corn starch or potato starch mixed with 2 tbsp water
Heat abt 2 tbsp of oil and fry potatoes with abt 4 fl oz of water
and 1/2 tsp salt until soft. Set aside.
In a clean wok, heat 2 tbsp oil. Fry the onion until transparent.
Add mixed vegetable, mushroom, chicken. Fry for a while to break up
chicken. Add in potatoes. Add in abt 4 fl oz of water and cook for
abt 5 mins. Add in the cornstarch and stir to thicken mixture. Set
aside for later use.
The steps for the chicken pie will be as per normal. You can either
do big pie or mini pie. Just need to roll out the dough, cut the
size required and place in a pie dish. Poke hole on the base using
a fork and place ingredients on top. Cut another piece of dough to
cover the top. Poke a few more times using fork on the cover of the
pie and brush with 1 beaten egg. Baked in a preheated oven at 180C
for 30 mins.
Optional: You can add hardboiled eggs if you like.
