My chicken pie comes in a tube today.
If you have ever made puff pastry before, you would probably be familiar with the repetitive process of rolling your dough into a rectangle, and then folding the two ends (top and bottom) so that they overlap in the middle. This process is repeated for a total of 4 times (according to my recipe) before your puff pastry dough is ready for use.
I was doing just that this morning. As if on autopilot mode, i was either rolling the dough upward, or downward to maintain the rectangular shape of my dough. And that was what happened even after i completed my fourth turn. Instead of rolling my dough into a circle for the base of the pie, i spacily rolled it to its accustomed rectangle.
But instead of beating myself up over it, i decided to make do with my blunder. Rather than docking my puff pastry into a pie plate, i pipped the fillings for this pie down the long side of my rectangular puff pastry then rolled it from the short side up to seal. Which pretty much explains the tunnel of chicken pie.
But then again, no one had to know of your carelessness, cause this looks perfectly normal as a roulade.
Filled with chicken, potatoes, broccoli and carrots, this pie is pretty much a meal on its own. Warm, hearty and satiating. It made a good breakfast menu for me, but i am already thinking about it for lunch, AND maybe if there’s some left, dinner.
Slicing into this pie was a dream too. I absoultey loved hearing the soft crunch as my knife sliced into the top of this very tender and flakey pie.
And as you can see, the puff pastry didnt rise much when weighed down with the filling. However, at the sides where i sealed the skin together, it rose up quite a bit!
I am no expert when it comes to rolling pie pastry, and i must say i am pretty happy with the way this puffed up!
And biting into a raised puff pastry is messy. But it sure is delicious. So be sure to hold a plate under your chin to catch the crumbs!
Taken from Baking Made Easy by Agnes Chang
*my notes in red
Puff Pastry :
360 gr plain flour, mixed with 1tsp salt, sifted, + 60 gr butter
8 – 10 TBS cold water, mixed with 1 tsp lime juice
180 gr pastry margarine
1 beaten egg, mixed with a pinch of salt (for glazing)
300 gr diced chicken meat, mixed with 1/2 tsp cornflour and 1 tsp concentrated chicken stock (I omitted the cornflour, and used powdered chicken stock)
2 sausages, diced
1 cooked potato, diced
10 button mushrooms, diced (omitted)
1 big onion, chopped, + 3 TBS butter/ oil
salt and pepper to taste
pinch of nutmeg (omitted)
2 TBS flour, + 1/2 Cup water
1. Pastry: Put the sifted flour into a big mixing bowl, Rub in butter, add enough water to mix into a pliable dough. (I placed flour, salt and butter in a food processor and blitzed it before gradually adding the water mixture) Knead till smooth. Rest for 15 mins. Roll into oblong shape. Put pastry margarine into 2/3 of dough, fold into 3 layers. Roll again into oblong shape and fold into 3 layers again. Repeat 3 more times ( rest pastry for 15 minutes each time)
2. Filling: Heat up butter/oil in a fruing pan. Sautee chopped onions till fragrant. Add chicken meat and fry till fragrant. Add potato, carrot, button mushrooms(omit), nutmeg powder (omit) and salt and pepper to taste. Dish up. Heat up another 1 TBS oil and fry plain flour till fragrant. Add water to form a thick sauce. Mix in the chicken meat mixture. Dish and leave to cool.
3. Roll the pastry into 3 mm thickness. Cut into rounds and press into the pie dish. (I rolled it into a long rectangle, piped the filling down the middle, and rolled it up from the sides to form a roulade)Add filling and cover up with another piece of pastry. Glaze with beaten egg and slit on top to let steam out during baking. Bake in a preheated oven at 200 degree celcius till golden brown (about 25 – 30 mins). Remove from oven and ready to serve.