Monday, December 11, 2006

Recent bakes

Just sharing with you what I have baked recently.

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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
2 tbsp sugar
2 tsp salt
1/2 tsp pepper

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 salt, sugar and pepper. 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.


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52 comments:

Chawanmushi said...

Hi LeeLee
Is this the same recipe that you've shared in m4m? tia
I did your recipe previously I my family loved it. But mine not so good looking :-)

Hugbear said...

Cecily it's the same recipe. Try freezing the dough to be a bit harder. May be easier.

pinkconfetti said...

want to say thank you very much for the kuih bangkit recipe! i started baking about 1-2 months back and discovered the recipe from "little corner of mine". just realized that you're the hugbear that she credited the recipe to!

that was my very first bake and thankfully it was a success :)

Hugbear said...

You are welcome pinkconfetti. Glad that the recipe works for you.

tweetybird said...

hello.. wanna thank you for ur mango pudding recipe.. cos i made (1st time) and every1 loves it.. :)

Hugbear said...

tweetybird, you are welcome and thanks for letting me know that you tried and like it.

Anonymous said...

hello, i would like to ask you abt log cake frosting. if i want to use chocolate cream, is it the correct way to whip up abt 100ml of non-diary whipping cream to soft peak and then add abt a few tbsp of melted chocolate and whip till stiff?

Anna

Anonymous said...

Hi Hugbear,
I wanted to make kueh bangkit and went to KC to search for it but it had been deleted .., do you mind sharing the recipe with me? my email address : kellietham@yahoo.com.sg

Thank you very much
God Bless,
Kellie

Hugbear said...

Anna, yes, you can do it that way. The amount of melted chocolate is up to you to decide.

Hugbear said...

Ok Kellie, I will email you the recipe.

pinkconfetti said...

dear hugbear,

i would love to try out your banana cake recipe. the last ingredient on it was "2 bananas - slice".

If i chose not to use the slice banana for decorations (like this banana loaf batch you just did, instead of the heartshape ones, do we just omit the 2 bananas or do i mash them up and add them to the cake?

thank you
pinkconfetti :)

Hugbear said...

Yes, if you want to leave the top plain, by all means go ahead. No need to add the extra banana into the batter. But just to share with you when I bake, I usually add a little more banana than what the recipe ask for. Not too much just a little bit more.

pink said...

thanks for the tips!

Anonymous said...

Hi Hugbear!

Pls advise the type of banana you used for baking the banana cake.

Thanks you.
choi kuen

stef said...

Wow, love those little pies. Especially the tree design up top. So cute! Oh and this comment is really for your other post, but just wanted to say, my little one was drooling over your purple jellies! I haven't been able to find such lovely molds here (Midwest US). Would you happen to know a mail-order source for them?

Hugbear said...

Sorry, I am not sure if there is any mail order for them. Do you mind send me an email to leeleet@gmail.com? I would like to find out more abt what kind of moulds you are looking for.

shirley said...

Hi Leelee

Thanks for the recipe on chicken pie. It is really mar-delicious!

Hugbear said...

Hi Shirley, thanks.

Dizzy said...

Hi LeeLee,

Will try your chicken pie recipe. It looks marvellous. BTW what's m4m? Where do i go for it? Also where can i get your mochi moulds?

Cheers in advance.

Sophia

simcooks said...

Hi Lee Lee, I made chicken pie using your recipe today and I have to say they really really taste delicious! even my hubby liked them.
I will post the pictures in my blog and will reference your blog for the recipe.
Keep those delicious recipes coming in!

Hugbear said...

Hi simcooks, thanks for letting me know. Can I visit your blog?

simcooks said...

Sure Lee Lee... it's www dot simcooks dot com. I am an idiot at baking so I found your step by step instructions very useful.
The only diversion I had from one of your steps above is that I seasoned the chicken with salt, pepper and cornflour first while waiting for the potatoes to cook, then I used less salt later when everything is in the wok.

Chiew said...

Hi

For your chicken pie recipe - does the butter have to be soft before I start mixing ?

Yan said...

Yoz LeeLee :
i baked the chicken pie today. Turned out great n yummy.
heres my take :
http://zephyr2yan@blogspot.com.
thanks for the receipe.
cheerios.
yan

Hugbear said...

Hi Yan, well done.

Yan said...

xie xie si jie.
=D

Anonymous said...

hihi.. i realli feel like trying out tis recipe cuz it looks so delicious.. juz wondering if i can use set yoghurt for tis recipe cuz i hav it in my fridge. but the last time i baked muffins wif set yoghurt the yoghurt couldnt liquidify and build up some lumps when i mix it. hope u can help me thks!

-cheryl-

missbitchalot said...

Hiya, thanks for posting your recipe!

Was searching for a chicken pie recipe and I found urs! Tried it, and it was yummy! My pastry turned out abit crumbly, but it still tasted pretty good (Im shameless I know..heheh)

Thanks again and keep up the awesome blog!

Happy Homebaker said...

Hi LeeLee, just want to let you know I have tried your chicken pie, and it was very yummy!! Thanks so much for sharing such a great recipe :)

Anonymous said...

hi hi..

i would wanna ask you about the recipe on the chicken pie. Can i don't put the yoghurt for the pastry?

evon.

Hugbear said...

Actually the yoghurt makes it more crispy. If you want to omit yoghurt then maybe you should try the normal short crust pastry.

Anonymous said...

Hi Lee Lee, thanks for the wonderful recipe-it was delicious.I always thot it was very difficult to bake chicken pies but now am able to make this with your simple recipe.tried to do foldovers with it but it was too soft-better to bake in muffin trays. Thanks again!

Anonymous said...

Hi Hugbear, just tried u chicken pie recipe today. It was a great successful, managed to make 12 mini ones.

The left over fillings I turned it into a "Shepherd pie," very yummy with the mashed potatoes on top.

Many thks for the recipes.

Jojo

Anonymous said...

HI Hugbear

would like to try out the chicken pie tomorrow for lunch. May i know if i can prepare the dough in advance, say tonight and leave it in the fridge overnight? trying to shorten the preparation time...
thks

regards
octopusmum

Hugbear said...

Hi Octopusmum, it is in fact better to leave the dough overnight in the fridge if you have the time.

Anonymous said...

Hi Hugbear

thks for your prompt reply. good to know that i can do the dough in advance! will do it tonight! sorry, is the baking time the same if i bake 12 pies or a big one? btw, what is the size of the pie tin i should use for this recipe if i want to make just one big one? lazy me thinks it is more work to cut 12 pieces of dough...thks

regards
octopusmum

My @ddictions said...

Hi Hugbear,
did this pie last week. It was owesome, I ate alot tho...
thank you for posting the recipe.
cheers

Anonymous said...

hi hugbear,

i tried your receipe tonight and i must say it is really good. my kids and hubby simply love it. i like the crust especially although the dough was a bit soft to handle ...my first time making a pie in my entire life...please continue to share more of your receipes with us. thanks!

Anonymous said...

Hi Hugbear,
I made the mini chicken pies for breakfast yesterday. Everyone loves it. Thanks for sharing this wonderful receipe!

wee said...

Hi hugbear,
I baked chicken pie with your pastry and it tasted really good.Is it not possible to roll the dough at all?I did leave in the fridge for an hour but ended up using my fingers to spread the dough in the cases. Nevertheless, I just want to thank you for the recipe.
Rgds,
Vivien

Wen said...

Hi Hugbear,

Baked this pie yesterday and it turned out really good. Thanks for sharing this simple and yummy recipe.

Free Recipes Software said...

I have tried the chicken pie recipe and it's certainly delicious! Do try. Yummy:)

tracy said...

hi bakingmum,
i tried the receipe yday and it was delicious! everyone liked it alot! :) thanks!

Gab said...

And in your chicken pie hugbear...

I just want to ask I have Chicken breast fillet here.. They're just small Is it ok if I add one more piece of chicken breast fillet?

Thanks...

Hugbear said...

Hi Gab, yes you can add more chicken breast fillet. You can even add hard boiled eggs. Delicious too.

Gab said...

hi hugbear good evening!!!

Can i the chicken pie in muffin pans???

thanks....


Oh BTW, I already tried your banana muffin,It came out nice... the top part is crispy and the inside part is soft... I added some white chocolate chips and it is so yummy!!

thanks hugbear!!!

Anonymous said...

Hi LeeLee,

(1) How do you cut the pastry? Do you use base of baking tray to trace and can I use a pizza cutter for cutting? Can I use a muffin tray, and if so, are there special sized cutters to use?

(2) How do I remove them without their breaking apart after baking? Do I have to oil the base or line with wax paper? Or is it better to use the silver disposable ones so I can press down the sides and remove them neatly?

Clueless but eager to try !

Hugbear said...

I used a round cutter that is bigger than my tart mould and cut out the pastry to place it inside my small pie tart mould. Then add in fillings. Then use another smaller round cutter (but you can use the same cutter) to cut out the pastry for the top. Brush some eggwash over the edge of the tart and place the top piece over it and seal it with a fork dipped in flour.

I oiled my tart moulds so that after baking I can just flip it over to remove the mould and then flip the tart back to cool down or to serve immediately. All the above instructions are for small mini size pie only. For bigger pie mould the steps will be different.

Seet said...

Hi LeeLee

I love this recipe but i find the dough after baking very crumbly. Should this be the right texture. How to avoid being so crumbly?

Thanks

EmmC said...

Hello! I just baked these today. They're awesome! :D Thanks!

Anonymous said...

Hi,

Just want to say your recipes are great. I've tried a couple of them already and the family just loves them. Thanks so much for these recipes.

Janice said...

Hi huggybear, your chicken pie looks so yummy! I will try making them. My question is .. Can I freeze them and reheat in oven for later days? Thx so much!
Jan

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