Potato, Smoked Chicken Pie

Hot Water Pastry

Hot water is used to make the pastry with a heavy fill and has a height of about 5 cm or more. Not like the pastry should be done in a cold or cool atmosphere, hot water pastry should instead be heated. Heating aims to melt fats to immediately blend in with the flour and form a strong texture. In the original recipe of fat used is lard or pork fat, but now with the higher awareness of the community about the halal food ingredients, it is used to clean substitute fats. The fat used is shortening (vegetable fat) or a mixture of shortening with butter (butter). I only use butter/butter The texture will be very crispy and fragile. The texture of this type of pastry is not fragile and tends to be somewhat harsh. Such textures are needed to withstand the heavy contents not to leak. To make this type of pastry highly recommended the surface is not too large. Hot water pastry originated from the English, commonly used to make a salty flavored pastry (savory) that contains many meat contents.
To make a hot water pastry make sure the fill/stuffing has been made before because this type of pastry must be filled and formed when the dough is still warm. If the dough is cold difficult to set.

  • Materials:    

300 g high protein wheat flour
1/2 tsp salt
50 g butter (butter)
50 g shortening/white butter/vegetable fat
150 ml of water

  • How to make:

1.    Sift the wheat flour and salt into the basin, create a basin in the middle, set aside. Meanwhile heat the margarine and water over medium heat until the margarine melt perfectly, lift.
2.    Pour the hot margarine water into the salt flour basin gently while stirring using a wooden spoon until the dough is fused.
3.    Round the dough, wrap it in plastic and let stand for 10 minutes. Use the dough as needed while still warm, do not wait cold.

Another Recipe

Orange Tart

  • Content:

150 g smoked chicken (smoked chicken), cut into small squares
30 g butter (butter)
50 g onion, finely chopped
250 g potatoes, small diced
100 g grated cheddar cheese

  • Stir well:

2 eggs, beaten off
100 ml full cream liquid milk
Sugar, salt, black pepper each 1 tsp

  • Topping:

1 egg yolks

  • How to make:

1.    Prepare the fillings: Heat the butter, stir-fry the onions until fragrant, stir in the potatoes, stirring until the potatoes are cooked. Lift and set aside.
2.    Pastry: Prepare 12 pieces of muffin, polish its surface with butter or margarine, set aside. Prepare the appropriate recipe dough pastry until the stage is ready to be formed. Preheat the oven at a temperature of 180oC.
3.    Flatten the dough up to 0.5 cm thick, put it neatly in a baking sheet. Remaining dough for the top, store in the refrigerator. Puncture the dough in a baking pan with a fork then bake for 30 minutes, remove from the oven and lift.
4.    Store neatly smoked chicken on the base of the pastry dough followed sauteed potatoes topped, then grated cheese, pour the egg-milk mixture carefully. Flatten the remaining dough to be as thick as 0.3 cm, cut using a cookie cutter. Pour for the top, give a hole to exit the steam in the center, decorate to taste, apply egg yolks.
5.    Bake for 30 minutes then lower the oven temperature to 160 oC and bake it back for another 30 minutes. Lift and let stand in a baking pan for the new 15 minutes removed from the pan, serve warm.

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