Pie Ragout Chicken

·         Leather Material:

250 g wheat flour proteins are being
1/2 tsp salt
125 g butter (butter) or margarine
3 tbsp cold liquid milk (can be replaced cold water)

·         How to make:

Manual Way (stirring by hand):
Put wheat flour into a bowl, make a hole in the middle of the flour, put butter, and salt.
Stir using a pastry knife or with a fingertip to a coarse-grained dough.
Pour the liquid milk, stirring using the tip of the finger until it becomes a dough that is fused and can be formed.
Round the dough, cover it with plastic, store it in the refrigerator until it is used.

·         Using a food processor:

Put all ingredients except cold liquid milk, the dough process for 3-4 seconds until the dough is blended well.
Pour the cold liquid milk, the process for 3 or 4 seconds to become a dough that can be formed.
Round the dough, cover it with plastic, store it in the refrigerator until it is used.

·         Note:

The dough shortcrust pastry can be stored in a freezer in a plastic sealed state meeting for 3 months.

Another Recipe

Purple Yam Pie

·         Content:

30 g margarine
50 g (1 medium size onion, chopped
2 cloves garlic, finely chopped
20 g plain flour
200 ml Full cream liquid milk
150 g chicken breast, steamed, diced
100 g carrot, boiled briefly, diced
50 g beans, cut into 0.5 cm
1 tbsp finely chopped celery
1/2 tsp chicken broth powder (if like)
Salt, sugar, pepper powder, nutmeg powder to taste

·         How to make:

1.    Create the contents: Heat the margarine, stir-fry the onion, and garlic until fragrant, stir in wheat flour, mix until flour evenly, pour the milk little by a little while stirring until blended and exploding. Put all the remaining ingredients for the contents, stir until exploded, lift and chill.
2.    Prepare 10 pieces of the muffin pan, polish its surface with butter or margarine, set aside. Prepare dough shortcrust pastry. Flatten the dough to reach a thickness of 0.3 cm, cut according to mold. Gently wrap into a baking sheet, trim the edges, doing until all the molds are filled. The remaining dough to cover the top. Put in the refrigerator for 30 minutes.
3.    Puncture the surface with a fork, cover the dough with bread paper, then spread the baking beans on it and roast in the oven with a temperature of 180oC for 20 minutes. Raise bread paper and baking beans.
4.    Pour the contents into the skin. Flatten the remaining dough and cut according to the shape of the pan, give the middle hole, pour over the pie, press the edges slightly to stick.
5.    Polish its surface with egg yolks and sprinkle grated cheese. Bake in the oven with a temperature of 180oC for 30 minutes. Lift, let stand until the steam is lost, remove from the mold and serve warm.

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