鸡肉派 Chicken Pot pie
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材料:
牛油2汤匙、月桂叶1片、大葱1粒(切片) 、鸡胸肉2副(切丁) 、鸡精粉2茶匙、白糖1汤匙、红萝卜1条(去皮切丁) 、普通面粉30克、鲜奶275-350毫升
西芹2枝(切丁) 、盐和现磨黑胡椒粉适量
冷冻油酥面团500克(解冻) 、鸡蛋1粒(打散)
7 X 3公分派模具10个(涂油
做法:
- 把牛油放入FABER万能锅里煮溶,加入月桂叶和大葱,炒香后加入红萝卜。
- 加入鸡肉、鸡精粉及白糖。
- 撒入面粉、倒入鲜奶煮至滚。
- 加入西芹和盐及黑胡椒粉。
- 把FABER烤炉预热至200ºC。
- 把面团放在派模具里,压平后填入鸡肉馅料。
- 把面团杆平,切割9公分圆形面皮,当盖铺在派模具上,周边拈紧封口,并以叉背压紧。
- 把残余面皮收集再杆平,做成叶子形状,在派上面涂蛋液后摆上叶子面皮。
- 在叶子上刷蛋液,然后放入烤炉里烤25-30分钟或至表面转褐黄色。
- 取出鸡肉派后温吃。
Ingredients
2 Tbsps butter
1 bay leaf
1 onion, sliced
2 boneless chicken breast meat, cubed
2 tsps chicken stock granules
1 Tbsp sugar
1 medium carrots, peeled and cut into cubes
30 g plain flour
275 – 350 ml fresh milk
2 stalks celery, cubed
salt and freshly milled black pepper
500 g block of fresh or frozen and defrosted pastry
1 small egg, lightly beaten
10 pcs Bakeable Small pie dish [7cm * 3cm], greased
Method
- Heat butter in FABER’s multicooker, add bay leaf and sauté onion until fragrant before adding carrots.
- Add chicken meat, chicken stock granules and sugar.
- Drizzle flour over, add milk and bring to simmering point.
- Add celery, adjusting salt to taste with some black pepper。
- Pre-heat FABER oven to 200 * C。
- Press pie dough into the pie dish, fill with the chicken pie mixture.
- Next, to make a lid, roll the pastry out thinly on a lightly floured surface. Cut out a 9 cm round. Now dampen the edge of the dish with some egg wash and press the pastry lid over the top. Press it firmly over the edge to get a good seal all round, then press with the back of a fork to seal.
- Finally, gather up the trimmings and re-roll them to cut into leaf shapes. Brush the surface of the pie with beaten egg, and arrange the leaves on top.
- Now, brush the leaves with beaten egg, and bake in the FABER’s pre-heated oven for 25-30 minutes or till light browned.
- Remove & serve pie warm.