Potato, Smoked Chicken Pie
Wednesday, February 26, 2020
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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.
- 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.